Pineapple and Coconut Cake

Every weekend I say I will do something but live broadcast My pineapple, which I neglected in his rush, was finally starting to soften. When I picked it up today, when I saw that it was slowly starting to mold under it, I thought it would be too late if I delayed it a little longer and prepared the most practical recipe I could think of.

The taste of the pineapple and coconut cake is even better than its smell :) I decided to bake it in one of my cast iron pans because I got bored of using the cake molds at home. I decided on my Skillet Square pan because I wanted it to look different.

Since the pan is completely cast iron, it can be used easily in the oven. If you oil it well, it will separate from the cake even more easily from the cake mold.

Love…

Ingredients for Pineapple and Coconut Cake Recipe

• 3 eggs
• 1 cup powdered sugar
• Half a glass of oil
• 1 water glass milk
• 2,5 water glass flour
• 1 finger missing coconut from 1 cup
• 1 packet of baking powder
• 1 pineapple

How to Make Pineapple and Coconut Cake Recipe?

1. Separate 5 pieces from the sliced ​​pineapple, cut into cubes enough to fill 1 glass of water.
2. Beat 3 eggs with 1 cup of sugar until they become snow-like.
3. Add 1 glass of milk and half a glass of oil to the scrambled eggs and continue beating.
4. Once mixed well, add the coconut and flour and continue mixing. Finally, add the baking powder and the pineapple you cut into cubes and mix for 1 more minute.
5. Grease your cake mold, pour the cake batter into the mold. Put 5 pieces of pineapple sliced ​​on it and bake for 180 minutes in a preheated oven at 30 degrees.