Pineapple and Coconut Cake without butter, without oil and without cream. In this cake I have combined two fruits that I love: coconut and pineapple, perfectly balanced that give moisture and softness to the preparation. The presence of ricotta or yogurt replaces butter and oil generally present in desserts of this type, making the dessert lighter.

BELOW: PINEAPPLE AND COCONUT CAKE RECIPE VIDEO

Ingredients for a 22-24 cm cake pan
(8 people)

250 grams of cow's milk ricotta (or coconut / pineapple / white yogurt)
150 grams of granulated sugar (or cane)
200 gr of fresh or canned pineapple (7 slices for the surface)
140 g of cubed pineapple for the dough
170 grams of flour 00
100 gr coconut flour
3 eggs
1 sachet of baking powder (16 g)
1 pinch of salt

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1.Put the eggs and sugar in a container and whisk for 5 minutes with an electric whisk until the mixture becomes light and fluffy (it is important that the eggs are well whipped).

2. Dissolve the ricotta in the egg mixture, add the salt and mix.

3. Add the sifted flour and baking powder and mix well to avoid lumps. Finally add the coconut flour and the pineapple cubes previously left to drain. We mix everything.

4. Pour the mixture into a buttered and floured cake pan measuring 22-24 cm in diameter. Bake in a preheated oven at 180 ° for about 35 minutes (depending on your oven until the surface is browned and after having made the toothpick test which must be dry).

Calories for one serving: 327 (1/8)

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