PINEAPPLE TEA CAKE

Preheat your oven to 180 deg C. Grease a 20 cm cae pan and line with baking paper. Combine 300gm of self raising flour, 1 and 1/2 tsp of ground nutmeg, 110 gm of castor sugar and a pinch of salt in a large bwl . In a separate bowl place 50 gm of melted butter / marg , 1 lightly beaten egg and 125 ml of milk. Stir the wet mixture until well combined . Now pour the wet mixture into the dry ingredients and stir with a wooden spoon until combined . Transfer to the prepared pan . Finally place 130 gm of crushed and drained pineapple into a bowl and mix with another 50 gm of melted butter / marg , then stir in 3 tbs of honey . Spoon this over the cake batter and sprinkle over 20gm of desiccated coconut . Bake for 40 minutes or until the top is golden and a skewer inserted into the centre comes out clean and dry . Leave in the pan for 10 minutes before removing . Serve with whipped cream or yoghurt .