Caribbean Cake

Name: Caribbean Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 can(s) (580 ml) Pineapple in pieces; 50 g Coconut flake; 250 g Butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 375 g Flour; 1 package Baking Powder; 5 TABLESPOONS Milk; 175 g Icing sugar; 30 g roasted coconut chips; 7-10 Tbsp Fat and flour

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 can(s) (580 ml) Pineapple in pieces
50 g Coconut flake
250 g Butter or margarine
250 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
375 g Flour
1 package Baking Powder
5 TABLESPOONS Milk
175 g Icing sugar
30 g roasted coconut chips
7-10 Tbsp Fat and flour

Directions

1
Drain the pineapple and collect the juice. Lightly roast the grated coconut in a pan without fat, remove. Cut pineapple pieces smaller. Cream fat, sugar and vanilla sugar. Stir in eggs one after the other.
2
Mix flour and baking powder and stir in alternately with the milk and 5 tablespoons of pineapple juice. Stir in grated coconut and pineapple pieces. Grease a box mould (25 cm long) and dust out the flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes (test with sticks!). Take out and let cool in the tin for about 10 minutes. Turn out onto a cake rack and let it cool down. Stir icing sugar and 1 1/2-2 tablespoons pineapple juice until smooth. Put icing sugar icing on the cake and let it rise a little.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes (test with sticks!). Take out and let cool in the tin for about 10 minutes. Turn out onto a cake rack and let it cool down. Stir icing sugar and 1 1/2-2 tablespoons pineapple juice until smooth. Put icing sugar icing on the cake and let it rise a little. Spread the coconut chips on the icing and allow to set
4
3 hours waiting time