Description
Juicy pineapple, coconut and cinnamon... What else is needed for heavenly pleasure?! The cake turns out wonderful! The dough is lush, crisp and flavorful!!! And that is important-the dough is cooked faster fast, is mixed all together in one container! This humble gift I made for Tanya (Ytata).
Ingredients
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Flour
450 g
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Chicken egg
3 piece
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Butter
190 g
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Leavening agent
3 tsp
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Cinnamon
1.5 tsp
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Brown sugar
260 g
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Pineapple
225 g
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Syrup pineapple
185 ml
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Coconut shavings
70 g
Cooking
In the sifted flour, add baking powder and cinnamon. Mix well.
Add unrefined cane sugar Demerara from the Mistral. Mix well.
Make a depression in the sugar-flour mixture and drive there eggs. Add softened butter, coconut and carefully stir ( as if to chop the dough with a spoon).
Add pineapple and syrup from pineapple. Stir until smooth.
The form for cupcakes (I have a 28*10) vystelit baking paper and put the dough, flatten. Bake in a preheated 180 C oven, about 50-60 minutes until dry toothpick.
Cool cupcake. Slice.
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