Inverted pineapple cake with coconut

Preheat the oven to 160 ° C. Roast the coconut in a dry frying pan until golden brown. Allow the coconut to cool on a plate.

Cut the pineapple into slices of 1 1/2 cm thick. Cut away the peel with hard crowns. Halve the slices and also cut away the hard inner part.

Sprinkle 50 g of sugar over the bottom of the thickly greased form. Place the slices of pineapple close together like a flower in the form. Cut the remaining slices into pieces and place them along the outer edge.

In a bowl, beat the butter with a pinch of salt and the rest of the sugar with the hand mixer to a creamy mass. Add the eggs and beat until the mass becomes creamy again. Then beat the pineapple jam, coconut and flour successively through the batter.

Spread the batter over the pineapple and smooth the top. Slide the mold into a ridge in the middle of the oven and bake the cake in about 45 minutes until golden brown and done.

Place a flat dish directly on top of the oven and turn the cake on the dish. Allow the cake to cool.