Pineapple and coconut cake

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
4 1
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 12
  • 50 g Coconut flake
  • 3 Eggs (size M)
  • 200 g Sugar
  • 100 g Flour
  • 1 TEASPOON Baking Powder
  • 1 package (6 g) grated lemon peel
  • 11 sheets Gelatine
  • 275 ml Pineapple juice
  • 100 ml Orange juice
  • 500 g Whole milk yoghurt
  • 250 g Whipped cream
  • 50 g Kokosspäne
  • 2 TABLESPOONS K
  • 7-10 Tbsp pineapple slices, cocktail cherries and coconut chips
  • baking paper

Directions

  1. 1

    Roast the coconut in a coated pan until golden brown. Take out and put aside. Separate eggs. Beat the egg whites until stiff, add 100 g sugar bit by bit. Stir in egg yolk. Add flour, baking powder, lemon peel and grated coconut to the egg mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down.

  2. 2

    Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 30 minutes on the bottom shelf. Remove from the oven and allow to cool for approx. 10 minutes, remove from the mould and allow to cool completely. In the meantime, soak 9 sheets of gelatine in cold water. Mix 100 ml pineapple juice, orange juice and yoghurt. Put 50 ml pineapple juice and the remaining sugar in a pot and warm it up. Squeeze out the gelatine and dissolve in it. Stir with the yoghurt mixture until smooth. Cool until the cream begins to gel. In the meantime, whip the cream until stiff and put it in a cool place. Close the edge of the cake tin around the cake base. Fold the cream into the yoghurt cream and spread on the cake base. Put in a cool place for 2-3 hours. In the meantime, soak the remaining gelatine in cold water. Heat the remaining pineapple juice and dissolve the well squeezed gelatine in it. Leave to cool.

  3. 3

    In the meantime, whip the cream until stiff and put it in a cool place. Close the edge of the cake tin around the cake base. Fold the cream into the yoghurt cream and spread on the cake base. Put in a cool place for 2-3 hours. In the meantime, soak the remaining gelatine in cold water. Heat the remaining pineapple juice and dissolve the well squeezed gelatine in it. Leave to cool. After approx. 1 hour cooling time, pour onto the already firm cream. Roast the coconut shavings in a pan without fat until golden brown. Take out and let it cool down. Warm up the jam and let it cool down. Remove the rim of the mould. Spread the bottom edge of the cake with jam and sprinkle with coconut shavings. Decorate the cake with pineapple slices, cocktail cherries and coconut shavings as desired. Makes approx. 12 pieces

  4. 4

    After approx. 1 hour cooling time, pour onto the already firm cream. Roast the coconut shavings in a pan without fat until golden brown. Take out and let it cool down. Warm up the jam and let it cool down. Remove the rim of the mould. Spread the bottom edge of the cake with jam and sprinkle with coconut shavings. Decorate the cake with pineapple slices, cocktail cherries and coconut shavings as desired. Makes approx. 12 pieces

  5. 5

    waiting time approx. 3 hours

Nutrition Facts

KCAL
290 kcal
CARBS
31 g
FATS
15 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesexoticCakeCake