Pineapple and coconut cake

Name: Pineapple and coconut cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 30
Ingredients: 2 can(s) (à 850 ml) Pineapple (sliced); 375 g Flour; 300 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 125 g Coconut flake; 7-10 Tbsp grated peel of 1 lime; 250 g Butter or margarine; 250 g Schmand; 5 Eggs (size M); 1 package Sauce powder "Vanilla flavor; 7-10 Tbsp Fat and flour; 7-10 Tbsp Lemon balm, lime slices and coconut chips

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 30

2 can(s) (à 850 ml) Pineapple (sliced)
375 g Flour
300 g Sugar
2 packages Vanillin sugar
1 pinch Salt
125 g Coconut flake
7-10 Tbsp grated peel of 1 lime
250 g Butter or margarine
250 g Schmand
5 Eggs (size M)
1 package Sauce powder "Vanilla flavor
7-10 Tbsp Fat and flour
7-10 Tbsp Lemon balm, lime slices and coconut chips

Directions

1
Drain the pineapple well in a sieve. Put flour, 225 g sugar, 1 packet of vanilla sugar, salt, 75 g grated coconut, lime zest and fat in a mixing bowl. Mix with the dough hooks of the hand mixer. Then work into crumbles again with your hands. Spread the crumbles evenly on a well-greased, flour-spread fat pan of the oven (32x37 cm). Press firmly with your hands on the base. Sprinkle with 25 g grated coconut.
2
Mix sour cream, eggs, remaining sugar, remaining vanilla sugar and sauce powder with the whisks of the hand mixer. Pour on the dough and spread the pineapple rings on top. Sprinkle with remaining grated coconut. Bake in the preheated oven (electric oven:175 ° C/ gas: level 2) for approx. 45 minutes on the bottom shelf. Then remove from the oven and let it cool down on a grid. Cut into approx. 30 pieces and serve decorated with lemon balm, slices of lime and coconut chips