1. Mix oil and sugar powder first, and then, add egg slowly, then add coconut (cooked) and almond powder (cooked). Mix well with low gluten powder and baking powder.
2. Squeeze part 1 into mould and garnish with candied pineapple slices, and then put them in oven. The top temperature is 170 ℃, the bottom temperature is 170 ℃, baked about 30 minutes.