Exotic coconut sheet cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Drill the coconut at the three eyes. Drain the coconut milk and use it for other purposes. Roast the coconut in a preheated oven (electric cooker: 150 °C / gas: stage 1) for approx. 15 minutes. Then beat into pieces with a hammer. Remove the coconut flesh with the inner skin from the shell and finely grate half. Drain the pineapple and collect the juice.

2. 2

   Cream fat, sugar and vanilla sugar. Add 4 eggs bit by bit and stir the mixture until creamy. Mix flour, starch and baking powder and stir into the egg-fat mixture. Cut pineapple rings into different sized slices. Fold 2/3 of the pineapple pieces and the grated coconut into the batter and spread the batter on the greased fat pan of the oven. Mix the remaining eggs, sour cream, coconut cream and lemon juice. Pour the sour cream on the sponge mixture and bake the cake in the preheated oven (electric range: 175°C/ gas: level 2) for 40-45 minutes. Let the cake cool down. Slice or cut the remaining coconut half into fine strips. Spread the remaining pineapple slices and the coconut strips on the cake. Heat the jam, pass through a sieve and mix with 4 tablespoons of the pineapple juice. Cover the cake topping with the icing and let it dry.

3. 3

   Let the cake cool down. Slice or cut the remaining coconut half into fine strips. Spread the remaining pineapple slices and the coconut strips on the cake. Heat the jam, pass through a sieve and mix with 4 tablespoons of the pineapple juice. Cover the cake topping with the icing and let it dry. Remove the Cape gooseberries from the shells. Serve the cake decorated with the mint leaves and berries. Results in approx. 25 pieces