Victoria's golden pineapple cake

Instructions

1. Preheat oven to 160°C. Lightly spray a 10cm x 20cm (base measurement) loaf tin with oil and line with baking paper.
2. Whisk egg and yoghurt in a large bowl until smooth. Sift in flour, bicarbonate of soda and cinnamon. Stir in oats, sugar, coconut and drained pineapple.
3. Spoon mixture into prepared tin. Bake for 35 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside in tin for 5 minutes before transferring to a wire rack to cool. Slice and serve with a dollop of yoghurt.