Coconut Cake

Last 5 minutes added coconut on top to toast 

Ingredients:

(makes 1 large loaf)

• 1 Cup Spelt or White Flour
• 1/4 Tsp Cinnamon
• 1 Tsp Baking Powder
• 1/2 Tsp Salt
• 1/2 Tsp Baking Soda
• 1/4 Cup plus 2 Tbsp Brown Sugar
• 1/8 Tsp Uncut Stevia
• 2 and 1/4 Tsp Pure Vanilla Extract
• 1 Cup (240g) Crushed Pineapple, drained (You can sub ripe banana)
• 1/2 Cup Full-fat Canned Coconut Milk
• optional ingredients: chopped macadamia nuts or walnuts, shredded coconut, rum extract

1. Preheat oven to 350 F. 
2. Combine all wet ingredients. In a separate bowl, combine dry and stir well. Mix dry into wet, but don’t overmix. 
3. Pour into a greased or sprayed loaf pan, and cook for 35-38 minutes.
4. Let cool at least ten minutes before going around the sides with a knife and removing from loaf pan. 
5. As mentioned above, I used a simple glaze of the sugar-free powdered sugar mixed with a little leftover coconut milk.