Carrot Cake with Pineapple

1. Take a deep plastic bowl and crack the eggs into it one by one. Add the caster sugar. Sift the flour and knead it together with the baking soda and nutmeg. Chop the pineapple rings finely and, together with the grated carrots and coconut flakes, mix in a small bowl.
2. Beat the eggs together with the sugar with a mixer until pale. Add the flour to the beaten eggs spoon by spoon, stirring the batter gently with a wooden spatula. Separately, in smaller amounts, add the oil, fresh milk and pineapple juice. Stir constantly with the wooden spatula.
3. Once the batter is ready, turn on the oven to 300 degrees. Add the grated carrots, pineapple and coconut flakes to the stirred batter. Mix well again with the wooden spatula.
4. Grease the bottom and sides of the tray with butter. Pour the batter carefully into the tray and put it to bake. Switch the oven to bottom heat only. Once the cake has risen enough (3–4 cm), switch to top heat. When it turns golden on top, check with a toothpick whether it is well baked (no sticky dough should remain on the toothpick).
5. Once the dessert has cooled, take the sour cream and beat it with icing sugar. Add 1 vanilla. Spread the cream over the baked cake, smoothing it well with a spoon. Sprinkle crushed hazelnuts on top. Leave in a cool place to rest overnight. Cut into pastries.

Use a tray 30 cm × 10 cm.