Strawberry and coconut cake with pineapple
- 50 g + 2 tbsp desiccated coconut
- 250
g soft butter / margarine - 175 g + 60 g sugar
- 4 eggs ( Size M)
- 250 g flour
- 2 heaped teaspoons of baking powder
- 1
Rum-back bag - 100-125 ml Milk
- 1 Can (s) (850 ml) Pineapple in slices
- 1 kg strawberries
- 2 Can (s) (400 ml) unsweetened
- coconut milk
- 2 pck. 'Vanilla' pudding powder
- (for 1/2 l milk each; for cooking)
- 175 g Chocolate
- Coconut macaroons
75 minutes
light
- 1.
- 50 g desiccated coconut roast. Mix the fat and 175 g sugar until frothy. Stir in eggs one by one. Mix the flour and baking powder and stir in. Stir in desiccated coconut, rum bakery and milk
- 2.
- Spread the dough on a greased tray (approx. 35 x 40 cm). Bake in a hot oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 15 minutes. Let the cake cool down
- 3.
- Drain the pineapple, cut the slices in half. Wash, clean and halve the strawberries if necessary
- 4.
- Mix 100 ml coconut milk, pudding powder and 60 g sugar. Bring the rest of the coconut milk to the boil. Stir in the pudding powder, briefly bring to the boil again
- 5.
- Immediately spread the pudding on the base, cover with fruit. Approx. Chill for 1 hour. Sprinkle with 2 tablespoons of rasps and top with macaroons
1 piece approx:
- 320 kcal
- 1340 kJ
- 4 g protein
- 16 g fat
- 37 g carbohydrates
Leave A Comment