BUNDT CAKE WITH PINEAPPLE JUICE, CHOCOLATE AND COCONUT
Blend in a bowl all liquid ingredients. In another bowl blend solid ingredients.
Add liquid ingredients to solid ones and whisk.
Pour the mixture in the greased and floured cake mould, spread some hazelnut on the surface and bake in preheated oven to 180°C for 40 minutes or so.
Let it cool completely before removing from the mould. Wait...
Mix melted butter with egg and sugar. Add coconut flour and mix everything. Form 10 balls with a spoon and put them on a pan with oven paper. Put in the oven for 15-20 minutes until treats are golden. Let them cool before you serve it.
Wash and blend strawberries, then pass them with a strainer. Beat mascarpone cheese with 50g of sugar and add coconut flour and strawberries mix. Whip cream with the remaining sugar. Add cream to mascarpone, strawberries and coconut mix and mix from the top to the down. Distribute mousse in cups and put them in the fridge until you serve them.