100g honey

125g butter

175g soft dark brown sugar

2 eggs

300g flour

1ยง tsp bicarb

75ml milk

75g yoghurt

250g tinned pineapple, drained

1 tsp vanilla paste

1 tsp cinnamon

1 tsp ground star anise

75g pecans, crushed

For the frosting

120g butter

3ml pure vanilla paste

225g icing sugar

50g coconut cream block, grated


1. Preheat the oven to 170C and grease and line a loaf tin.

2. Cream the butter and sugar, add the eggs and vanilla, then add the flour, bicarb and spices.

3. Mix yoghurt, milk, honey and pineapple and stir into cake mixture and fold in crushed pecans.

4. Bake at 170C for about an hour - cool.

5. Add vanilla and icing sugar, beat well.

6. Top the cake with frosting.

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