• Preheat the oven to 170°C (fan) / 180°C conventional.

  Line a large rectangular tin with parchment paper.
• Mix the wet ingredientsIn a large bowl, combine the pineapple, applesauce, oil, vanilla, and brown sugar. Stir until well blended.
• Add the dry ingredients Sift in the flour, cinnamon, baking soda, and salt. Fold gently until just combined.
• Fold through the extras

  Stir in the chopped nuts and desiccated coconut.
• Bake Pour into the prepared tin and smooth the top. Bake for 45–55 minutes, until a skewer inserted into the centre comes out clean.
• Cool completely before slicing. This cake improves as it settles.
• Cover with a simple glace icing or creamy vanilla icing and sprinkle with coconut.

Glacé Icing

• Sift the 200 g icing sugar into a bowl
• Add 25 g liquid to start
• Stir well, then add a few grams more only if neededYou’re aiming for:

  Thick but pourable

  It should fall slowly from the spoon and settle on its own.

  Spread on the cake and sprinkle with coconut