Coconut and pineapple cake

Name: Coconut and pineapple cake
Cook time: 3 h
Total time: 3 h
Yield: 16
Ingredients: 125 g frozen cherries; 2 large baby pineapple; 300 g Butter or margarine; 7-10 Tbsp Salt; 425 g Sugar; 6 Eggs (size M); 400 g Flour; 100 g Coconut flake; 1 package Baking Powder; 50 ml Milk; 3 TABLESPOONS Coconut liqueur; 1 Lime; 200 g Whipped cream; 500 g Double cream cream cheese; 250 g Low-fat curd; 7-10 Tbsp Oil; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 16

125 g frozen cherries
2 large baby pineapple
300 g Butter or margarine
7-10 Tbsp Salt
425 g Sugar
6 Eggs (size M)
400 g Flour
100 g Coconut flake
1 package Baking Powder
50 ml Milk
3 TABLESPOONS Coconut liqueur
1 Lime
200 g Whipped cream
500 g Double cream cream cheese
250 g Low-fat curd
7-10 Tbsp Oil
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Let the cherries thaw in a sieve. For the decoration clean the pineapple, peel it and cut 12 very thin slices (approx. 2 mm) crosswise. Cut the rest of the pineapple into small cubes. Roughly chop the cherries and dab them dry with kitchen paper.
2
Cream fat, salt and 300 g sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, coconut flakes and baking powder and stir in alternately with milk and liqueur. Fold the cherries into the dough and put them into a greased springform pan (24 cm Ø) sprinkled with flour.
3
Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 1-1 1/4 hours (stick test). If the surface becomes too dark, cover with aluminium foil.
4
Remove the cake from the oven, remove from the edge and let it cool down on a cake rack.
5
Place pineapple slices in 12 oil-greased hollows of a mini muffin tray so that they curve down slightly. Bake in the preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: see manufacturer) for 1-1 1/4 hours.
6
Remove the pineapple slices from the oven, allow to cool slightly and carefully remove from the mould.
7
Halve the lime, squeeze the juice. Whip cream until stiff. Whip cream cheese, 2 tablespoons lime juice, quark and 125 g sugar. Fold in cream. Cut the cake twice horizontally. Place a cake ring around the lower cake base.
8
Spread approx. 1/4 of the cream on the base, then place the middle base on top. Spread another 1/4 of the cream on top and finish with the cake lid. Chill the cake for about 1 hour. Put the rest of the cream in a cool place.
9
Remove the cake from the cake ring and spread the rest of the cream all around. Refrigerate the cake for another 2 hours. Decorate the cake with the pineapple slices before serving.