Pineapple and coconut cake

Name: Pineapple and coconut cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 1 can(s) (446 ml, extract weight 260 g) Sliced pineapple; 125 g Butter or margarine; 100 g Sugar; 2 Eggs (size M); 250 g Flour; 1/2 package Baking Powder; 7-10 Tbsp grated rind of 1 untreated lemon; 5 tablespoons (50 g) Coconut flake; 50 ml Coconut liqueur; 7-10 Tbsp Fat and semolina; 100 g Icing sugar; 2-3 TABLESPOONS Coconut liqueur; 2 tablespoons (20 g) Coconut flake; 7-10 Tbsp Pineapple pieces, cocktail cherries and lemon balm

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

1 can(s) (446 ml, extract weight 260 g) Sliced pineapple
125 g Butter or margarine
100 g Sugar
2 Eggs (size M)
250 g Flour
1/2 package Baking Powder
7-10 Tbsp grated rind of 1 untreated lemon
5 tablespoons (50 g) Coconut flake
50 ml Coconut liqueur
7-10 Tbsp Fat and semolina
100 g Icing sugar
2-3 TABLESPOONS Coconut liqueur
2 tablespoons (20 g) Coconut flake
7-10 Tbsp Pineapple pieces, cocktail cherries and lemon balm

Directions

1
Drain the pineapple on a sieve and cut into small pieces. Cream fat and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir into the fat-egg mixture. Add lemon zest, grated coconut and liqueur. Finally, fold in pineapple pieces, except for a few for decoration. Pour the dough into a greased and semolina-spread box form (26 cm long, 1 1/2 litre capacity) and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 55-65 minutes. Allow to cool slightly in the tin, turn out onto a cake rack and allow to cool completely. For the icing, stir icing sugar and liqueur until smooth. Spread the cake with it and sprinkle the grated coconut over it. Decorate with pineapple pieces and, if desired, cocktail cherries and lemon balm. Makes approx. 16 pieces
2
Glass: Kosta Boda
3
Pap.serv.: Paperproducts
4
Cake plate: Zell ceramics