Ingredients

• 350 g clean sliced ​​pineapple
• 200 g yogurt
• 200 g fresh whipped cream
• 150 g butter
• 150 g 00 flour
• 145 g sugar
• 35 g coconut flour
• 4 g baking powder
• coconut flakes
• lime
• salt

FOR ANANAS
Cut three slices of pineapple and teneteleda part. Cut the rest of the fruit into small pieces; cook them in a saucepan with the juice of 1 lime and 25 g of sugar for about 20 minutes or until the released water has dried. Let it cool down.

FOR THE MIXTURE
Whip, with the immersion whips, the butter with 120 g of sugar and a pinch of salt, until it becomes frothy. Incorporate the eggs, one at a time, still continuing to whip. Mixing with a spatula then add the coconut flour and, at the end, the flour 00 sifted with the yeast.
lined a plum cake mold (about 26.5 × 9 cm) with parchment paper, place the three slices of pineapple on the bottom. Add half of the cooked pineapple to the dough and pour it into the mold.
bake at 180 ° C for about 40 minutes. Then turn out the cake; once cold, serve with the remaining pineapple, coconut flakes and with and with the cream mixed with yogurt.

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