Pineapple cake with coconut crust

Name: Pineapple cake with coconut crust
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 350 g Butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 500 g Flour; 1 package Baking Powder; 1/8 l Milk; 200 g Coconut flake; 1 can(s) (580 ml) pineapple rasp or 1 tin of pineapple pieces; 100 g Whipped cream; 7-10 Tbsp ground or chopped pistachios, cherries, pineapple, balm and sugar flowers; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

350 g Butter or margarine
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
500 g Flour
1 package Baking Powder
1/8 l Milk
200 g Coconut flake
1 can(s) (580 ml) pineapple rasp or 1 tin of pineapple pieces
100 g Whipped cream
7-10 Tbsp ground or chopped pistachios, cherries, pineapple, balm and sugar flowers
7-10 Tbsp Grease

Directions

1
Cream 250 g soft fat, sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix flour and baking powder. Alternately stir in with the milk. Spread the dough on a greased baking tray (approx. 35 x 40 cm).
2
Cut pineapple pieces into small pieces. Melt 100 g fat. Stir in grated coconut and pineapple or pieces with 8 tablespoons of juice. Spread the icing on the dough. Bake the cake in a preheated oven (electric: 200 °C/ gas: level 3) for 40-45 minutes. Cover after approx. 30 minutes if necessary. Let cool off. Cut the cake into pieces. Whip cream until stiff.
3
Cover after approx. 30 minutes if necessary. Let cool off. Cut the cake into pieces. Whip cream until stiff. Dab the cake with cream and decorate as you like with pistachios, cherries, pineapple, lemon balm and sugar flowers. Results in about 30 pieces