+candy
+6 parts
+15 minutes
+45 minutes
+Way
* Ingredients :
° 340 gm chopped pineapple
° 225 gm butter
° 200 grams of sugar
° 1 teaspoon liquid vanilla
° 5 eggs
° 250 g flour
° 2 teaspoons of baking powder
° 50g grated coconut + 2 tablespoons for decoration
* Preparation :
Heat oven to 180 ° C.
Drain the pineapple slices and reserve the juice.
In a saucepan, caramel 25g of butter with 25g of sugar and 4 tablespoons of pineapple juice. Keep the caramel.
Grease a cake pan with oil and sprinkle with coconut. Spread the caramel on the bottom and arrange the pineapple slices. Cut the remaining pineapple slices.
Mix 200 g of butter with the rest of the sugar (175 g) and vanilla and add the eggs one at a time.
Sift flour and baking powder. Pour over the preparation. Mix well. Add the coconut with the remaining pineapple and 2 tablespoons of the pineapple juice.
Pour the mixture into the mould. Bake at 160°C for 45 minutes.
In a skillet, toast 2 tablespoons coconut for 2 minutes, stirring constantly.
When the cake is done, wait 10 minutes before unrolling it. Sprinkle with coconut.
Enjoy !
