Delicious Matcha Mochi Cake with Pineapple Swirl | Dole

Ingredients

• 1½ cups very ripe pineapple chunks (blended to make ~1 cup purée)
• 2 tsp cornstarch
• 1 tbsp lemon juice
• Zest of one lemon
• Pinch of salt
• 1½ cups unsweetened plant-based milk
• ⅓ cup neutral tasting oil like avocado or canola
• 2 tsp vanilla extract
• ½ cup granulated sugar
• 1½ tbsp matcha powder, sifted
• 2 cups (260 g) mochiko (sweet rice flour)
• ½ cup (60 g) tapioca flour
• 2 tsp baking powder
• ½ tsp kosher salt
• 2 large eggs