Fresh Pineapple Breakfast Cake

• 1 cup white whole wheat flour
• 1/2 cup chickpea flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cardamon
• 1/2 cup coconut
• 1/2 cup cold butter, cut into small pieces
• 1 cup raw cane sugar
• 1 egg
• 1/2 cup milk
• 2 cups fresh pineapple cut into bite sized chunks

1. Preheat oven to 350 degrees; butter and flour a 9X9 inch cake pan. In a large bowl whisk together flour, chickpea flour, baking powder, baking soda, salt, cardamom and sugar. Cut in the cold butter pieces until the mixture is crumbly.
2. Remove 1/2 cup of the mixture and combine with coconut, set aside. Whisk together egg and milk: fold into main mixture just until totally combined. Pour batter into prepared pan. Top with pineapple and then top that with reserved coconut mixture. Bake for 40-45 minutes or until cake comes away from the sides and is a golden brown on top. Serves 8.

whole wheat flour, chickpea flour, baking powder, baking soda, salt, cardamon, coconut, cold butter, cane sugar, egg, milk, fresh pineapple

Taken from food52.com/recipes/32083-fresh-pineapple-breakfast-cake (may not work)