Coconut-pineapple-bundt cake

Ingredients for 1 servings:

• 140 g butter, soft
• 140 g sugar
• 3 packets of vanilla sugar
• 2 egg(s), (XL) or 3 eggs (L) or 4 eggs (M)
• 1 pinch of salt
• 300 g flour
• 125 g desiccated coconut
• 1 packet of baking powder
• 340 g pineapple, from the can
• some pineapple juice, (can)
• some milk
• e.g. fat, for the form
• e.g. cake icing, chocolate or sugar icing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sift flour and mix with baking powder and desiccated coconut in a large bowl. Drain the pineapple and reserve the juice. Cream together the butter, sugar, vanilla sugar, and eggs with a pinch of salt until fluffy, then add the flour and coconut mixture a tablespoon at a time. The batter is now relatively firm and needs to be made a little more fluid, which I do with the milk and pineapple juice. I add at least 10 tablespoons of pineapple juice and at least 10 tablespoons of milk. However, since this amount can vary depending on the flour, I don’t specify this in the list of ingredients. The end result should be a sticky batter. Finally, fold the drained pineapple into the batter with a spoon. Pour everything into a Bundt pan – grease it beforehand if necessary. I used a silicone pan, which doesn’t need to be greased. Bake in a preheated oven at 180°C for about 55 minutes (use a toothpick to check if it’s soft). If you like, you can cover the cake with chocolate icing (preferably dark) or icing once it has completely cooled.