Pineapple cake and Coconut


1 medium tin of sliced pineapple
150g Flour
125g sugar
100g butter
15g For the mould
15cl Liquid caramel
60g Coconut powder
5cl Milk
0.5 bag of   Baking powder

Preparation steps

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.