Coconut and pineapple cake: soft and fragrant to enjoy as a snack or breakfast!

INGREDIENTS
210g (1 ⅔ cup) all-purpose flour
140g (1 ⅓ cup) shredded coconut
80g (⅜ cup) brown sugar
10g (2 tsp) baking powder
a pinch of salt
3 eggs
130ml (½ cup) coconut milk
100g (⅓ cup + 1 tbsp) coconut oil
1 pineapple

METHOD
1. Preheat the oven to 180C. Grease and flour 16 cm cake pan.
2. Cut the top of the pineapple and cut the pineapple in half lengthwise.
3. Slice the pineapple into pieces, cut off the skin, and cut out the middle part of each pineapple.
4. Slice 200 g (7 oz) of pineapple into pieces.
5. In a medium bowl whisk flour with baking powder and salt.
6. In another bowl beat eggs with brown sugar and vanilla until pale and fluffy. Add coconut oil and coconut cream. Mix well.
7. Add dry ingredients to the egg mixture, mix to combine, and add shredded coconut and sliced pineapple in. Mix well.
8. Pour the batter into a prepared cake pan. Layer pineapple slices on top, forming a rose. Sprinkle it with some shredded coconut.
9. Bake for 75 minutes.
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