Cake – Pineapple and Coconut Cake with Meringue Topping

5 from 2 votes
Course Dinner
Cuisine European
Servings 6 people
Calories 265 kcal


  • Floor:
  • 200 g Flour
  • 1 tsp Baking powder
  • 100 g Sugar
  • 1 Egg
  • 100 g Melted butter
  • Quark MASS
  • 250 g Quark lean
  • 300 g Coconut yogurt
  • 3 tbsp Desiccated coconut
  • 2 tbsp Sugar
  • 1 Egg
  • 100 g Melted butter
  • 4 tbsp Pineapple juice
  • 340 g Pineapple canned drained
  • Baiser HOOD
  • 4 Egg Whites
  • 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.


Serving: 100gCalories: 265kcalCarbohydrates: 32.1gProtein: 4.3gFat: 13.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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