Pineapple and coconut cake
easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp Grease
- 250 g soft butter
- 200 g Sugar
- 5 Pckch. Vanillin sugar, salt
- 7 Eggs (Gr. M)
- 500 g Flour, 1 pckch. Baking Powder
- 100 ml Milk
- 200 g Coconut flake
- 150 ml Pineapple juice +
- 3-4 Pineapple rings (canned)
- 150 ml Coconut liqueur
- 4 (200 g each) Cup of whipped cream
- 3-4 Tbsp Icing sugar
- 24 Cocktail cherries (from the glass)
- 7-10 Tbsp Coconut chips (is there
- 7-10 Tbsp in a health food shop) or rasp
- 7-10 Tbsp and balm
Directions
- 1
Grease the fat pan (approx. 32 x 39 cm). Cream fat, sugar, 1 packet of vanilla sugar and 1 pinch of salt. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk in portions. Stir in grated coconut briefly
- 2
Spread on the fat pan. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 20 minutes
- 3
Mix pineapple juice and liqueur. Remove the cake. Immediately prick several times with a fork and soak them with the liqueur mixture. Let the cake cool down
- 4
Cut pineapple rings into about 24 pieces. Whip the cream in 2 portions until stiff, allowing 2 packets of vanillin sugar to trickle in each. Spread on the cake. If necessary, draw diamonds through the cream with a knife. Dust the cake with icing sugar and cut into approx. 24 pieces. Decorate the pieces with cocktail cherries, pineapple pieces and possibly with coconut chips and lemon balm
Nutrition Facts
400 kcal
30 g
27 g
6 g
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