150gr of butter
1 tea spoon baking soda
3 table spoons desicatted coconut or 4 table spoons ti-coco
1 big can of round pineapple slices
a few spoons of melted chocolate (about 100gr.) or nutella for decoration, plus a bit of extra coconut
Beat the butter and the sugar together until it’s a fluffy mixture. Add the eggs one at a time, followed by the flour and baking soda. Mix everything very well and add the coconut. Grease deep a 24-26cm cake tin and pour the mixture in. Drain well the pineapple slices and add them gently on top of the cake, without pressing down. Pop the whole thing into the oven for just 25 minutes at 220 degrees not fan-forced or until the dough is light to medium golden in color. Take it out of the oven and let it cool, then take it out of the pan and place on a serving plate. Use a spoon to add the chocolate or the nutella only on the top where there is no pineapple and then sprinkle a bit of coco et voila!