Glazed Pineapple Coconut Cake
Here is a delightfully moist cake reminiscent of the tropics. We have successfully made it as a cake or slice with these quantities.
1 can (400g) of crushed pineapple in juice or 400 g fresh blended pineapple
2/3 cup (170g) dark honey/sugar/dehydrated cane juice powder
½ cup (100g) butter or dairy free alternative
2 eggs
2 ¼ cup wholemeal flour
or gluten free baking flour mix
1 tsp. salt
1 tsp dried ginger
1½ tsp. soda
1 tsp. vanilla
1½ cup dried coconut
Heat oven to 175 Celsius (325 F)
Mix the pineapple & juices and flour in a bowl and leave to sit for at least an hour… overnight is fine covered with a damp cloth.
Beat butter and honey in a bowl until smooth. Beat in eggs one at a time.
Gently stir in the remaining ingredients.
Scrape batter into a greased and floured medium sized cake pan or large slice tin.
Bake 25 - 30 minutes until cake is firm and a skewer comes out clean.
Glaze for Pineapple-Coconut Cake
½ cup (100g) honey
100g butter or coconut oil
1 tsp. vanilla
Pour this glaze onto warm cake and sprinkle on dried coconut to garnish
Bring honey and butter to a boil and simmer, stirring, for about 5 minutes. Remove from heat and stir in vanilla. Pour over pineapple-coconut cake. Leave to cool. Sprinkle on dried coconut.