- 1 cup honey
- can pineapple, opened with juice reserved
- 1/2 cup dried unsweetened cranberries
- 1/2 cup dried shredded coconut
- 1.5 cups flour
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 2/3 cup butter
- 1 egg
- milk or water
- 1/2 tsp salt
I made this on a whim for our solstice dinner. It’s fantastically delicious and takes about 15 minutes to make.
Preheat oven to 350 degrees.
Melt 1/3 cup butter and mix in 1/2 cup honey. Pour this into the bottom of a springform pan. (A 9xwhatever will work too). Strain the pineapple from the can, but save the juice. Lay the pineapple in the melted butter/honey mixture. Sprinkle on the cranberries and coconut.
In a mixing bowl, cream the remaining 1/3 cup of butter and 1/2 cup of honey. Add the egg and vanilla. Add a little less than a cup of liquid (all the pineapple juice, and then milk/water until almost a cup). Stir well and add baking soda, salt and flour. Pour this mixture into the pan.
Cook for 20-40 minutes…until a toothpick in the center comes out clean.
