Pineapple And Coconut Cake, all the goodness of pineapple but a little bit naughty! You see I was reading at the start of
the year how you should have pineapple for breakfast because of all it’s benefits, packed full of vitamin C, prevents mid morning snacking, boosts your immune system and even improves brain activity. I’d never really been a big pineapple eater prior to this but I have to say I’ve really got quite into it, refreshing, reminds you of sunny days and you know it’s doing you good, what’s not to like!
The thing is, as much I am a healthy eater and I’m very aware of what ingredients I’m consuming, I do love a sweet treat as you will be able to see from the bakes section of my blog. So Pineapple and coconut cake was the obvious choice the other day when I needed my next installment of sweetness. The coconut gives it a nice texture through out and lovely sunny taste along with the pineapple that I pureed to make the sponge moist as often so many gluten free cakes can end up dry. I also discovered it’s pretty tasty served up warm or cold with some dairy free natural yoghurt.
As always it’s both Gluten Free and Dairy Free plus it’s easy to make and bake.
Cooking Time: 35-40 mins
200g fresh pineapple
200g gluten free self-raising flour
110g dairy free, gluten free butter (at room temperature)
110g unrefined caster sugar
2 large free-range eggs
¼ teaspoon of bicarbonate of soda
150g desiccated coconut
Pinch of salt (I use himalayan salt)
Enough organic icing sugar for dusting
1. Preheat the oven to 170ºC/gas 4.
2. I used pineapple fingers but if you are using a whole pineapple peel, core and finely chop the pineapple. The puree it until it’s nice and smooth.
3. Cream the butter and sugar until it’s light and fluffy, then beat in the eggs.
4. Sift in the flour, bicarbonate soda and a pinch of salt and fold through, then mix in the coconut and pineapple.
5. Pour into a greased baking tin and bake for 35-40 minutes, or until golden and a skewer comes out clean.
6. Cool slightly in the baking tin, then remove and leave to cool completely on a wire rack. Dust with icing sugar to serve.