Tropical Cake with Pineapple & Coconut

Name: Tropical Cake with Pineapple & Coconut
Yield: 6 servings
Cuisine: American
Ingredients: 60 grams Butter; 50 grams Sugar (or raw cane sugar); 1 Egg; 15 grams Milk; 40 grams Almond flour; 40 grams ★Confectionary flour; 2 grams ★Baking powder; 100 grams ☆Pineapple; 10 grams ☆Granulated sugar; 1 Shredded coconut

cookpad.japan @cookpad_jp

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.

This is a cake that just requires mixing, so I think it's easy to make. If you can't get fresh pineapple, you can use canned pineapple.
Chill it in the refrigerator, then cut. That way, you can cleanly cut it without worrying about it crumbling. Try to bring it back to room temperature before serving it, though. You'll be surprised by how it's so soft and moist! Recipe by Marimo1016

cookpad.japan @cookpad_jp

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Ingredients

6 servings

60 gramsButter
50 gramsSugar (or raw cane sugar)
1Egg
15 gramsMilk
40 gramsAlmond flour
40 grams★Confectionary flour
2 grams★Baking powder
100 grams☆Pineapple
10 grams☆Granulated sugar
1Shredded coconut

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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!