Coconut-Pineapple Cake

Ingredients for 1 servings:

• 3 egg whites
• 1 pinch of salt
• 80 g cane sugar
• 80 g desiccated coconut
• 1 pineapple, fresh
• 3 egg yolks
• 1 egg(s)
• 4 tbsp water, hot
• 1 pinch of salt
• 170 g margarine, unhydrogenated
• 100 g cane sugar
• ½ tsp vanilla powder
• 120 g desiccated coconut
• 170 g corn, ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + cow’s milk-free

Beat the egg whites with a pinch of salt until white, then slowly add the sugar and beat until stiff peaks form, then set aside. Remove the skin and core from the pineapple. Beat the egg yolks with the egg, pinch of salt, hot water, and sugar until frothy and creamy. Add the margarine and continue stirring. Grind the corn and mix with the coconut and vanilla powder, then stir in and mix well. 3-6 minutes on medium speed is not a bad idea. In the meantime, line a 26cm ring or springform pan with baking paper, spread the prepared batter evenly into it. Cover the cake batter with the pineapple slices (check that the core is completely removed; if not, cut in with a kitchen knife). Mix the desiccated coconut into the stiff peaks with a wooden spoon and spread this mixture tablespoon by tablespoon over the fruit. Bake in a cold oven at approx. 140°C (fan/circulating air) for approx. 60 minutes, using a needle test. Since the surface will still be very light, set the oven to approximately 150-160°C and bake for another 10-15 minutes. Allow to cool completely before slicing.