Coconut cake with rum-pineapple

Name: Coconut cake with rum-pineapple
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 125 g Butter or margarine; 1 pinch Salt; 225 g Sugar; 2 packages Vanillin sugar; 3 Eggs (size M); 200 g Flour; 50 g Coconut flake; 1/2 package Baking Powder; 3 TABLESPOONS Milk; 1 can(s) (446 ml) Pineapple (in slices); 20 g Coconut chips; 3-4 Tbsp Rum; 500 g Low-fat curd; 250 g Mascarpone; 125 g Whipped cream; 7-10 Tbsp Lemon balm and baby pineapple; baking paper; 7-10 Tbsp Wood skewer

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

125 g Butter or margarine
1 pinch Salt
225 g Sugar
2 packages Vanillin sugar
3 Eggs (size M)
200 g Flour
50 g Coconut flake
1/2 package Baking Powder
3 TABLESPOONS Milk
1 can(s) (446 ml) Pineapple (in slices)
20 g Coconut chips
3-4 Tbsp Rum
500 g Low-fat curd
250 g Mascarpone
125 g Whipped cream
7-10 Tbsp Lemon balm and baby pineapple
baking paper
7-10 Tbsp Wood skewer

Directions

1
For the base, beat the fat, salt, 125 g sugar and 1 packet of vanillin sugar with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Mix flour, grated coconut and baking powder and stir in alternately with the milk. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 25 minutes.
2
In the meantime, pour the pineapple into a sieve, drain well, catching the juice. Roast the coconut chips in a pan without fat, remove from the pan and allow to cool. Remove the base from the oven, remove it from the edge of the springform pan with a knife and let it cool down on a grid in the pan. Prick the base several times with a wooden skewer and sprinkle evenly with rum. Mix quark, rest vanilla sugar and sugar as well as mascarpone and 3 tablespoons pineapple juice with the whisks of the hand mixer. Whip the cream until stiff and fold into the quark mascarpone cream in two portions. Put the cream in a cool place. Remove the base from the springform pan, remove the baking paper and place the base on a cake plate. Spread 1/4 of the cream on the cake base. Spread pineapple rings on top and spread the rest of the cream on top. Put the cake in a cool place for about 1 hour.
3
Whip the cream until stiff and fold into the quark mascarpone cream in two portions. Put the cream in a cool place. Remove the base from the springform pan, remove the baking paper and place the base on a cake plate. Spread 1/4 of the cream on the cake base. Spread pineapple rings on top and spread the rest of the cream on top. Put the cake in a cool place for about 1 hour. Then sprinkle with coconut chips and serve decorated as you like with lemon balm and baby pineapple cut into slices. Makes about 16 pieces
4
waiting time approx. 2 hours