Coconut pineapple cake

  • 250 g Butter
  • 5 Package Vanillin sugar
  • 200 g Sugar
  • 1 pinch Salt
  • 7 Eggs (size M)
  • 500 g flour
  • 1 packet baking powder
  • 200 g desiccated coconut
  • 100 ml Milk
  • 150 ml Pineapple juice
  • 150 ml Coconut liqueur (e.g. B. Batida de Coco)
  • 3 Pineapple rings (from the can)
  • 4 (à 250 g) Cup of whipped cream
  • 3-4 EL Icing sugar
  • 24 Cocktail cherries (from the glass)
  • Coconut chips and lemon balm
45 minutes
Beat fat, sugar, 1 packet of vanilla sugar and salt with the whisk of the hand mixer until foamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in briefly alternately with the milk. Stir in desiccated coconut. Place the dough on a well-greased drip pan (32 x 39 cm) and smooth out. Bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for 18-20 minutes. Mix the pineapple juice and liqueur. Take the cake out of the oven. Put on a grid. Prick several times with a fork and soak in the liqueur mixture. Let the cake cool down. Cut the pineapple rings into approx. 24 pieces. Whip the cream in two portions until stiff, pour in 2 sachets of vanilla sugar each. Spread the cream evenly on the cake. Possibly pull diamonds through the cream with a knife. Dust the cake with powdered sugar. Cut into about 24 pieces. Decorate with cocktail cherries, pineapple pieces and, if you like, with coconut chips and lemon balm. Makes approx. 24 pieces
Waiting time approx. 1 hour. Photo: Först,
1 portion approx:
  • 430 kcal
  • 1800 kJ
  • 6 g protein
  • 30 g fat
  • 32 g carbohydrates


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