Pineapple Coconut Cake

Ingredients

• 275 g soft butter
• 120 g raw cane sugar
• 1 pinch Vanilla powder
• 1 pinch salt
• 1 tsp organic lemon zest
• 4 eggs
• 300 g wheat flour type 1050
• 100 g cornstarch
• 75 g ground hazelnuts
• 75 g coconut flakes
• 1 tsp Baking powder
• 120 ml coconut milk
• 1 medium pineapple

Instructions

1. 1.

   Cream the butter and sprinkle in 100 g of sugar. Add vanilla powder, salt, lemon zest, and gradually fold in the eggs while mixing.

2. 2.

   If needed, grease a springform pan. Pour the batter into the pan and smooth the surface. Peel the pineapple, cut it lengthwise into quarters, remove the core, and slice each quarter into rounds. Arrange the slices fan‑like on top of the batter, dot with remaining butter, sprinkle with leftover sugar and coconut flakes, then bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for about 50 minutes until golden brown (test with a skewer). If the cake darkens too much, cover it with foil.

3. 3.

   Remove the pineapple coconut cake from the oven and let it cool in the pan.