Preheat the oven to 160c fan
Grease two 10 inch baking tins with a little oil and line with baking paper
Drain a tin of pineapple chunks over a bowl saving the juice, it weighed 270g once drained. Place pineapple in a food processor and pulse a few times to break the pineapple down to a crushed/ chunky puree type texture. Pour into a sieve and press out the excess liquid. I weighed it again to check for this recipe and it now weighed 140g. approx 1/3 -1/2 cup
In a bowl whisk the oil and both sugars together for a minute until well combined, then add the milk and whisk again to combine.
Sift together the flour, baking powder, baking soda, salt and spices and add to the bowl and mix in. Add the apple cider vinegar and mix.
Mix in the pineapple, lime zest and desiccated coconut and chopped candied stem ginger.
Finally add 3 tbsp of the reserved pineapple juice and mix.
Dived equally between the two tins and bake on the middle shelf of the oven for about 30-35 minutes until golden and a knife inserted into the centre comes out clean.
Leave to cool in the tins, for half an hour, then gently remove tins and baking paper and cool on a cooling rack.