Coconut and pineapple cake
easy
45 mins
45 mins
Ingredients
- 250 g Butter
- 5 sachets Vanillin sugar
- 200 g Sugar
- 1 pinch Salt
- 7 Eggs (size M)
- 500 g Flour
- 1 package Baking Powder
- 200 g Coconut flake
- 100 ml Milk
- 150 ml Pineapple juice
- 150 ml Coconut liqueur (e.g. Batida de Coco)
- 3 Pineapple rings (canned)
- 4 (250 g each) Cup of whipped cream
- 3-4 Tbsp Icing sugar
- 24 Cocktail cherries (from the glass)
- 7-10 Tbsp Coco chips and lemon balm
Directions
- 1
Beat the fat, sugar, 1 packet of vanilla sugar and salt with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk in portions. Stir in grated coconut. Pour the dough onto a well greased fat pan (32 x 39 cm) and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 18-20 minutes.
- 2
Mix pineapple juice and liqueur. Remove the cake from the oven. Place on a grid. Prick several times with a fork and soak with the liqueur mixture. Let the cake cool down. Cut pineapple rings into about 24 pieces. Whip the cream in two portions until stiff, pour in 2 packets of vanilla sugar each. Spread the cream evenly on the cake. If necessary, use a knife to draw diamonds through the cream. Dust the cake with icing sugar. Cut into about 24 pieces.
- 3
Cut pineapple rings into about 24 pieces. Whip the cream in two portions until stiff, pour in 2 packets of vanilla sugar each. Spread the cream evenly on the cake. If necessary, use a knife to draw diamonds through the cream. Dust the cake with icing sugar. Cut into about 24 pieces. Decorate with cocktail cherries, pineapple pieces and, if desired, with coconut chips and lemon balm. Makes about 24 pieces
Nutrition Facts
430 kcal
32 g
30 g
6 g
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