Pineapple Custard Cake

In a saucepan, bring the sugar and water to a boil, stirring occasionally, until the sugar dissolves

Then, let it simmer for 12 minutes or until the syrup starts to caramelize

Add the shredded coconut, mix well, and cook for three minutes or until the mixture thickens at the bottom of the pan

Remove from heat and spread on a surface greased with butter, forming a rectangle 0.5 cm thick

Let it cool down

Grease a non-stick skillet with butter and place over medium-high heat until hot

Fry the pineapple slices (two at a time) until golden brown on both sides

Cut them in half and reserve

Cut the custard cake into irregular pieces and distribute among six dessert plates

Place two halves of pineapple on top of each piece of cake

Drizzle with reserved syrup, sprinkle with chopped pecans, and garnish with coconut

Serve.