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Flourless pineapple and coconut cake

What to do with fresh pineapple in season? This recipe! It is so delicious! We loved it so much we shared the first batch with everyone so they too could understand how good it was – rugby/netball/swimming coaches, school/daycare teachers, piano and dance teachers – they all tried it and all asked for the recipe and raved about this beautiful cake. It is more like a cake slash slice really.
Another find with my daughter who loves baking with me, we whipped this one up together - from NZ chef Philip Johnson’s E’cco cookbook, and his bistro in Brisbane.

Pictured: Flourless pineapple and coconut cake slice

330g/ 11 ½ ounces fresh pineapple – about ½ a small pineapple
2 – 3 tbsp caster/superfine sugar
250g/ 9 ounces unsalted butter, softened
250g/ 9 ounces caster/superfine sugar
6 eggs, separate 4 of them
200g/ 7 ounces ground almonds/almond meal
150g/ 5 ½ ounces desiccated coconut
1 tbsp baking powder, sifted

Preheat oven 200°C /400°F/Gas 4.
Grease and line a shallow 25cm x 30cm/10 x 12 inch cake tin.
Remove the peel and core of the fresh pineapple, and finely dice or crush then strain and stand through a sieve for a few minutes. In a non – stick fry pan, add the pineapple with the few tbsp of sugar and cook on low heat a few minutes to soften and caramelise a little.
Pictured: Caramelising the pineapple with the caster sugar
Combine the ground almonds, coconut and baking powder in a bowl ready for later.
In a large mixing bowl, cream the butter and sugar. Add the two whole eggs and mix well. Then add the 4 remaining yolks, one at a time, mixing well after each. Alternating between each, add the almond mix, then the pineapple to the butter mixture.
Whisk the 4 egg whites to soft peaks, then gently fold a little into the cake batter, then add the rest and fold until just mixed.
Pour into the prepared cake tin. Bake for 10 minutes at the set temperature, then turn down the heat to 160°C/315°F/Gas 2- 3 and bake a further 25 – 30 minutes, or until the cake pulls away from the sides a little. Let cool on a rack in the tin for a few minutes, then turn out onto the rack to cool completely if not serving straight away and store in an airtight container. 
The cake is best served warm or room temperature.
It is delicious on its own as a slice/cake, or you can serve the little squares as a decadent dessert with half whipped cream and sour cream folded together, some extra fresh pineapple and a sprinkle of fresh or dried mint.

Serves 10 – 20 depending on slices

Pictured: Flourless pineapple and coconut cake