pineapple upside-down cake and coconut

ingredient :

A pot of yoghurt or coconut
1 jar of flour + cornflour ½
1 pot and a half of grated coconut
2 jars of vanilla sugar house
4 eggs (whites and yolks separated )
½ pot of oil
½ package baking powder
A pinch of salt




Preparation :

A fresh pineapple , peeled , thinly sliced ​​on a mandolin
Brown sugar 3 tablespoons
A little butter
Two tablespoons of amber rum
In the mold or pan type ( Tefal , Ingénio that goes very well for this kind of caramel cake )
Put the butter and brown sugar , add the thinly sliced ​​pineapple, caramelize on both sides . Add the rum .

Preheat oven to 180 °
Beat the egg yolks and sugar, when the eggs were well bleached, add the yogurt, half a pot of oil , then the flour , cornstarch and coconut and levure.Batte the egg whites with a pinch of salt, add gently to the first préparation.Recouvrir caramelized pineapple and bake for about 30 minutes at 180 ° .

Remove from oven , wait 10 minutes and unmold.