1 medium tin of sliced pineapple
15g For the mould
15cl Liquid caramel
60g Coconut powder
0.5 bag of Baking powder
Drain the pineapple, reserving some of the syrup.
Line a cake tin with buttered baking paper.
Pour the caramel in the bottom and place the pineapple slices on top.
Dice the remaining slices.
Preheat the oven to 356 fahrenheit
Beat the eggs with the sugar.
Add the warm melted butter and then mix in the flour, coconut, milk and baking powder.
Pour the batter into the tin and sprinkle with the diced pineapple.
Bake for 40 minutes.
Turn out the cake while still warm onto a serving dish.
Serve warm or cold.
Serve with ice cream and a little reserved syrup.