*Rectangle sheet baking pan (around 30cm in length)
*Tinned pineapple rings (in natural juice) x 1 can, approx 420 grams
*Butter x 3 tablespoon’s, melted
*Coconut oil x 3 tablespoon’s, melted
*Brown sugar x ¾ cup
*Vanilla extract or paste x 2 teaspoon’s
*Eggs x 2
*Milk x ½ cup
*Self raising flour x 1 ¼ cups
*Plain flour x ½ cup
*Optional icing sugar for dusting and cream to serve
TOPPING
*Butter x 3 tablespoon’s
*Brown sugar x 1/3 cup
-Preheat oven to 170 degrees.
-Make topping by melting butter and coconut oil and mixing well with sugar.
-Pour into sheet pan and evenly spread over surface.
-Drain pineapple, pat dry with some paper towel and arrange over topping in rows of two.
-In a large bowl, combine melted butter and coconut oil with sugar and vanilla, mix well.
-Mix in eggs and milk, then add both flours and mix until you have a smooth batter.
-Spoon or pour cake batter over pineapple rings. No need to cover whole pan as mixture will spread in the oven.
-Bake in preheated oven for approximately 50 minutes or until the top is golden and cake is cooked through.
-Remove from oven, let stand 5-10 minutes, then turn out onto a prepared board or platter.
-Cut into squares, dust with icing sugar and serve with cream. Store leftovers in a covered container in the fridge. Delicious eaten as pineapple slice the next day, even when cold.
