Carrot, Coconut, and Pineapple Cake

Name: Carrot, Coconut, and Pineapple Cake
Yield: 8
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup unsalted butter, softened; 1/2 teaspoon ground cinnamon; 1 teaspoon active dry yeast; 2 eggs, beaten; 4 tablespoons unsalted butter, melted; 4 tablespoons shredded coconut; 1/2 cup pineapple juice, strained and well-drained; 1/2 cup chopped pecans; 1/2 cup grated carrots

1
1 cup all-purpose flour
2
1/2 cup granulated sugar
3
1/4 cup unsalted butter, softened
4
1/2 teaspoon ground cinnamon
5
1 teaspoon active dry yeast
6
2 eggs, beaten
7
4 tablespoons unsalted butter, melted
8
4 tablespoons shredded coconut
9
1/2 cup pineapple juice, strained and well-drained
10
1/2 cup chopped pecans
11
1/2 cup grated carrots

Ingredients

1
1 cup all-purpose flour
2
1/2 cup granulated sugar
3
1/4 cup unsalted butter, softened
4
1/2 teaspoon ground cinnamon
5
1 teaspoon active dry yeast
6
2 eggs, beaten
7
4 tablespoons unsalted butter, melted
8
4 tablespoons shredded coconut
9
1/2 cup pineapple juice, strained and well-drained
10
1/2 cup chopped pecans
11
1/2 cup grated carrots

Directions

1
Cut 2 circles of parchment paper
2
Butter the bottom of a 21 cm round refractory dish and place the 2 circles at the bottom
3
Put all the ingredients in a bowl and beat with an electric mixer, medium speed, for 2 minutes
4
Spread the dough evenly in the dish
5
Place in a microwave oven on a smaller plate to not touch the plate, medium power, for 8 minutes
6
Change to high power and let it sit for about 3 minutes or until, inserting a toothpick into the center of the cake, it comes out clean (the surface may look slightly glazed)
7
Remove from the oven and let it rest for about 10 minutes
8
Turn over onto a serving plate and remove the paper
9
Let it cool completely
10
Slice into 8 pieces.