Makes 1 Cake | Prep time: 5 minutes | Cooking time: 45 minutes |


300g spelt flour or (buckwheat for GF)
2 tsp gf baking powder
1 tsp gf bicarbonate of soda
1 tsp cinnamon
Pinch of nutmeg
Pinch of hamalyan salt
120g of desiccated coconut
220g coconut sugar
350ml coconut milk
150ml rapseed oil

Caramelised Pineapple
4 slices of pineapple cut in half
3 tbsp coconut oil
1 cup coconut sugar
2 tbsp lemon juice
½ cup of water

Pre-heat the oven to 180 degrees.

I used a 23cm round baking tin.

To make the caramel for the pineapple:
Add all the ingredients to a large pan, simmer until they start to bubble and the liquid thickens. Make sure to keep stirring, so it doesn’t burn. When the consistency is quite think, remove from the heat and set aside. In the same pan add the pineapple slices and let them cook for about 3 minutes on each side or until they are slightly brownish and nicely caramelized.

Sponge batter: 
In a large bowl, sieve all the dry ingredients and combine, add the wet ingredients to the bowl and whisk until into a smooth batter. Place the caramelized pineapple slices on the bottom of the baking tin with some of the caramel liquid, then pour in the batter on top. Ensure the batter is equally distributed and is flat.  Place in the oven and bake for 35/40 minutes.

Once baked, let it cool completely before removing from the tin.

Enjoy with coconut yogurt or honey sweetened Greek yoghurt.