Coconut cake with rum pineapple

  • 125 g Butter or margarine
  • 1 pinch Salt
  • 225 g Sugar
  • 2 packet Vanilla sugar
  • 3 eggs (size M)
  • 200 g flour
  • 50 g desiccated coconut
  • 1/2 packet baking powder
  • 3 EL Milk
  • 1 jar (s) (446 ml) pineapple (sliced)
  • 20 g coconut chips
  • 3-4 EL Rum
  • 500 g Lean quark
  • 250 g Mascarpone
  • 125 g whipped cream
  • Lemon balm and baby pineapple
  • baking paper
  • wooden skewer
50 minutes
For the bottom, stir the fat, salt, 125 g sugar and 1 packet of vanilla sugar with the whisk of the hand mixer until foamy. Stir in eggs one at a time. Mix the flour, desiccated coconut and baking powder and stir in alternately with the milk. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough, smooth out. Bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for about 25 minutes. In the meantime, pour the pineapple into a sieve, drain well, collecting the juice. Roast the coconut chips in a pan without fat, remove from the pan and let cool down. Take the bottom out of the oven, use a knife to detach it from the springform pan and leave to cool on a grid in the form. Prick the bottom several times with a wooden skewer and sprinkle evenly with rum. Mix the quark, the rest of the vanilla sugar and sugar as well as the mascarpone and 3 tablespoons of pineapple juice with the whisk of the hand mixer. Whip the cream until stiff and fold into the quark mascarpone cream in two portions. Put the cream in a cool place. Remove the base from the springform pan, peel off the baking paper and place the base on a cake plate. Spread 1/4 of the cream on the floor. Spread the pineapple rings on top and spread the rest of the cream on top. Chill the cake for approx. 1 hour. Then sprinkle with coconut chips and serve decorated with lemon balm and baby pineapple cut into wedges. Makes around 16 pieces
Waiting time approx. 2 hours
1 Portion approx.:
  • 340 kcal
  • 1420kJ
  • 8 g ​​protein
  • 20 g fat
  • 30 g carbohydrates


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