Simon Rimmer served up a delicious pineapple bread with coconut frosting on Sunday Brunch.

the ingredients are: 100g honey, 125g butter, 175g soft dark brown sugar, 2 eggs, 300g flour, 1§ tsp bicarb, 75ml milk, 75g yoghurt, 250g tinned pineapple, drained, 1 tsp vanilla paste, 1 tsp cinnamon, 1 tsp ground star anise and 75g pecans, crushed.

For the frosting: 225g butter, 5ml pure vanilla paste, 450g icing sugar and 100g coconut cream block.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.