A non-alcoholic vegan tribute to the classic cocktail
Ms Cupcake says: This is a super moist and fruity traybake square, perfect for snacking, school lunch boxes or an evening treat. The sweetness of the cherry and coconut is a beautiful contrast with the tang of pineapple. Best of all, the ingredients are easy to get hold of and the recipe is just six easy steps.
We say: Great to make with the kids and you can also freeze it for up to three months.
450g self-raising flour (use a gluten free one if you want it to be GF)
225g caster sugar (or coconut sugar)
1/3 tsp bicarbonate of soda
200g coconut (sweetened shredded coconut is great, but you can use desiccated)
200ml flavourless oil
300ml coconut milk
235g tinned pineapple
100ml pineapple juice (from the tin)
15 glacé cherries
Preheat oven to 180°C/350°F/Gas Mark 4
Grease a 33cm x 23cm tin (or use parchment paper).
You can split the ingredients across smaller tins. In a large bowl mix the flour, sugar, bicarbonate of soda and 100g of the coconut.
Stir well then add the oil, coconut milk, pineapple juice, vanilla and 135g of the pineapple chunks and mix well.
Pour the batter into the prepared tin.
Add 100g more pineapple and 100g more coconut sprinkled across the pan.
Lightly press in 15 glacé cherries evenly spaced out across the pan.
Bake for 45 mins.
Cool in the pan, slice and serve
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