Pineapple Cake with Coconut Cream

 Pineapple Cake with Coconut Cream

Ingredients

3 eggs

200 g of sugar

100 ml of oil

1 pineapple yogurt

300 g of flour

1 c. baking powder soup

Butter q.s.

Greek coconut yogurt to taste

Grated coconut q.s.

Preparation

1.

Place the eggs, sugar, oil and pineapple yogurt in a blender and mix well.

2.

Pour the mixture into a bowl and gradually add the flour, stirring constantly until you obtain a homogeneous dough. Add the yeast and mix again.

3.

Pour the dough into a greased and floured pan with a hole measuring 18 cm in diameter.

4.

Heat air fryer for 8 minutes at 200°C. After 8 minutes, lower the temperature to 160ºC, place the pan on the baking tray and cook for around 30 to 35 minutes.

5.

Let it cool, unmold the cake and cover it with Greek yogurt and grated coconut.