- flour - 2 1/4 Cups
- egg - 1 piece
- egg whites - 5 pieces
- crushed pineapple with juice - 1 glass
- dark rum - 1 st. a spoon
- sugar - 1 glass
- baking powder - 1 st. a spoon
- Salt - 3/4 Teaspoons
- softened butter - 12 Art. spoons
- sweetened coconut shaving - 1/4 st. spoons
- softened butter - 6 st. spoons (glaze)
- sugar powder - 5 cups (glaze)
- pineapple juice - 3 st. spoons (glaze)
- pineapple extract - 1 teaspoon (glaze)
- dried candied pineapple - 1/4 Glass (glaze)
- sweetened coconut shaving - 2 glasses (decoration)
- dried candied pieces of pineapple - 16-18 Pieces (decoration)
1. Preheat the oven to 160 degrees. Mold the form with paper inserts. Beat the egg and egg whites together in a bowl. Add the crushed pineapple and rum, whip. In a large bowl, mix the flour, sugar, baking powder and salt. Add chopped butter and whisk until the mixture looks like wet sand. Gradually add 1 cup of egg mixture to the flour and beat it at low speed. Increase the speed to medium and whip until smooth. Reduce the speed and slowly add the remaining egg mixture. Beat the mixer at medium speed for another 30 seconds. 2. Fill each paper liner with 3 tablespoons of dough. Bake for 13-15 minutes, until light golden in color. Allow to cool completely. To make the icing, in a large bowl, whip butter and 1 cup of powdered sugar together. Add another glass of sugar powder and whip, then add the pineapple extract and mix well. Add another glass of powdered sugar and whip, add about half of the pineapple juice. Beat well and add another glass of powder. Beat, then add the remaining pineapple juice and powdered sugar. Whisk until smooth. Finally, add chopped pineapple and mix. 3. Decorate the capkake with glaze, coconut shavings and pieces of dried pineapple.
Servings: 6-8