John Myers
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Coconut Pineapple Cake
The perfect coconut pineapple cake recipe with a picture and simple step-by-step instructions.
Dough:
- 250 g Soft butter
- 200 g Sugar
- 1 Pck. Vanilla sugar
- 4 Eggs size L.
- 150 ml Coconut milk
- 300 g Flour
- 1 Pck. Custard powder
- 2 tsp Baking powder
- 1 pinch Salt
- 100 g Desiccated coconut
- 150 g Pineapple pieces a.d. Drained can
- 60 h Cocktail cherries
- 30 g Pistachios whole
- 1 tbsp Flour for rolling the fruit
Casting and decoration:
- 200 g Powdered sugar
- 3,5 tbsp Coconut milk
- 25 g Desiccated coconut
- Pineapple pieces, cocktail cherries and pistachios f.d. Decoration
Dough:
- Drain the pineapple and cocktail cherries well. Butter a size 20 brioche or ring cake tin. Preheat the oven to 180 ° O / bottom heat.
- Whip the butter, sugar and vanilla sugar creamy until the sugar has completely dissolved. Gradually stir in the eggs. Mix the flour, vanilla pudding powder, baking powder, salt and desiccated coconut and stir alternately with the coconut milk into the butter / egg mixture. Roll the fruits in the flour and fold them into the dough together with the pistachios. Pour the batter into the mold and put it in the oven on the lowest rail. The baking time at 180 ° is initially 60 minutes. Then switch the oven down to 160 °, bake for another 20 minutes and then do the wooden stick test. the dough must no longer adhere when it is pulled out. If so, turn off the oven and let the cake cool in it.
Casting and decoration:
- When the cake has cooled, turn it out on a mat. Mix the icing with the powdered sugar and coconut milk and only then add the desiccated coconut. Cover the cake completely with it and garnish its surface (the brioche mold is closed at the bottom) with the fruits and pistachios.
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