Coconut Pineapple Cake with Dates

Ingredients

• 1 can pineapple (350 g drained weight)
• 200 g Whole Wheat Flour
• 200 g plain flour
• 1 packet baking powder
• 1 tbsp sugar
• 1 packet vanilla sugar
• 2 tbsp shredded coconut
• 200 g ripe bananas (1 large banana)
• 1 tbsp Lemon Juice
• 50 g dates
• 150 ml buttermilk
• oil for greasing the pan

Instructions

1. 1.

   Preheat the oven to 180°C (gas: level 4, convection: 160°C). Grease a 30 cm loaf pan.

2. 2.

   Drain the pineapple on a sieve and catch the juice.

3. 3.

   Mix both flours, baking powder, sugar, vanilla sugar, and shredded coconut. Peel the banana, mash it with a fork, and drizzle with lemon juice. Pit and chop the dates. Whisk together the banana mixture, dates, buttermilk, and 200 ml pineapple juice. Roughly chop the pineapple and fold into the batter. Stir spoonfuls of the flour mixture into the banana mix. Pour the dough into the pan and bake for 55-60 minutes.

4. 4.

   Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling.