- flour - 2 Cups
- soda - 3/4 Glass
- salt - 0.5 teaspoons
- butter - 8 items. spoons
- brown sugar - 0,25 Cups
- dark rum - 1 st. a spoon
- eggs - 2 pieces (room temperature)
- coconut cream - 1 glass
- fresh pineapple slices - 0.5 cups
- rum - 1-2 Art. spoons (impregnation if desired)
- pineapple juice - 2 items. spoons (impregnation if desired)
- powdered sugar - 1 Glass (on glaze)
- salt - 1 pinch (on the glaze)
- pineapple juice - 1,5 - 3 Art. spoons (on the glaze)
1. Cut fresh pineapple into slices. Preheat the oven to 175 degrees. Lubricate the round cake pan with oil and lined with a vigil of parchment paper, then oil the parchment. 2. Mix the flour, baking powder, soda and salt in a bowl. In a large bowl, whip butter and brown sugar with a mixer at medium speed. Add eggs, one at a time, and rum. Add the coconut cream and mix. Add the flour mixture in two sets and stir until homogeneous. Using a rubber spatula, stir the dough with pieces of pineapple. Pour the dough into prepared form and smooth it. 3. Bake until golden brown, from 35 to 40 minutes. Let it cool down in the form of 10 minutes, then remove it on the rack and remove the parchment. For additional flavor, while the cake is still hot, you can lubricate with rum or pineapple juice. Allow the cake to cool completely at room temperature or in the refrigerator if you do not have time to wait. 4. After full cooling, place the powdered sugar and salt in a bowl, mix with 1 1/2 tablespoons pineapple juice and beat until a thick glaze is consistency. Add extra pineapple juice (about a teaspoon or more) if the glaze seems too thick. Fill the frosted pie with glaze. Immediately serve or put in the refrigerator for 20 minutes, so that the glaze is slightly thickened.
Servings: 8-10