Ingredients
For the Pastry layer
8 sheets Antoniou Fillo Pastry
100g unsalted butter, melted and clarified
For the syrup
1 tin pineapple slices in syrup
Water (see instruction notes)
1 cup sugar
2 tablespoons Malibu (optional)
For the coconut cake
2 cups self raising flour
1 cup caster sugar
1/2 cup desiccated coconut
1 egg
400ml coconut cream
100g unsalted butter, melted
For decorating
Desiccated coconut
Method
Before you begin this Fillo Pastry recipe, take your Fillo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius, fan forced. Grease and line a loaf tin with baking paper, 28cm by 13cm by 6cm.
To make the syrup
Drain the pineapple slices from the syrup, reserving the syrup. Cut the pineapple slices in half and set aside, these will be used later for decorating the cake.
Pour the pineapple syrup into a measuring jug and top up with water, until there are 2 cups of liquid in total. Pour the liquid into a medium sized saucepan, add the sugar and stir over a medium heat until the sugar is dissolved. Allow to simmer for 10 minutes. Remove from the heat and stir in the Malibu. Set aside.
To make the coconut cake
Mix the flour, sugar and coconut together in a large bowl. Make a well in the centre and add the egg, coconut cream and melted butter. Mix until well combined. Pour into the loaf tin and bake in the oven for 10 minutes.
While the cake is baking, prepare your Fillo Pastry. Place a sheet of Filo Pastry on your bench with the long side of the Pastry facing you. Loosely crinkle it and spiral it into a rose shape. Repeat with remaining sheets.
Remove the cake from the oven and place the rosettes on top of the cake, pressing down slightly. Pour the melted butter over the rosettes and return the cake to the oven. Bake for a further 50 minutes. Once the Pastry turns a deep golden colour during the cooking time, loosely cover the cake top with foil to prevent the Fillo Pastry from burning.
Remove from the oven and slowly pour three quarters of the syrup over the cake. Allow to cool completely in cake tin. Remove from tin, decorate with sliced pineapple and coconut. Serve with remaining syrup.
Watch how to make a Pina Colada Fillo Crinkle Cake.