Pineapple and Coconut Slice

prep time
cooking time
Recipe by Christie Connelly


1kg pineapple (whole weight), peeled, cored and diced (400g of fruit)

175g dairy free spread (or butter), softened

130g (2/3 cup) raw sugar

1 teaspoon vanilla bean paste (or pure extract)

2 large eggs

80ml (1/3 cup) Vitasoy Oat Milk

110g (1 cup) plain flour

30g (1/4 cup) wholemeal plain flour

2 teaspoons baking powder

40g (2/3 cup) shredded coconut

20g (1/3 cup) coconut chips


  1. Heat the oven to 180C. Grease and line a 20cm square slice tin with non-stick paper. Allow some to overhang to make it easy to lift out once baked.
  2. Beat the butter with the sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each one.
  3. Add the Vitasoy Oat Milk, both flours, baking powder and coconut and stir to combine.
  4. Scoop into the slice tin and smooth the top with a spatula. Gently press the pineapple pieces evenly into the batter and scatter with coconut chips.
  5. Bake for 40 minutes or until firm to touch and a skewer inserted leaves moist crumbs. Cool in the tin for 10 minutes then transfer to a wire rack to cool completely. Serve warm or at room temperature.