Coconut, pineapple and olive oil cake
Ingredients
For
6
personnes
- 200 g of flour
- 20 cl of coconut milk or cream
- 120 g of grated coconut (ideally, grate fresh coconut)
- 100 g of sugar
- 40 g of mild-flavoured olive oil
- 4 large eggs
- 1 pinch of bicarbonate of soda
- 1 pinch of salt
- 2 to 3 slices of pineapple (fresh or in syrup)
- 1 tbsp rum (optional)
Tip
We recommend olive oil from France with a subtle flavour from Nice (PDO), from Nyons (PDO), from the Languedoc AOC, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault…. You may also be interested in these dessert recipes: Roasted mango with ginger and Timut pepper, Grilled pineapple
Instructions
- Preheat the oven to 180°C.
- Separate the egg whites from the yolks.
- In a mixing bowl, whisk the egg yolks with the sugar until the mixture turns pale, then add the coconut milk and the mild-flavoured olive oil, and whisk again.
- Stir in the desiccated coconut, flour and bicarbonate of soda, then mix well until the mixture is smooth. Add diced pineapple to the batter, along with the rum (optional).
- Whisk the egg whites with a pinch of salt until stiff, then gently fold them into the coconut mixture.
- Pour the batter into a greased cake tin.
- Bake for 30 minutes (check whether it is cooked by inserting a knife blade: it should come out clean).
Tip
We recommend olive oil from France with a subtle flavour from Nice (PDO), from Nyons (PDO), from the Languedoc AOC, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault…. You may also be interested in these dessert recipes: Roasted mango with ginger and Timut pepper, Grilled pineapple
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