Ingredients:
- 350 gr of fresh pineapple
- 100g coconut butter
- a glass of milk
- 2 eggs
- 150 g of sugar
- 200 g of Ruggeri stone-ground soft wheat flour
- a sachet of yeast
- vanilla icing sugar for decoration
To prepare the Coconut and Pineapple Fondant Cake, start like this... blend the pineapple pulp with a common mixer... melt the coconut butter in the microwave or in a bain-marie... add it to the pineapple puree... in a bowl, beat the eggs with the sugar... add the flour and milk... mix well... combine the two mixtures... add the yeast and mix everything well... pour into a buttered and floured mold or covered with baking paper... bake at 180° for about 50 minutes... always test with a toothpick... as soon as it is cold, sprinkle with icing sugar... your Coconut and Pineapple Fondant Cake is ready!!
