FOODIE FRIDAY - SICILIAN PINEAPPLE CAKE

This is an adaptation of the recipe for pear cake that my friend Ortensia was kind enough to let me have at Easter:

Sicilian Pineapple Cake
1 fresh pineapple, the flesh cored and sliced
2 eggs
125 gr sugar
grated rind of 1 lemon
75 gr 00-type flour
75 gr dessicated coconut [you won't taste this; it is used by Sicilian pastry chefs to add texture.]
a pinch of salt
125 gr slightly softened, unsalted butter, cut into small pieces
70 ml milk
an envelope of powdered yeast [we can get vanilla-flavoured yeast powder here; if you can't get this, use easy-blend yeast and add a little vanilla essence.]
powdered cinnamon

Mix everything except the pineapple together well. [I used a hand mixer, first the dough hooks and then the beaters.] Then add the pineapple and mix with a metal spoon. Line a shallow, oblong baking tin or a baking tray with half-inch borders with baking parchment. [Ortensia says you should dampen the baking parchment but I think it works better if you don't.] Pour the mixture into the tin or tray. Spread it out with a palette knife. Sprinkle the top with powdered cinnamon. Bake in an oven pre-heated to 180 C for 45 minutes. You can put the cake on a cooling tray if you are brave but as it is rather fragile I prefer to do as Ortensia does and cut it into squares on the cooking tray. Serve hot or cold, with a dollop of cream or ice cream if you like. This cake should be made on the same day as serving.