John Myers
Cake – Pineapple and Coconut Cake with Meringue Topping
The perfect cake – pineapple and coconut cake with meringue topping recipe with a picture and simple step-by-step instructions.
- Floor:
- 200 g Flour
- 1 tsp Baking powder
- 100 g Sugar
- 1 Egg
- 100 g Melt butter
- Quark MASS
- 250 g Quark lean
- 300 g Coconut yogurt
- 3 tbsp Desiccated coconut
- 2 tbsp Sugar
- 1 Egg
- 100 g Melt butter
- 4 tbsp Pineapple juice
- 340 g Pineapple canned drained
- Baiser HOOD
- 4 Protein
- 5 tbsp Sugar
- 1 tsp Coconut flavored sugar
- Spread the dough evenly in a greased springform pan or lined with baking paper.
- Mix the ingredients for the quark mixture (except for the pineapple pieces) well with a mixer, then stir in the pineapple pieces with a spoon. Spread the quark mixture evenly on the dough base and bake at 180 degrees for 20 minutes. Then turn the oven down to 150 degrees and bake for another 20 minutes.
- Turn the oven down to 100 degrees and distribute the meringue evenly in the springform pan. Bake for another 40 minutes, depending on the degree of browning you want.
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