John Myers
Bundt Cake with Pineapple, Marzipan and Coconut Flakes
The perfect bundt cake with pineapple, marzipan and coconut flakes recipe with a picture and simple step-by-step instructions.
- 200 g Marzipan raw mass
- 250 g Soft butter
- 200 g Sugar white
- 2 packet Vanilla sugar
- 8 Free range eggs
- 400 g Flour
- 1 packet Baking powder
- 200 g Ground almonds
- 120 g Desiccated coconut
- 400 Milliliters Unsweetened coconut milk
- 3 tablespoon Rum 54%
- 1 Can Diced pineapple 340 g. Drainer
- 1 pinch Salt
- Coconut flakes to sprinkle
- 200 g Couverture whole milk
- Pour the pineapple into a colander and let it drain. (If the pieces are too big, cut through once) Cut the raw marzipan mixture into small pieces. In a mixing bowl, stir together the butter, sugar, vanilla sugar, rum and the marzipan pieces until creamy.
- 6 Separate the eggs and put the egg whites aside. Stir the egg yolks and the two full eggs into the butter mixture. Mix the flour with the baking powder and stir in two portions. Mix in the almonds and coconut milk alternately.
- Beat the egg white with the pinch of salt until stiff and fold in carefully. Mix the pineapple cubes with the coconut flakes and fold into the batter. Now put the dough in a prepared Gugelhupf dish.
- Place the cake in the oven preheated to 180 degrees (convection) and bake for approx. 75 – 80 minutes. (Chopsticks sample) After the baking time, take it out of the oven and let it cool down in the tin.
- Turn the cooled Gugelhupf out onto a cake plate. Melt the couverture over a water bath, spread it on the cake and sprinkle with the coconut flakes.
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