Coconut pineapple cake with cream cheese cream

For 16 pieces
  • 4 eggs (size M)
  • 225 g Sugar
  • 100 g flour
  • 1 TL Baking powder
  • 25 g Cornstarch
  • 5 sheet gelatine
  • 1 can (s) (446 ml) Sliced ​​pineapple
  • 400 g Double-cream cream cheese
  • 150 ml coconut milk
  • 2–3 EL Coconut liqueur
  • 30 g Desiccated coconut
  • 600 g whipped cream
  • 1 packet Vanillin sugar
  • 1 packet cream stabilizer
  • Coconut chips
75 minutes
Separate eggs. Beat the egg white and 4 tablespoons of cold water until stiff, sprinkling in 100 g of sugar. Stir in egg yolks. Mix flour, baking powder and starch, sieve over, fold in.
Grease the base of a springform pan (26 cm Ø), pour in the mixture and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 25–35 minutes. Take out the sponge cake, remove from the edge and let cool down.
Soak the gelatine in cold water. Pour the pineapple into a colander, drain well. Mix the cream cheese, coconut milk, liqueur, desiccated coconut and 125 g sugar with the whisk of the hand mixer. Cut the pineapple into small pieces except for 3 slices.
Squeeze out the gelatine, dissolve in a small saucepan. Stir in 4 tablespoons of coconut cream, then stir into the rest of the cream. Chill until the cream starts to gel. Whip 300 g cream until stiff and fold into the cream. Fold in the pineapple pieces.
Cut the biscuit 2 times horizontally. Place a cake ring around the bottom. Put half of the pineapple cream on the bottom and smooth it out. Place the middle base on top and top with the rest of the cream. Put the sponge cake on top and chill the cake for at least 3 hours.
Whip 300 g whipped cream until stiff, sprinkling in the vanilla sugar and cream stabilizer. Remove the cake from the cake ring and use a palette to brush it all over with the cream. Halve the remaining pineapple rings, halve again horizontally. Decorate the cake with pineapple slices and coconut chips. Decorate the edges of the cake in a wave-like manner with a spoon.
1 piece approx:
  • 330 kcal
  • 1380 kJ
  • 6 g protein
  • 22 g fat
  • 27 g carbohydrates


Leave A Comment