Pineapple Poppy Seed Cake By Francis Quinn | Tate and Lyle Sugars

Ingredients

• 400 ml Coconut milk
• 1 Pineapple
• 200 g Coconut oil
• 200 g Fairtrade Tate & Lyle Light Muscovado Sugar
• 2 Large eggs
• 200 g Self raising flour
• 200 g Pineapple puree
• 200 g Desiccated coconut
• 2 tbsp Poppy seeds
• 400 ml Double cream
• 1 tbsp Honey
• A handful Poppy seeds
• 1 tbsp Edible glitter or tiny stars to decorate
• 2 - 4 tbsp Fairtrade Tate & Lyle Light Muscovado Sugar