-
1
Preheat the oven to 180C.
-
2
Spread the coconut on a baking tray, and warm in the oven until slightly browned.
-
3
This takes 6-8 minutes.
-
4
Mix 2 or 3 times while warming.
-
5
Then, leave to cool.
-
6
Squeeze the moisture out of the pineapple with a paper towel, and cut roughly into 5 mm-wide pieces.
-
7
Coat the mould with butter, and sprinkle with flour (not listed).
-
8
Combine the flour, baking powder and baking soda, and sift twice.
-
9
Put the butter, granulated sugar and salt into a bowl, and mix with a hand mixer at high speed until the butter whitens and turns fluffy.
-
10
Then, add the egg in small batches, mixing well with each addition.
-
11
When the egg has mixed in, stir in the rum and coconut essence.
-
12
Add the flour and sour cream alternately.
-
13
Add 1/3 of the flour, then 1/2 of the sour cream, and mix with the hand mixer at low speed.
-
14
Repeat, and then finally add the remaining flour.
-
15
Don't knead the flour once you've added it all!
-
16
Just give it a quick mix.
-
17
Use a silicone spatula to mix the cut pineapple and 240 ml of toasted coconut to the mixture from Step 4.
-
18
Pour it into the mould you prepared in Step 2, and gently smooth the surface.
-
19
Top with the rest of the coconut (120 ml), and gently press on it with your hand.
-
20
Bake it for 65-70 minutes in the preheated oven.
-
21
It's done when a skewer poked through the middle comes out clean.
-
22
It burns easily, so it might be an idea to cover with foil after around 30 minutes.
-
23
When baked, leave it to cool in the mould for 15 minutes.
-
24
Then, remove it from the mould, put it on a cooling rack and let it cool down to room temperature.
