Juicy pineapple cake

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 7-10 Tbsp Fat and semolina
  • 125 g soft butter/margarine
  • 120 g + 60 g diabetic sweetness
  • 7-10 Tbsp a few drops of lemon aroma
  • 2 eggs , 240 g flour, (Gr. M)
  • 1 go. Tsp baking powder
  • 7 tablespoons (50 g) Coconut flake
  • 10 tablespoons (100 g) unsweetened coconut milk

Directions

  1. 1

    Grease a box form (approx. 25 cm long, at least 1 1/2 l capacity) and sprinkle with semolina. Drain pineapple, cut smaller

  2. 2

    Fat, 120 g sweetness and aroma creamy stir. Stir in eggs one at a time. Mix flour, baking powder and 5 tbsp. grated coconut. Alternately stir in 6 tbsp. coconut milk. Fold in pineapple

  3. 3

    Fill the dough into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 45 minutes. Cool slightly in the mould, then turn out and let cool down

  4. 4

    Stir 60 g sweet and remaining coconut milk until smooth. Spread the cake with it. Sprinkle 2 tbsp. grated coconut over the cake. Leave to dry

  5. 5

    Unsweetened coconut milk is available in the supermarket at the internat. Specialities and in the Asia Shop. 100 g provide approx. 1/2 BE. Freeze the leftovers, e.g. in the ice cube container. Great for soups

  6. 6

    Well packed, the cake stays juicy for 2-3 days. Or wrap in aluminium foil in portions and freeze

Nutrition Facts

KCAL
230 kcal
CARBS
29 g
FATS
11 g
PROTEINS
3 g

Categories & Tags

Cakes & PastriesexoticCakeCake