Strawberry coconut cake

Name: Strawberry coconut cake
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 75 g Coconut flake; 250 g Butter or margarine; 230 g Sugar; 4 Eggs (size M); 250 g Flour; 2 heaped Tsp baking powder; 100-125 ml Milk; 1 package Rum-back; 8-10 Tbsp Coconut liqueur (Batida de Coco); 1 jar(s) (850 ml; separation weight 490 g) Pineapple in rings; 1 kg Strawberries; 2 can(s) (400 ml each) Coconut milk; 2 packages Pudding powder, "vanilla flavored"; 7-10 Tbsp grated peel of 1 untreated lime; 1 package (175 g) Chocolate coconut macaroons; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

75 g Coconut flake
250 g Butter or margarine
230 g Sugar
4 Eggs (size M)
250 g Flour
2 heaped Tsp baking powder
100-125 ml Milk
1 package Rum-back
8-10 Tbsp Coconut liqueur (Batida de Coco)
1 jar(s) (850 ml; separation weight 490 g) Pineapple in rings
1 kg Strawberries
2 can(s) (400 ml each) Coconut milk
2 packages Pudding powder, "vanilla flavored"
7-10 Tbsp grated peel of 1 untreated lime
1 package (175 g) Chocolate coconut macaroons
7-10 Tbsp Grease

Directions

1
Roast 50 g grated coconut in a pan without fat and let it cool down. Cream fat and 175 g sugar. Add eggs one after the other and stir until creamy. Mix flour and baking powder and add together with the roasted coconut flakes, milk and rum-back and stir. Spread the dough on a greased baking tray and bake in a preheated oven (electric range: 200°C/ gas: level 3) for about 15 minutes.
2
Prick the finished base several times with a wooden skewer and sprinkle with coconut liqueur. Let it cool down. In the meantime, drain the pineapple rings on a sieve and cut them in half. Wash the strawberries, dab dry and clean. Depending on the size, halve the fruit or leave it whole. Stir coconut milk until smooth and mix approx. 100 ml with the pudding powder and the remaining sugar. Bring the rest of the coconut milk and lime zest to the boil. Add the pudding powder while stirring and bring to the boil again briefly. Spread immediately on the cake and cover with pineapple and strawberries. Let stand for 1/2 - 1 hour until the pudding has cooled down.
3
Stir coconut milk until smooth and mix approx. 100 ml with the pudding powder and the remaining sugar. Bring the rest of the coconut milk and lime zest to the boil. Add the pudding powder while stirring and bring to the boil again briefly. Spread immediately on the cake and cover with pineapple and strawberries. Let stand for 1/2 - 1 hour until the pudding has cooled down. Before serving, sprinkle with remaining coconut flakes and decorate with chocolate-coconut macaroons. Results in about 20 pieces