Philadelphia cake with pineapple and coconut

Name: Philadelphia cake with pineapple and coconut
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 50 g Coconut flake; 125 g Butter or margarine; 175 g Sugar; 1 package Vanillin sugar; 2 Eggs (size M); 60 ml Milk; 125 g Flour; 1 TEASPOON Baking Powder; 1 jar(s) (850 ml; separation weight: 490 g) Pineapple in slices; 1/2 pack Lemon-flavoured jelly (1 bag); 100 g Double cream cream cheese; 2 TABLESPOONS Lemon juice; 2 (200 g each) Cup of whipped cream; 7-10 Tbsp Mint leaves; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

50 g Coconut flake
125 g Butter or margarine
175 g Sugar
1 package Vanillin sugar
2 Eggs (size M)
60 ml Milk
125 g Flour
1 TEASPOON Baking Powder
1 jar(s) (850 ml; separation weight: 490 g) Pineapple in slices
1/2 pack Lemon-flavoured jelly (1 bag)
100 g Double cream cream cheese
2 TABLESPOONS Lemon juice
2 (200 g each) Cup of whipped cream
7-10 Tbsp Mint leaves
baking paper

Directions

1
Roast the grated coconut in a pan without fat until golden brown, take it out and let it cool down. Cream fat, 75 g sugar and vanilla sugar. Stir in the eggs one after the other. Add 25 g grated coconut and milk. Mix flour and baking powder and stir in. Line the bottom of a springform pan (26 cm Ø) with baking paper.
2
Fill in the dough and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Remove from the tin and let cool down. Drain the pineapple on a sieve and collect the juice. Prick the cake several times with a wooden stick and sprinkle with 3 tablespoons of pineapple juice. Mix the jelly powder with 1/4 litre of pineapple juice in a small pot and let it swell for 5-10 minutes. Heat up while stirring (do not boil) and let it cool down. Cut 2 slices of pineapple into pieces. Place a cake ring around the cake base and spread the pineapple pieces on the base. Mix cream cheese, sugar and lemon juice. Whip the cream until stiff and put it in a cool place. When the jelly starts to gel, first stir in the cream cheese, then the cream.
3
Cut 2 slices of pineapple into pieces. Place a cake ring around the cake base and spread the pineapple pieces on the base. Mix cream cheese, sugar and lemon juice. Whip the cream until stiff and put it in a cool place. When the jelly starts to gel, first stir in the cream cheese, then the cream. Spread the cream on the base and press the remaining pineapple rings into the cream. Refrigerate the cake for 5-6 hours, remove from the tin and sprinkle with the remaining grated coconut. Serve garnished with mint