The cake is very fragrant, it cooks quickly and I filled the house again with the smell of coconut. The author of the recipe mentions that she took the recipe from a German cookbook, the original name being "Ananas-Kokos-Kuchen".
I will definitely do it again, especially since my capricious baby ate it too - he wouldn't eat pineapple the way he is, but I didn't even feel it in the cake, he kept asking.
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First we prepare the cake tray - use one 26-28cm in diameter - spread it with baking paper and to better hold the tray paper, grease it with a little butter on both sides.
Mix flour with starch, salt and baking powder.
In a deeper bowl put 50g of soft butter and 50g of sugar.
Mix the butter and sugar with the mixer, then add eggs, one at a time - after each egg, mix the composite well.
Add the flour mixture to the butter and egg mixture.
A thicker dough is formed, but not a hard crust.
Pour the dough into the tray, and lightly spread it evenly over the entire surface with a spoon.
Cut the pineapple into pieces (if you take the pineapple slices or fresh) and put it on the dough.
Now we prepare the coconut cream - in a saucepan put the milk, 150g of butter and 150g of sugar on the fire.
When the butter and sugar melt, add the coconut and simmer for 1-2 minutes. Mix well.
This is how coconut cream looks.
Spread the coconut cream evenly over the pineapple pieces.
Put in the oven at medium temperature and let it brown well.
When it cools completely, take it out of the mold, you can sprinkle with powdered sugar, portion and serve with pleasure :)
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