Lactose-free coconut fruitcake with pineapple. Festive cake, ideal for spring or summer.
Preheat the oven to 180 ° C. Beat the caster sugar with the eggs and salt. Stir in the butter well. Grate the orange zest of the orange.
Sieve the flour. Mix the flour, baking powder, coconut, pineapple and grater through the egg mixture until you have a nice, creamy batter. Spoon the batter into the cake tin and bake in the middle of the oven for about 50 minutes until golden brown and done.
Check with the skewer for doneness. Prick the skewer in the middle of the cake. If this comes out clean, the cake is done.
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