Coconut espresso marble cake

Name: Coconut espresso marble cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g candied pineapple; 250 g Butter; 250 g Sugar; 1 pinch Salt; 4 Eggs (size M); 375 g Flour; 1 package Baking Powder; 125 ml unsweetened coconut milk; 2 TABLESPOONS Coconut flake; 2 TABLESPOONS Cocoa powder; 5 TABLESPOONS cold coffee; 7-10 Tbsp Coconut slicer and candied pineapple; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g candied pineapple
250 g Butter
250 g Sugar
1 pinch Salt
4 Eggs (size M)
375 g Flour
1 package Baking Powder
125 ml unsweetened coconut milk
2 TABLESPOONS Coconut flake
2 TABLESPOONS Cocoa powder
5 TABLESPOONS cold coffee
7-10 Tbsp Coconut slicer and candied pineapple
7-10 Tbsp Fat and breadcrumbs

Directions

1
Finely chop the candied pineapple. Beat butter, sugar and salt until creamy. Stir in the eggs one by one. Mix flour and baking powder. Alternately stir in with the coconut milk. Mix 2/3 dough and candied pineapple. Mix 1/3 dough, grated coconut, cocoa and coffee.
2
Pour the dark and light dough alternately into a greased, breadcrumbed box form (30 cm long; 2 litres capacity). Pull through with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Take out, let cool down a little. Remove from the mould and let cool completely. Serve decorated with coconut slicer and candied pineapple