Sweet-ish

Coconut & Pineapple

It sounds like cake. It looks a bit like cake. It’s not cake.

PrepAbout 20 min

BakeAbout 50 minAbout 40 min

Makes10 to 12 slices7 to 9 slices

Tick things off as you go.

Per slice

Cut into 10 slices

12.7gprotein

6.1gfibre

318 kcal1328 kJ

Fat 19gCarbs 21gSugar 11g

Too fat and it won’t fit the toaster. Too thin and you miss out on the protein.

An estimate from standard food values. Your brands will vary a little.

Toasted coconut and pineapple are best of friends and it tastes like a tropical holiday.

Anna

Ingredients

For my big tin, 26.5 × 12.5 cm. Which tin have I got?

Scaled to two thirds for a 21 × 11 cm tin. Not tested in this size. It should work, but keep an eye on it and start checking at 35 minutes.

Wet mix

5 small eggs (about 215g cracked)

My eggs come from our young chooks, so they’re small. Weigh yours to match.

230g Greek yoghurt (strained, 8g+ protein per 100g)

30ml cooking oil

30g honey

1½ tsp vanilla extract

150g tinned crushed pineapple (drained and pressed, keep 30ml of the juice)

2 lemons, zested

2 tbsp lemon juice

20g chia seeds

40g ground flaxseed

Dry mix

150g wholemeal flour

90g almond meal (blanched)

40g desiccated coconut, toasted

100g whole milk powder

8g psyllium husk powder

12g baking powder

3g bicarbonate of soda

¼ tsp salt

Top

15g flaked or shredded coconut

Which yoghurt? Which psyllium? See the pantry guide

Method

Standard tin: start checking at 35 minutes and trust the skewer.

1. Soak
Press the pineapple in a sieve and keep 30ml of the juice. Whisk the eggs, yoghurt, oil, honey, vanilla, lemon zest and juice and the pineapple juice. Stir in the chia and flax, then the pineapple. Leave at least 20 minutes.
2. Toast the coconut
Dry toast the desiccated coconut over medium heat, stirring, 3 to 4 minutes until golden. Tip onto a plate straight away.
Toasting is what lets the coconut flavour survive the oven.
3. Heat the oven
170°C conventional, no fan (about 150°C if you only have fan). Grease the tin and line it with baking paper, long sides included.
4. Mix the dry
Whisk the dry mix together in the second bowl. Spread the psyllium through evenly.
Psyllium clumps if it’s left in pockets.
5. Dry into wet
Tip the dry mix into the wet. Fold until just combined. It will be thick. That’s right.
6. Fill and top
Spoon into the tin, smooth the top and push into the corners. Scatter the flaked coconut over.
7. Bake
Check at 45 minutes, then every 2 to 5 minutes until a skewer comes out clean. Usually about 50. Tent with foil from 30 minutes. The coconut on top browns quickly.
8. Cool
Leave in the tin 10 to 20 minutes, then turn out onto a rack. Cool completely before slicing.
Too soon and it sinks. Too long and it sweats.

New to these loaves? Read the full method first

How I eat mine

Toast a little extra coconut and sprinkle it over a dollop of vanilla Greek yoghurt with the leftover crushed pineapple.

How to make the toppings

Storing

Slice once completely cool, freeze in a single layer, then bag. Toasts from frozen. It just takes a couple of goes in the toaster.