Ingredients :

• Pineapple (fresh or canned) — If using canned, let it drain thoroughly in a sieve for 10 to 15 minutes. Excess juice is the enemy of a well-risen crumb. If fresh, cut into 1 cm cubes — not too large so they don’t sink to the bottom, nor too small so you can still feel the bite.
• Shredded coconut — Use unsweetened shredded coconut if you can find it. The sweetened supermarket version also works, but it pushes the cake towards being too sugary. 80 g is the right amount: you feel it, you chew it slightly, but it doesn’t take over.
• Melted butter or coconut oil — Butter gives a rich, almost brioche-like crumb. Coconut oil amplifies the tropical side and slightly lightens the mouthfeel. If choosing coconut oil, ensure it’s melted and cooled before adding — if hot, it might cook the eggs in the bowl.
• Baking powder — A full sachet, 10 g, for 200 g of flour. Check that it hasn’t expired — tired leavening results in a flat, compact cake that never truly rises, regardless of technique.