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Tropical Cake with Pineapple & Coconut

Tropical Cake with Pineapple & Coconut

Juicy pineapple and fragrant coconuts make the perfect match in this cake!
The batter is full of almond flour, making it moist and flavorful. You can also bake this in a 15 cm diameter round pan or a rectangular pan. If using a pan with a non-removable bottom, line it with parchment paper.

Ingredients: 10 x 24 cm long rectangular tart pan or 18 cm diameter round pan

Butter
60 g
Sugar (or raw cane sugar)
50 g
Egg
1
Milk
15 g
Almond flour
40 g
★Confectionary flour
40 g
★Baking powder
2 g
☆Pineapple
100 g
☆Granulated sugar
10 g (10% of the pineapple's sweetness)
Shredded coconut
as desired

Steps

1. *Simmer the pineapples* Cut the pineapple into 1.5 cm chunks and place in a small pot. Add the granulated sugar and turn the heat down to low. Once the sugar has dissolved, the moisture comes out of the pineapple, and they are heated through, it's ready. Don't worry too much about the details! ※ If using canned pineapples, you can use them straight from the can.
2. Bring the butter to room temperature. Sift the confectionary flour three times. Grease the tart pan with butter. Preheat the oven to 180℃.
3. Put the butter into a bowl and knead with a whisk until soft.
4. Divide the sugar into 4 portions and mix in one portion at a time. Mix well until white.
5. Mix in the beaten egg a little at a time.
6. Add the almond flour and mix with a whisk until evenly blended. Add the milk and mix until evenly blended.
7. Switch to a rubber spatula and add the sifted ★ ingredients. Mix while scraping the bottom of the bowl until the batter becomes glossy.
8. Pour the batter into the butter-greased tart pan and smooth the surface with the spatula. Arrange the pineapple on top using chopsticks. Sprinkle coconut on top.
9. Bake at 180℃ for 20-25 minutes. When a toothpick or skewer inserted into the center comes out clean, it's ready. Cool on a cookie rack and wrap with plastic wrap once cooled to keep it moist and delicious!

Story Behind this Recipe

I had some leftover pineapple, so I thought I'd use some to make a cake. I wanted to add a lot of pineapple to the batter, so I decided to use a pan that would allow me to bake a thin tart in order to bake it all the way through.
I didn't want it to be too dry, so I added some almond flour to it.