1 medium pineapple, sliced into rings 1.5 centimeters thick. (I picked up a tub of fresh, cored and skinned pineapple. About 1 cup of actual fruit.)
1 cup packed light brown sugar.
2 tsp. grated fresh ginger.
2 tbsp. applesauce.
1 tbsp. canola oil.
1/2 tsp. vanilla extract.
1/2 cup maraschino cherries.
1 1/2 cups flour.
1 1/2 tsp. baking powder.
1/2 tsp. sea salt.
6 tbsp. applesauce
2 tbsp. canola oil.
1/2 cup sugar.
3/4 cup shredded, sweetened coconut.
1 tsp. vanilla extract.
1/2 cup blended silken tofu.
1/2 cup coconut milk.
For the topping:
In a large skillet, combine pineapple, brown sugar, and ginger. Cook over medium heat, stirring occasionally. Drain off released juices into colander over bowl. Return the juices to the skillet and continue to cook for 5-6 minutes, until mixture has thickened and darkened. Whisk in vanilla, applesauce, and oil. Set aside.
Combine flour, baking powder, salt, and coconut in bowl. Set aside. In a mixing bowl, combine sugar, applesauce, oil, and tofu. Beat until fluffy, about 2-3 minutes. Add flour mixture, vanilla, and coconut milk. Beat until combined.
In a greased 9"x2" cake pan, arrange pineapple in a circular pattern with cherries in the gaps. Pour the juice mixture evenly over top. Layer the batter over top of the juice mixture, covering pan completely.
Bake at 350 degrees for 30-40 minutes, until cake rises and turns golden.
Oh hell yes.
P.S. I baked a loaf of challah bread as well.