Erla Steinunn's recipe collection

200 g canned pineapple slices

Drain the juice from the pineapple and set it aside; it will be used later in the recipe. Blend the pineapple rings in a food processor until smooth.

For the Doughnuts:

120 g flour

70 g sugar

1/2 tsp baking soda

1/2 tsp salt

1/4 cup vegetable oil (55 g)

1/4 cup buttermilk (60 g)

1/2 tsp rum extract

1 small egg

1/2 tsp vinegar

45 g pineapple puree

For the Topping:

1/2 cup powdered sugar

1 tbsp pineapple juice

Coconut flakes

Instructions:

Preheat the oven to 190°C.

In a bowl, mix together the dry ingredients.

In another bowl, combine all the wet ingredients and then add the dry ingredients. Mix until just combined, but be careful not to overmix.

Fill the doughnut pan about 3/4 full. Bake for 10-12 minutes and let cool in the pan for 5 minutes.

Allow to cool completely on a wire rack before decorating.

For the Topping:

Mix together the powdered sugar and pineapple juice.

Drizzle over the cooled doughnuts and sprinkle coconut flakes on top.

Let sit for 10 minutes to set before serving.