Discover this festive chocolate pineapple cake—a delicious treat that's lighter on butter and sugar. Sourced from Floortje Dessing's trusted Fair Food cookbook, it's perfect for celebrations.
Preparation time: 25 minutes (plus 40 minutes baking and cooling)
Ingredients for 8 servings
• Vegetable margarine
• 350 g sifted wheat flour
• 1 sachet baking powder
• Pinch of salt
• 1 tsp vanilla powder
• 300 g cane sugar
• 200 ml olive oil
• 1 banana, peeled and diced
• 250 ml coconut milk, stirred well
• 5 pineapple rings, drained and diced
• 50 g dark chocolate, in small pieces
• 100 g dark chocolate, in small pieces
• 20 g grated coconut and pieces of dried mango
• Violets or other edible flowers
Preparation
1. Preheat oven to 200°C. Grease a 24 cm springform pan with margarine and dust with flour.
2. In a bowl, combine flour, baking powder, salt, vanilla, and cane sugar. In another, blend oil, banana, and coconut milk with a stick blender until smooth.
3. Fold wet into dry ingredients. Stir in pineapple and 50 g chocolate pieces. The batter should be thick and syrupy—avoid overmixing. Pour into pan and bake about 50 minutes. Test with a skewer; bake extra 10 minutes if needed. Cool completely, then unmold.
4. Melt remaining 100 g chocolate in a bain-marie. Drizzle over cake, sprinkle with coconut and mango, and garnish with violets.
Enjoy your meal! 
This recipe is from Floortje Dessing's Fair Food cookbook, featuring 80 recipes by expert chefs and food enthusiasts. An initiative by Max Havelaar Foundation, Fair Trade Original, and the National Association of World Shops. Available now at bookstores and world shops for €24.95—proceeds support a nursery on a fair-trade tea plantation in Sri Lanka.
