Pina Colada Cake

Ingredients for 1 servings:

• 125 g margarine
• 100 g sugar
• 3 eggs
• 125 g flour
• 2 tsp baking powder
• 1 small can of pineapple pieces, drained
• 4 tbsp coconut milk
• 500 ml cream
• 2 bags of cream stiffener
• 2 bags of vanilla sugar
• 5 tbsp desiccated coconut
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

quick and easy cake

Grease a 26cm springform pan. Cream together the butter and sugar until creamy, then beat in the eggs one at a time. Briefly mix the flour and baking powder and stir in. Spread the batter into the pan. Bake in a preheated oven (150°C fan/convection oven, 175°C top/bottom heat) for about 25 minutes, then let cool. Spread the pineapple pieces over the cooled base. Whip the cream until stiff, then drizzle in the cream stabilizer, vanilla sugar, and coconut milk. Spread over the pineapple pieces and sprinkle with desiccated coconut. Chill for at least 2 hours.