List of Ingredients
- 12 OZ. of clean sliced pineapple
- 7 7 OZ. of yogurt
- 7 OZ. of fresh whipped cream
- 5 OZ. of butter
- 5 OZ. of flour
- 5 OZ. of sugar
- 1 1/2 OZ. of coconut flour
- 1/4 OZ. of baking powder
- coconut flakes
- lime
- salt
Method
For the fruit filling:
Cut three slices of pineapple and set aside. Cut the rest of the fruit into pieces. Cook in a saucepan with the juice of 1 lime and 25 g sugar for about 20 minutes or until the water has reduced and cooked off. Let cool.
For the cake:
Whip the butter with 120 g sugar and a pinch of salt until frothy. Incorporate the eggs, whipping them into the mixture one at a time. Mix with a spatula and then add the coconut flour. At the end, add the sifted 00 flour with the yeast.
Line a plum cake mold (about 26,5×9 cm in diameter) with baking parchment. Place three slices of pineapple on the bottom. Add half of the cooked pineapple to the dough and pour it into the mold. Bake at 350°F for about 40 minutes. Remove the cake from the mold. Once cool, serve with the remaining pineapple, some coconut chips and whipped cream mixed with yogurt.