½ tsp xanthum gum (can be found at health food stores)
1 ½ cups SR flour
pinch of salt
¾ cup Natvia
115g unsalted butter, softened
Combine the butter, Natvia and ½ cup pineapple juice in a saucepan and bring to a rolling boil. Simmer until reduced before whisking through the xanthum gum. Remove from heat and pour into a 22cm greased cake tin. Allow to cool. Place rings of pineapple into the cake tin.
Combine the flour, salt and Natvia in a bowl.
In a separate bowl cream the butter until light. Beat in the eggs one at a time.
Beat in the flour and ½ cup of pineapple juice in batches until combined.
Dollop the mix over the pineapple in the tin. And then smooth the top.
Place in the oven and bake for 40-45 minutes, until cooked through.
Remove from the oven and allow to cool in the tin. Flip onto a plate and serve with some desiccated coconut on top.