Pineapple cup cake

Name: Pineapple cup cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 250 g Whipped cream; 125 g Butter or margarine; 4 (150 g each) beaker flour; 1 1/2 (each 200 g) Cup of sugar; 7-10 Tbsp Salt; 1 (85 g) Cup of coconut flakes; 1 can(s) (850 ml) Pineapple in slices; 5 Eggs (size M); 1 package Baking Powder; 7-10 Tbsp Mint; 7-10 Tbsp Fat and flour

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

250 g Whipped cream
125 g Butter or margarine
4 (150 g each) beaker flour
1 1/2 (each 200 g) Cup of sugar
7-10 Tbsp Salt
1 (85 g) Cup of coconut flakes
1 can(s) (850 ml) Pineapple in slices
5 Eggs (size M)
1 package Baking Powder
7-10 Tbsp Mint
7-10 Tbsp Fat and flour

Directions

1
Pour the cream into a mixing bowl and chill. Wash the cup and dry. For the crumbles, put the fat, 1 cup of flour, 1/2 cup of sugar, 1 cup of grated coconut and a pinch of salt in a bowl and knead until crumbly with your hands.
2
Cold. Drain the pineapple slices well in a sieve, collecting the juice. Add 1 cup of pineapple juice, 1 cup of sugar and 1 pinch of salt to the cream and beat with the whisk of the hand mixer for about 5 minutes.
3
Stir in the eggs bit by bit. Mix 3 cups of flour and baking powder, sieve onto the cream egg mixture and stir in. Pour the dough onto a well greased, flour-spread fat pan of the oven (32x38 cm) and smooth it down.
4
Spread pineapple slices evenly on top. Sprinkle with crumbles. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Remove from the oven, place on a rack and allow to cool.
5
Cut the cake into pieces. Arrange on a plate and decorate with mint.