Pina colada cake

Ingredients

Directions

1. 1

   Drain the pineapple slices in a sieve, collecting the juice. Cut 8 pineapple slices into small pieces. Use the remaining slices for other purposes. Cream fat, vanilla sugar, salt and sugar with the whisk of the hand mixer. Stir in the eggs one by one.

2. 2

   Mix coconut milk, liqueur and rum. Mix flour and baking powder and stir alternately with coconut mix into the fat-sugar mixture. Fold pineapple pieces into the dough. Grease a box form (30 cm long, 2 3/4 litres capacity) and dust with flour. Pour the dough into the tin and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1-1 1/4 hours (stick test). Cover the cake with aluminium foil if it gets too dark. Remove the cake from the oven, let it cool down for about 15 minutes and then turn it out of the tin. Let it cool down on a cake rack. Mix icing sugar and 2-3 tbsp. pineapple juice (tinned) to a thick glaze.

3. 3

   Cover the cake with aluminium foil if it gets too dark. Remove the cake from the oven, let it cool down for about 15 minutes and then turn it out of the tin. Let it cool down on a cake rack. Mix icing sugar and 2-3 tbsp. pineapple juice (tinned) to a thick glaze. Pour the icing over the cake and decorate with coconut chips. Let the cake dry for at least 30 minutes

4. 4

   waiting time approx. 2 hours