Angy's Pineapple Coconut Cake

Ingredients for 1 servings:

• 4 eggs
• 100 g flour
• 150 g desiccated coconut
• 1 packet of baking powder
• 3 slice(s) pineapple, from the can
• 180 g sugar
• 2 packs of cake glaze, clear
• 1 pack of pudding powder, vanilla
• 300 ml milk
• 2 tbsp sugar
• possibly banana(s) or cherries
• 1 pack of cream stiffener
• 50 g desiccated coconut, for sprinkling
• Chocolate decoration or edible paper flowers

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Preheat the oven to 180°C (convection oven), 200°C (electric oven). Beat the eggs and sugar until frothy, then add about 4 tablespoons of hot water. Mix the flour with the baking powder and coconut flakes and stir into the egg mixture, tablespoon at a time. Pour the batter into a round cake tin lined with baking paper and bake in the oven for about 35-45 minutes until golden brown. Do the piercing test. Remove from the oven and let cool. Cut the cake base in half and cut a smaller circle out of the top half. There should be a border of at least 5 cm. Mix the custard powder as directed on the package, but only with 300 ml of milk, and bring to a boil. Spread the custard on the edge of the bottom layer, then place the top layer on top and spread the rest over the top and outside. While it’s still moist, add the coconut flakes all around, pressing down lightly and letting it dry. Sprinkle some whipped cream stiffener on the bottom layer to prevent the fruit juice from making the base soggy. Arrange the pineapple rings decoratively, allowing bananas or cherries to be placed between them. Mix the glaze with the pineapple juice as directed on the package. Pour it over the fruit and let it set. Garnish with edible decorations and serve!