Name: Pineapple and Coconut Slice
Prep time: 10 min
Cook time: 40 min
Ingredients: 175g dairy free spread (or butter), softened; 2/3 cup raw sugar; 1 teaspoon vanilla bean paste (or pure extract); 2 large eggs; 1/3 cup Vitasoy Oatmilk Bone Essentials; 1 cup plain flour; 1/4 cup wholemeal plain flour; 2 teaspoons baking powder; 2/3 cup shredded coconut; 400g peeled and diced fresh pineapple; 1/3 cup coconut chips

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Heat the oven to 180°C/160°C (fan forced). 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
Beat the butter with the sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each one
Add the Vitasoy Oatmilk, both flours, baking powder and coconut and stir to combine
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
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

Heat the oven to 180°C/160°C (fan forced). 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
Beat the butter with the sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each one
Add the Vitasoy Oatmilk, both flours, baking powder and coconut and stir to combine
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
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

Heat the oven to 180°C/160°C (fan forced). 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
Beat the butter with the sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each one
Add the Vitasoy Oatmilk, both flours, baking powder and coconut and stir to combine
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
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