Pineapple Cake With Peach Topping

• 6 tbsp reduced-fat margarine
• 1 tsp vanilla extract
• 1 cup granulated sugar
• 2 None eggs, at room temperature
• 2 1/4 cups self-rising flour
• 2/3 cup 2% milk
• 1 (15 oz) can crushed pineapple in juice, drained
• 1/4 cup desiccated coconut, toasted
• None None vanilla yogurt, to serve
• None None FOR THE PEACH TOPPING
• 1 (15 oz) can peach slices in light juice, drained, juice reserved, roughly chopped
• 2 tsp cornstarch
• 1/3 cup sliced almonds, toasted

1. Preheat oven to 350u0b0F. Grease and line an 8 inch cake pan with parchment paper. Beat margarine, vanilla, sugar, eggs, flour and milk until just combined then beat mixture for 5 mins, or until pale. Add pineapple. Transfer to prepared pan and smooth surface. Bake for 40-45 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool.
2. Meanwhile, for the peach topping, combine reserved peach juice with enough cold water to equal 2/3 cup. Whisk in cornstarch. Transfer to a small saucepan, bring to a boil then reduce heat and simmer, stirring occasionally, for 3-4 mins, or until thickened slightly. Remove from heat. Add peaches and almonds. Spread over cake and sprinkle with coconut. Serve immediately with yogurt.

margarine, vanilla, sugar, eggs, flour, milk, pineapple, desiccated coconut, vanilla yogurt, light juice, cornstarch, almonds

Taken from recipes-plus.com/api/v2.0/recipes/22590 (may not work)