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- Preheat the Oven:
- Preheat your oven to 180°C (350°F). Grease and line a small round or square cake tin (about 8-9 inches in diameter) with parchment paper to prevent sticking.
- Prepare the Wet Ingredients:
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- In a large mixing bowl, crack the two eggs and whisk them with a pinch of salt until they become slightly frothy.
- Add the sugar and vanilla sugar, whisking until the mixture becomes light and creamy. This helps to incorporate air into the batter, making the cake fluffier.
- Gradually add the melted butter into the mixture, whisking until well combined.
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- Preheat the Oven:
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- Add Dry Ingredients:
- In a separate bowl, combine the flour, baking powder, and desiccated coconut. Stir them together to distribute the baking powder evenly.
- Slowly fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
- Add Dry Ingredients:
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- Prepare the Pineapple:
- Drain the pineapple slices, ensuring they are not too wet. You can lightly pat them with a paper towel to remove any excess syrup. Set aside a few slices to top the cake.
- Assemble the Cake:
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- Pour the batter into the prepared cake tin, spreading it out evenly with a spatula.
- Arrange the pineapple slices on top of the batter in a decorative pattern. You can place them in a circular formation for a round cake or in neat rows for a square cake.
- Optional: Sprinkle a little extra desiccated coconut over the top of the cake for added texture and flavor.
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- Prepare the Pineapple:
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- Bake the Cake:
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- Bake the Cake:
