Pineapple and Coconut are a match made in heaven and this dessert mimics a pineapple upside down cake but with less cake and a great punch of pineapple. A crispy shortbread crust, topped with a chewy layer of pineapple and coconut. These are tropical and refreshing! Serve alone or with ice cream.
Pineapple is rich in Vitamin C, fibre and antioxidants. Add to salads, mix in with yoghurt, fish or chicken dishes, cakes and other baked dishes. Make a tropical ice cream with pineapple or pineapple salsa with lemon fish tacos thanks to 5+ A Day for the recipes. Enjoy x
½ cup butter, softened
1/3 cup coconut sugar or brown sugar
1 cup flour
1 ¼ cup pineapple, chopped into small cubes
1 lime, juiced
¼ cup coconut sugar or brown sugar ¼ cup flour
1 cup desiccated coconut
pinch of salt
Preheat oven to 180 degrees on fan bake. Line a loaf pan with baking paper. In a bowl, combine the crust ingredients and press the mixture into the loaf pan. Place in the oven and bake for 15 minutes. While this is baking, prepare the filling.
Place the pineapple and coconut in a bowl and combine. In a separate bowl, mix the eggs, lime juice and salt. Mix in the flour and sugar. Add the pineapple and coconut and combine well.
Once the crust has finished baking, pour the filling into the loaf pan and bake for a further 25 minutes or until it is golden. Let the slice cool before slicing.