Submitted by Felicity Barnett
Pineapple and Coconut Cake
Ingredients
- 1 cup GF Self Raising Flour
- 1 cup Dessicated Coconut
- 1 cup Coconut Sugar
- 1 cup Coconut Milk
- 5 thin slices fresh Pineapple, cut in half
Instructions
- Combine dry ingredients and stir in milk.
- Line loaf tin with baking paper.
- Place pineapple halves (approx 5) in bottom and cover with half the cake batter.
- Place remaining pineapple slices on batter and cover with the remaining cake batter.
- In slow cooker bowl place two egg rings and about 3cm of water.
- Place tin on egg rings in slow cooker bowl.
- Cook on high with a tea towel under the lid for 2hrs 20min in Crockpot 3.5L sc.
- I checked with a skewer from the 1hr 45min mark at approximately 30min intervals.
- When skewer comes out clean remove from slow cooker and let sit for 5mins before turning out on a wire rack to cool.
Notes
- Dairy, Egg, Gluten, Lactose and Soy free
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Can I replace the coconut sugar with brown or raw? if so is it 1 for 1?
Yes, you can do a direct swap with brown sugar if you don’t have any coconut sugar