Pineapple Pie with Coconut Crust

For the pineapple cake, preheat the oven to 180 degrees. Beat the vanilla sugar, light butter, sugar, eggs and yolks until creamy.

Mix flour, cornstarch and baking powder and stir into the cream with the milk and rum.

Spread a tray with parchment paper and spread the batter evenly on it.

Drain the pineapple rings well in a sieve. Stir the egg whites and sugar until the mixture is white and shows peaks when you pull out the whisk.

Then fold in the egg, lime juice, lime zest and shredded coconut.

Spread the pineapple rings evenly on the batter, pour the coconut mixture on top and smooth it out. Bake in the heated oven on the middle shelf for about 40 minutes.

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