Summary

Ingredients

• 250 g flour (whole wheat)
• 200 g almond (s), round
• 150 g cane suar
• 2 teaspoons baking soda
• 4 egg (s)
• 125 ml oil
• 250 ml coconut milk
• 1 can pineapple, chopped (340 g drained weight)
• 2 tablespoon rum
• 1 pinch (s) salt

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Instructions

1. Drain the pineapple pieces well in a colander.
2. Separate the eggs. Mix flour with baking powder. Beat egg whites with a pinch of salt until stiff.
3. Mix the egg yolks, sugar, coconut milk, oil and rum well. Stir in the almonds, then fold in the pineapple pieces. Carefully fold in the flour alternately with the egg whites. Pour into a well-greased wreath form (24 cm) or ring cake tin.
4. Bake in the preheated oven at 180 ° C for about 45 minutes.