Difficulty:[usr 2]
Prepare the caramel:melt 325 g of powdered sugar in 15 cl of water until you obtain a golden caramel. immediately pour it into a springform pan and let it harden for 15 minutes in the freezer.
Preheat the oven to th. 6 (180°C).
Crack the eggs, separate the yolks from the whites. mix the yolks with the sweetened condensed milk, coconut milk and grated coconut. Beat the egg whites stiff and gently fold them into the mixture. Pour it into the mold, place it in a baking dish half filled with simmering water and bake in a bain-marie at th. 6. (180°C) for 45 minutes.
Watch the cooking by inserting the tip of a knife:it should come out dry, and the top of the cake should not be colored. If necessary, cover it with aluminum foil. Take it out and let it cool before unmolding it. Put it in the fridge for at least 1 hour.
While the cake is cooking, prepare the pineapple, remove the plume and the bark, then cut it into thin slices. Fry them in a pan with the remaining powdered sugar until golden and caramelized, then arrange them in a rosette on top of the cake.
You can add 2-3 coconut shavings for decoration.
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