Pineapple Cake With Peach Topping - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F. 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.
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.