Exotic lemon-pineapple cake

Name: Exotic lemon-pineapple cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 500 g Pineapple (1/2 pineapple) or 8 slices of canned pineapple; 200 g soft butter; 200 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 1 pinch Salt; 4 Eggs (size M); 375 g Flour; 1 package Baking Powder; 100 ml Coconut milk; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

500 g Pineapple (1/2 pineapple) or 8 slices of canned pineapple
200 g soft butter
200 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated peel and juice of 1 untreated lemon
1 pinch Salt
4 Eggs (size M)
375 g Flour
1 package Baking Powder
100 ml Coconut milk
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Peel the pineapple and cut it into about 8 slices. Remove stalk. Beat butter, sugar, vanilla sugar, lemon peel and salt with the whisk of the hand mixer until creamy. Stir in the eggs one after the other. Mix flour and baking powder, add in portions and stir in. While stirring constantly, let coconut milk and lemon juice soak in. Pour the dough into a greased, flour-spread box form (approx. 2 litres capacity, 30 cm long). Insert pineapple slices at an angle
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. If necessary, cover the cake with aluminium foil after 30-40 minutes of baking time. Remove, place on a cake rack and let it cool down for about 30 minutes. Carefully turn out of the tin and let it cool down on the grid. Dust with icing sugar
3
waiting time approx. 1 1/2 hours