John Myers
Baking: Two-tone Pineapple Cake
The perfect baking: two-tone pineapple cake recipe with a picture and simple step-by-step instructions.
- 1 Pineapple fresh
- 250 g Margarine
- 250 g Sugar
- 1 packet Bourbon vanilla sugar
- 4 Eggs
- 200 g Sour cream
- 400 g Flour
- 1 packet Baking powder
- 15 g Cocoa powder
- Desiccated coconut
- Chocolate icing dark
- Divide the pineapple with the help of a pineapple cutter (or with a knife) and cut into pieces. Place these on a sieve and drain and collect the juice.
- Beat the margarine, sugar and vanilla sugar until frothy. Then embezzle eggs. Mix flour and baking powder and stir in together with the sour cream and 100ml of the drained pineapple juice.
- Now spread half of the dough onto a baking sheet lined with baking paper.
- Spread the pineapple evenly on top. (but you can also put it on top)
- Stir under the other half of the cocoa and spread carefully onto the light-colored batter and the pineapple.
- Bake in an oven preheated to 180 ° C for about 25-30 minutes.
- Remove from heat and allow to cool completely.
- Melt the chocolate icing according to the instructions on the packet and spread it on the cake.
- After it has set for a short time, sprinkle desiccated coconut over the top. Then let it set before you cut the cake.
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