Fruit is an important source of health and, just as important, is succulent, tasty and refreshing, especially during the hot days of summer: and what could be more inviting than a combination of coconut and pineapple, bringing to mind exotic locations and unforgettable holidays? If you haven’t yet let your imagination run riot on a never-ending holiday, then don’t miss this recipe which will transport you to the wonderful destination of a delicious and exotic sponge cake with pineapple and coconut. It is just the dessert you’re looking for, or perhaps something different for a snack or breakfast? Follow our step-by-step recipe and you won’t be disappointed: are you ready for a cake break?
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Peel the pineapple and cut into cubes, and then caramelize them in a pan with a tablespoon of sugar and a tablespoon of butter over a low heat for 15 minutes. Meanwhile beat the eggs with the sugar and add the butter, previously melted in a pan. Add the coconut flour, then the flour with the baking powder, a little diced coconut and the caramelized pineapple. Pour the mixture into a cake tin and bake at 200°C for 45 minutes.
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Peel the pineapple and cut into cubes, and then caramelize them in a pan with a tablespoon of sugar and a knob of butter over a low heat for 15 minutes
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In the meantime beat the eggs with the sugar
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Beat the eggs with the sugar and add the butter, previously melted in a pan. Add the coconut flour, then the flour with the baking powder.
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Add the coconut pieces
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Add the caramelized pineapple
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Pour the mixture into a cake tin and cook in a pre-heated oven at 200°C for 45 minutes
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Your lovely afternoon snack is ready, a wonderful combination of exotic fruit and sponge cake
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