Gâteau Molleux à l'Ananas et à la Noix de Coco (Soft Cake with Pineapple and Coconut)

Ingredients:

• 10 1/2 ounces fresh pineapple pieces with reserved juice
• 1/2 cup grated coconut
• 1 1/2 cups all-purpose flour
• 2/3 cup caster sugar
• 3 eggs, beaten
• 1/2 cup butter
• 1 tsp baking powder
• pinch of salt

Directions:

1. Preheat oven to 400 degrees, then grease and flour a spring-form cake pan and set aside.
2. Melt the butter and add to a large bowl with the coconut. Add the sugar and eggs.
3. In another bowl, sift the flour together with the baking powder and salt. Add to the first bowl and mix well.
4. Fold in the pineapple and reserved juice.
5. Transfer the batter to the prepared cake pan and bake for 20 minutes or until a toothpick inserted into the center comes out clean. The cake should be turning a golden-brown color on top.
6. Remove from the oven and let cool for 10 minutes before releasing the pan. Serve.