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I continue in the exoticism of desserts after the mango tarts! Actually this coconut cake came from an accident. In trying to make the coconut praline for the tarts, I initially messed up my first version. I got a soft caramelized coconut dough. Rather than throw it away, I added a little haphazardly to the classic cake ingredients and ended up with some delicious coconut cupcakes with a few pieces of vanilla caramelized pineapple on top. You can of course add the pineapple directly to the dough, but I just thought it would be nicer to put them on top!
Recipe for 5-6 small coconut cakes:
-200g of dried grated coconut
-200g of sugar
-70g of water
-70g of water
-4 eggs
-40g of flour
-145g of semi-salted butter
-1 teaspoon of liquid vanilla
-1 fresh pineapple
-1 vanilla bean
-40g of sugar
-40g of semi-salted butter
Put the sugar and dried coconut in a pan.
Add water and place over moderate heat.
Stir constantly with a spoon. The mixture becomes pasty.
Little by little the whole thing caramelizes.
You can let it caramelize to the maximum without of course letting it burn. Put the coconut in a bowl. Let cool for 20 minutes. Then add the egg.
Also add melted butter and liquid vanilla.
Then finally the flour. Mix well to obtain a homogeneous paste.
Pour batter into 5 small 5 cm pans or one large 20 cm pan.
Cook for 20 minutes at 170°C, keeping an eye on the cooking.
Turn out and cool on a rack.
Cut fresh pineapple into pieces. If there is any pineapple left, just eat it!
Put the sugar with the vanillin from the vanilla bean in a pan.
Add a little water and butter.
Brown the pineapple pieces.
Cook until sugar caramelizes slightly.
Arrange the pineapple pieces on the coconut cakes and enjoy!
