Difficulty: Level 2
Prepare the caramel: Melt 325 g of powdered sugar in 15 cl of water over medium heat until it turns a golden caramel. Immediately pour into a springform pan and chill in the freezer for 15 minutes to harden.
Preheat the oven to thermostat 6 (180°C).
Crack the 3 eggs and separate the yolks from the whites. Whisk the yolks with the sweetened condensed milk, coconut milk, and grated coconut until smooth. Beat the egg whites to stiff peaks and gently fold into the yolk mixture.
Pour the batter into the prepared pan. Place the pan in a larger baking dish filled halfway with simmering water, and bake in a bain-marie at 180°C for 45 minutes.
Check doneness by inserting the tip of a knife—it should come out clean, and the top should remain pale. Cover with aluminum foil if browning too quickly. Remove from oven, cool completely, then unmold and refrigerate for at least 1 hour.
While baking, prepare the pineapple: Remove the top and skin, then slice thinly. Fry the slices in a pan with the remaining powdered sugar until golden and caramelized. Arrange in a rosette pattern on top of the chilled cake.
Decorate with 2-3 coconut shavings for an extra touch.
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