• 60g butter, melted and still hot
• 100g coconut sugar
• 1tsp vanilla extract
• 1 pineapple, peeled, cored and cut into 2-3cm cubes
• 90g pinenuts

• 115g butter at room temperature
• 225g coconut sugar
• 2 free range eggs
• 100g flour
• 80g ground almonds
• 1/2 tsp salt
• 11/2 tsp baking powder
• 1/2 tsp baking soda
• 1tsp cinnamon
• 300g sour cream
• 1 tsp vanilla

For the sour cream cream

• 100ml heavy cream
• 100g sour cream
• 1 tsp vanilla paste
• 2tbsp icing sugar

For the decorations

• 40g packet/about 18 pieces of Fresh As Pineapple Chunks

Directions

Heat oven to 180°C on fan bake. Line the base of a round or rectangular cake tin with baking paper. Grease the sides of the tin well.

Prepare the topping: In a bowl, whisk together sugar, butter, vanilla extract. If the butter separates out a bit, don't worry. Pour the mixture into the lined tin and spread out as best you can.

Using a paper towel, blot any excess liquid off the pineapple. Arrange the pineapple squares in a checkerboard pattern in a single layer on top of the brown sugar/butter mixture. Scatter the pinenuts in all of the gaps. Place the tin in the refrigerator while you prepare the rest of the cake.

To make the cake: in the bowl of an electric mixer, cream the butter, sugar and vanilla until pale, light and fluffy.

Beat in the eggs one by one, mixing well before adding in the next. In a bowl combine the flour, ground almonds, salt and baking powder, baking soda and cinnamon.

By hand, using a silicone spatula, gently fold in half of the dry ingredients. Once mostly combined, fold in the remaining dry ingredients. Finally fold through the sour cream, being careful not to overmix.

Remove the tin from the fridge. Pour and spread the cake batter evenly over the topping. Bake for approximately 45 minutes. The cake is ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.

Allow the cake to cool for around 10 minutes in its tin before running a knife along the edges and turning out onto a cooling rack.

While the cake is cooling, whip the cream. In the bowl of an electric mixer with a whisk attachment, or using a electric whisk, whip the sour cream, cream, vanilla and icing sugar until soft peaks form.

Once the cake is completely cool, using a piping bag or ziplock bag with a corner cut off, pipe dollops of cream onto the fruit side of the cake however you like. 

Finally, top each dollop of cream with a Fresh As Pineapple Chunk.

Refrigerate in an airtight container for up to 3 days.