°1 can of pineapple in syrup or a small fresh pineapple.
°Pineapple juice 100% pure juice
°150g brown sugar
°150g softened butter
°125g grated coconut
°100g of flour
°1 packet of dry yeast
°1 tablespoon dark rum
Preheat the oven to 180°C.
Beating egg yolks and sugar to the mix whitens.
Then add the diced softened butter.
Pour in the flour in a fine stream and the baking powder and mix again.
Finish with the coconut and the spoonful of rum.
Beating egg whites.
Incorporate them into the previous device.
Prepare the fresh pineapple, and cut it into rings.
Keep the juice if it is pineapple in syrup.
Spread the pineapple rings at the bottom of the mold in 1 or more layers. (depending on the mold and the desired thickness).
Add the coconut cake mixture.
Bake for 40 minutes.
Let cool before serving.
Unmold by turning the cake over, pineapple side up.
Pour the syrup from the box, or a little pineapple juice on top of the cake.
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