This Coconut Pineapple Bread is a beautiful, moist bread with a sweet caramelised pineapple topping. It’s like a pineapple upside-down cake in reverse. Erm so I guess that’s just a pineapple right-way-round cake.
Preheat the oven to 180c and line a 2lb loaf tin with baking parchment. Put to one side.
Mix the egg and sugar in a large bowl. Add the oil (if using melted coconut oil make sure it's not too hot or it'll cook the egg) and stir. Add the vanilla, coconut and buttermilk and stir again. Finally add the flour, baking powder and baking soda. Mix together until combined and pour into the prepared baking tin.
Arrange your pineapple slices to cover the top of the cake. Sprinkle the extra 1 tsp brown sugar on top of the pineapple. Place the cake in the oven and cook for 45-55 minutes (until and inserted skewer comes out clean). Take out of the oven and leave to cool in the tin for 10 minutes then remove from tin and allow to cool further on a cooling wrack.
Whilst the cake is cooling, make your glaze. Place the butter and milk into a medium bowl and heat in the microwave until hot. Stir in the brown sugar until dissolved. Add in 3 tbsp. of confectioners sugar and mix with a whisk. Then add in more confectioners sugar a spoon add a time and whisk until you have a nice thick, pouring consistency. Once the cake is nearly cool, pour the glaze over. Eat straight away, or you can leave the glaze to set and eat a little later.
This cake will keep well for 4-5 days if wrapped in baking parchment and placed in a sealed container. If you intend to keep the cake for more than a day, it's best not to pour on the glaze, as this will make the cake get stickier over time. Also, as the glaze is made with milk, it's best not to leave it unrefrigerated for more than a day..Nutritional Information is per serving.