Coconut and Pineapple Cake

You will need

200g coconut oil, melted and cooled, plus extra for greasing
1 medium pineapple (about 1kg)
4 ripe bananas, mashed 
4 eggs
200g ground almonds
100g desiccated coconut 
150g polenta
1 tbsp baking powder 
4 tbsp maple syrup
1 tsp ground cinnamon 
1⁄2 tsp salt

For the frosting

2 x 400ml cans coconut milk
4 tbsp maple syrup 


1. Put the 2 cans of coconut milk in the fridge the night before you want to bake. The next day, preheat the oven to 190 ̊C, gas mark 5. Grease and line 3 x 20cm sandwich tins. Cut 6 circular slices from the pineapple, as thin as possible, and place in 6 holes of a muffin tin; set aside.

2. Remove and discard the core from the remaining pineapple. Finely dice the flesh (about 400g) and mix with the remaining ingredients (or whizz in a food processor). Divide between the tins, smoothing the surfaces with the back of a spoon. Bake, along with the pineapple slices, for 20-25 minutes or until a skewer inserted into the centre of the sponges comes out clean. Remove the cakes and leave to cool in the tins. Reduce the oven temperature to 140 ̊C, gas mark 1, turn the pineapple slices over, and cook for 20-30 minutes, until dried and golden at the edges.

3. When the sponges have cooled, prepare the frosting. Carefully open the cans of coconut milk and scoop out the solid cream from the top. Put into a bowl with the maple syrup and mix with a balloon whisk until thick and spreadable (don’t worry if it’s a little lumpy). Layer up the sponges and frosting, spreading a thin layer around the edges for a ‘naked’ effect, then decorate with the pineapple. 

Photograph by Stuart Ovenden, recipe and image courtesy of Waitrose & Partners Food, created by Katie Marshall