Pineapple Cake with Coconut Streusel

Preheat the oven to 175°C (fan) and grease a 26 cm springform pan.

Place the pineapple slices in a sieve and let them drain well, collecting the juice.

For the streusel, place the soft butter, 75 g flour, 50 g sugar and coconut flakes in a bowl and use the dough hooks to form crumbs.

In a second bowl, beat the sugar, vanilla sugar, egg, neutral oil and pineapple juice until frothy.

Mix the flour with the baking powder and briefly fold into the egg mixture — stir only until no dry flour remains.

Pour the batter into the prepared springform pan and smooth the top.

Arrange the drained pineapple slices on the batter and evenly sprinkle the coconut streusel on top.

Bake the cake in the preheated oven for about 60 minutes.

Remove the cake from the oven, let it cool briefly in the pan, then transfer to a wire rack and cool completely.