For those of you who know me I love cake and this is one of my own inventions. It’s delicious on its own for afternoon tea or with a scoop of vanilla ice cream for dessert. It is a crumbly cake and is does not rise a lot. If you would like a bigger cake just double the recipe but keep the pineapple to 3/4 of a cup. Enjoy 🙂
Wholemeal Pineapple & Coconut Cake
- 115 g melted butter
- 165 ml organic coconut milk
- 1/2 cup maple syrup
- 1 egg
- 1 cup wholemeal flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon bi carb soda
- 1/2 cup shredded coconut
- 3/4 cup fresh pineapple finely sliced ( I use leftover maple glazed pineapple )
This is a one bowl recipe. Basically you add all the ingredients into a bowl and mix until well combined. Pour into a lined cake tin. If you want to be a little bit fancy you can arrange extra pineapple on the base of the cake tin. When you turn out cake arrange on plate bottom side up. If you have a serious sweet tooth, brush the top of the cake with extra maple syrup while warm.