240 g of pineapple rings in syrup
2 tablespoons of butter (for greasing the mold)
1/3 cup of grated coconut (sifted into the cup)
2 tablespoons of raisins
1 cup of all-purpose flour
1 1/2 teaspoons of active dry yeast
1 teaspoon of salt
1/3 cup of butter, softened
2/3 cup of grated coconut
1/2 teaspoon of vanilla extract
2 eggs
240 g of pineapple rings in syrup
2 tablespoons of butter (for greasing the mold)
1/3 cup of grated coconut (sifted into the cup)
2 tablespoons of raisins
1 cup of all-purpose flour
1 1/2 teaspoons of active dry yeast
1 teaspoon of salt
1/3 cup of butter, softened
2/3 cup of grated coconut
1/2 teaspoon of vanilla extract
2 eggs
Drain the pineapple and reserve the liquid
Cut the pineapple rings in half and set them aside
In a round 24cm-diameter mold, grease it with butter and microwave on high for 40-50 seconds or until the butter melts
Mix the grated coconut and 1 tablespoon of the pineapple juice reserved earlier
If you don't get enough liquid, add a little water
Set it aside
Arrange the pineapple rings in the dish with butter, decoratively
Dust with raisins
In a bowl, mix the flour, yeast, and salt
Set it aside
Beat the softened butter for 30 seconds in a mixer
Add the grated coconut and vanilla extract
Beat until fluffy
Add the eggs and beat until well mixed
Add the reserved flour mixture to the egg mixture, alternating with the pineapple juice reserve, beating until a homogeneous mass forms
Spread the mass into the mold
Bake at medium temperature for 16 minutes
Let it cool on a wire rack for 5 minutes, then loosen the sides of the cake and turn it onto a serving plate
Serve warm or at room temperature.
