Inverted pineapple coconut cake
easy
75 mins
75 mins
Ingredients
- 1 can(s) (850 ml) Pineapple in
- 7-10 Tbsp Discs
- 150 g Butter or margarine
- 125 g Sugar
- 4 Eggs (size M)
- 200 g Flour
- 100 g Cornstarch
- 3 TSP Baking Powder
- 100 ml Cream of Coconut
- 7-10 Tbsp (sweetened coconut cream made
- 7-10 Tbsp of the can)
- 100 g Pineapple Jam
- 3 TABLESPOONS Coconut flake
- 8 Cocktail cherries with stalk
- 7-10 Tbsp Cape gooseberry and mint leaves
- 7-10 Tbsp Grease
- baking paper
Directions
- 1
Drain the pineapple. Cream fat and 100 grams of sugar. Add the eggs bit by bit and stir the mixture until creamy. Mix flour, starch and baking powder. Alternately stir the coconut cream into the fat egg mixture.
- 2
Stir until a smooth batter is formed. Line the bottom of a springform pan (28 cm Ø) with baking paper. Lightly grease the paper and the edge of the mould. Place pineapple rings on the paper. Spread the dough on top and bake in a preheated oven (electric: 175°C/ gas: level 2) for 40 to 45 minutes.
- 3
Let the cake cool down in the mould. Carefully loosen the rim and turn the cake over onto a cake plate. Remove the paper. Heat the jam and pass through a sieve. Coat the cake edge and surface with the jam.
- 4
Sprinkle the grated coconut to the edge. Roll the remaining sugar in the cocktail cherries and place them on the cake. Decorate with the Cape gooseberry and mint leaves. Makes 16 pieces.
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