Piña Cola-Donuts

Preheat oven to 350F/180C.
Place your Donut Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
Once your oven is preheated, place 1/2 a tablespoon of butter with 1 tablespoon of sugar in each well. Bake for 10 minutes. Then, carefully place one slice of pineapple and return it to the oven for another 10 minutes (Do not throw away the syrup we will need it at the end of the recipe). Set aside.
Then, place butter in a small sauce pan and heat on low until melted. Set aside.
Separate the egg yolks from your eggs whites with the egg separator into two mixing bowls.
In the first mixing bowl, whip the egg whites with the salt until stiff peaks. Set aside.
In the bowl of your stand mixer beat the egg yolks with the sugar for about 10 min (Medium speed), until light and fluffy.
Add the melted butter, coconut milk, coconut Rum and vanilla paste. Mix with your hand whisk.
Then, whisk in the flour and baking powder.
Using a spatula carefully fold the egg whites into your preparation.
Fill your Pastry Bag with the batter and carefully pipe it onto each well of the Flexipat®.
Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 23min)
Once your Piña Cola-Donuts are out of the oven, let them cool down for about 5min before unmolding. Then, flip it and pour the pineapple syrup on top (OPTIONAL: Sprinkle with coconut flakes). Serve and Enjoy! Bon Appétit!