Gateau Moelleuxa l'Ananas et a la Noix de Coco (Soft Cake with Pineapple and Coconut)

A decadent, golden cake enriched with the bright, tropical flavors of diced pineapple and shredded coconut.

Total Time:
45 minutes

Servings:
2

Ingredients

½ cup butter, melted

½ cup sweetened shredded coconut

⅔ cup caster sugar or fine sugar

3 eggs, beaten

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp salt

½ cup DOLE Pineapple Tidbits in 100% Juice, reserve juice

5 Tbsp pineapple juice, reserved from DOLE Pineapple Tidbits

¾ cup powdered sugar

4 Tbsp DOLE Pineapple Tidbits in 100% Juice

¼ cup sweetened shredded coconut, toasted

⅓ cup DOLE Chef-Ready Cuts Pineapple Cubes

Pre-heat oven to 400˚F. Grease a springform pan with some nonstick cooking spray.
In another medium-sized bowl sift together the flour, baking powder, and salt, then mix into the bowl of the butter mixture until fully combined. Add the pineapple tidbits and juice to the batter, and whisk until homogenous.
In a medium bowl whisk together the melted butter, coconut, and sugar. Slowly add the eggs to the mix until just combined.
Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan, then allow to fully cool.
Serve topped with the Pineapple Coconut Glaze.