Crashed pineapple-coconut cake

Name: Crashed pineapple-coconut cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 can(s) (460 g) Sliced pineapple; 4 Eggs (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp a few squirts of lemon juice; 80 g + 150 g sugar; 125 g Coconut flake; 1⁄4 Tsp + 1⁄2 Package; 7-10 Tbsp Baking Powder; 7-10 Tbsp some + 150 g soft butter; 200 g Flour; 2 TABLESPOONS Cocoa; 100 ml Milk; 4 TABLESPOONS Rum

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1 can(s) (460 g) Sliced pineapple
4 Eggs (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp a few squirts of lemon juice
80 g + 150 g sugar
125 g Coconut flake
1⁄4 Tsp + 1⁄2 Package
7-10 Tbsp Baking Powder
7-10 Tbsp some + 150 g soft butter
200 g Flour
2 TABLESPOONS Cocoa
100 ml Milk
4 TABLESPOONS Rum

Directions

1
Drain the pineapple well. Separate 2 eggs. For the macaroon mixture, beat the egg whites with 1 pinch of salt and lemon juice until very stiff, while pouring in 80 g of sugar. Mix grated coconut and ¼ tsp. baking powder and fold into the beaten egg white.
2
Cold. Grease a springform pan (26 cm Ø). Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer).
3
For the dough, mix 150 g butter, 150 g sugar and 1 pinch of salt with the whisk of the mixer until white-creamy. Stir in the egg yolks and 2 eggs separately. Mix flour, 1⁄2 packet baking powder and cocoa, stir in milk and rum.
4
Place the pineapple on the bottom of the mould. Spread the macaroon mixture on top and then the sponge mixture. Bake in the oven for about 50 minutes.
5
Let the cake cool down a little in the mould, loosen it at the edge of the mould and then turn it over onto a cake plate. Let it cool down.