This breakfast treat was my answer to a fresh pineapple that I purchased thinking I would be able to eat the whole thing before it went bad. I based it off of a berry buckle recipe and made some novel additions like chickpea flour and a coconut crunch topping. —almacucina
Preheat oven to 350 degrees; butter and flour a 9X9 inch cake pan. In a large bowl whisk together flour, chickpea flour, baking powder, baking soda, salt, cardamom and sugar. Cut in the cold butter pieces until the mixture is crumbly.
Remove 1/2 cup of the mixture and combine with coconut, set aside. Whisk together egg and milk: fold into main mixture just until totally combined. Pour batter into prepared pan. Top with pineapple and then top that with reserved coconut mixture. Bake for 40-45 minutes or until cake comes away from the sides and is a golden brown on top. Serves 8.