Pineapple coconut cake

Name: Pineapple coconut cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 200 g Butter or margarine; 1 package Vanillin sugar; 150 g Sugar; 3 Eggs (size M); 200 g Flour; 1/2 package Baking Powder; 5-7 TABLESPOONS Pineapple juice; 50 g Coconut flake; 4 discs fresh pineapple (approx. 50 g each); 50 g Coconut chips; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

200 g Butter or margarine
1 package Vanillin sugar
150 g Sugar
3 Eggs (size M)
200 g Flour
1/2 package Baking Powder
5-7 TABLESPOONS Pineapple juice
50 g Coconut flake
4 discs fresh pineapple (approx. 50 g each)
50 g Coconut chips
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in briefly. Finally, stir in pineapple juice and grated coconut. Grease a box cake tin (25 cm long) and sprinkle with breadcrumbs. Fill in the dough and smooth it down.
2
Halve the pineapple slices and cover the surface with scales. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 65-75 minutes. Leave to rest in the pan for 10 minutes, turn out onto a cake rack and allow to cool. Roast the coconut chips on a baking tray in the oven at residual heat until golden brown. Decorate cake with coconut chips