Grease a box form (approx. 25 cm long, at least 1 1/2 l capacity) and sprinkle with semolina. Drain pineapple, cut smaller
Fat, 120 g sweetness and aroma creamy stir. Stir in eggs one at a time. Mix flour, baking powder and 5 tbsp. grated coconut. Alternately stir in 6 tbsp. coconut milk. Fold in pineapple
Fill the dough into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 45 minutes. Cool slightly in the mould, then turn out and let cool down
Stir 60 g sweet and remaining coconut milk until smooth. Spread the cake with it. Sprinkle 2 tbsp. grated coconut over the cake. Leave to dry
Unsweetened coconut milk is available in the supermarket at the internat. Specialities and in the Asia Shop. 100 g provide approx. 1/2 BE. Freeze the leftovers, e.g. in the ice cube container. Great for soups
Well packed, the cake stays juicy for 2-3 days. Or wrap in aluminium foil in portions and freeze