A super moist cake recipe, made with banana, coconut and yogurt, on a bed of pineapple.
Ingredients:
100 gr of coconut
2 plain yoghurts
3 eggs
2 pots of flour or cornstarch
1 jar of sunflower oil
120 gr of sugar
1/2 sachet of baking powder
1 can of pineapple
Preparation:
Beat together the sugar and eggs until the mixture whitens and doubles in volume. You can use an electric mixer or your food processor.
Mix the mashed banana with the yogurt and then with the oil.
Add the yogurt mixture to the beaten eggs with the sugar. Whip for 30 seconds, not more.
The yoghurt pot will be used to measure the ingredients
Add the grated coconut, flour or cornstarch and baking powder. Mix together.
Line a 20 cm pan with parchment paper. Place the pineapple quarters evenly on the bottom of the pan.
Pour the batter over the pineapple wedges.
Bake for 50 minutes at 160°C. The tip of the knife should come out dry.
Turn the cake over and sprinkle with coconut.
You can flavor the batter with rum or liquid vanilla.
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