John Myers
Contents
show
Ingredients
- 1 can Pineapple slices
- 250 g Butter
- 1 packet Vanilla sugar
- 250 g Sugar
- 2 tbsp Sugar
- 4 Eggs
- 350 g Flour
- 25 g Cocoa powder
- 0,5 packet Baking powder
- 4 tbsp Milk
- 75 g Desiccated coconut
- 250 g Cream sweet
- 250 g Sour cream
- 3 Kiwi fresh
- 200 g Apricot jam
Instructions
- Drain the pineapple and cut into small pieces. Mix the butter, vanilla sugar and 250 g sugar until creamy. Stir in the eggs one by one. Mix the flour, cocoa and baking powder and stir in alternately with the milk. Spread on a greased drip pan. Spread half of the pineapple on top. Bake in a preheated oven (fan oven 150 degrees) for 30 minutes.
- Take the cake out of the oven and let it cool down completely. Toast coconut. Whip the cream until stiff. Sour sour cream, coconut, except for 2 tablespoons for sprinkling, and stir together 50 g sugar. Fold in the cream. Spread the cream on the cooled cake and chill for 2 hours.
- Peel the kiwis and cut them into slices, pour in boiling water sweetened with 2 tablespoons of sugar for 1/2 minute. Take out the kiwi slices and let them drain. Top the cake with kiwi and pineapple. Heat the jam and spread the fruit thinly. Sprinkle with the remaining desiccated coconut.
Nutrition
Serving: 100gCalories: 396kcalCarbohydrates: 46.1gProtein: 3.7gFat: 21.9g
