Bolo de coco e ananás (bolo di coco ku ananas)

Instructions

1. Preheat the oven to 175 °C. Butter a 22 cm round cake tin.
2. Peel the pineapple, remove the core and cut the flesh into small pieces, then roughly blend them.
3. In a bowl, whisk the eggs with the sugar until frothy.
4. Add the oil, coconut milk, vanilla, then the drained pineapple.
5. Fold in the flour, baking powder, salt and grated coconut with a spatula.
6. Pour into the tin and bake for 40 to 45 minutes, until the top is golden and a skewer comes out clean.
7. Let it cool before turning out, and sprinkle with grated coconut if you like.