Ingredients:

  • 20 oz crushed pineapple in 100% juice
  • 2 cups all-purpose flour
  • 0.75 cup coconut sugar
  • 2 tsp baking soda
  • 0.5 tsp sea salt
  • 2 large eggs
  • 1 tsp vanilla bean paste
  • 1 cup full fat plain Greek yogurt
  • 2 tbsp honey
  • 0.25 cup toasted shredded coconut

Instructions:

  1. Preheat the oven to 180°C (350°F) and grease your 9x13 pan.
  2. Whisk the flour, coconut sugar, baking soda, and sea salt in a large bowl.
  3. Combine the crushed pineapple (with all its juice), eggs, and vanilla bean paste in a separate bowl.
  4. Fold the wet ingredients into the dry ingredients until just combined and bubbly.
  5. Pour the batter into the prepared pan, smoothing the top with a spatula.
  6. Bake for 35 minutes until the edges pull away and the top is golden.
  7. Whisk the Greek yogurt and honey together while the cake bakes to create the topping.
  8. Cool the cake for at least 20 minutes before spreading the yogurt mixture over the surface.
  9. Toast the shredded coconut in a dry pan for 2 minutes until fragrant and browned.
  10. Garnish the top of the yogurt layer with the toasted coconut and slice into 12 squares.