Pineapple and coconut cake

Ingredients for 1 servings:

• 125 g butter or margarine
• 75 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 4 tbsp milk
• 25 g desiccated coconut
• 125 g flour
• 1 tsp baking powder
• Fat for the mold
• 2 small cans of pineapple or 1 large can
• 1 sachet of jelly (lemon flavor), for 500 ml
• 150 g double cream cheese
• 400 g whipped cream
• 100 g sugar
• 2 tbsp lemon juice
• some lemon balm leaves
• 20 g desiccated coconut

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

fruity, lemony – fresh

Toast all the desiccated coconut in a small saucepan. (Be careful, it goes quickly!) Whisk the fat, sugar, and vanilla sugar until fluffy, then beat in the eggs one at a time. Add 25g of desiccated coconut and milk. Mix the flour and baking powder and stir in briefly. Pour the batter into a greased, 26cm springform pan lined with baking paper and smooth it out. Bake in a preheated electric oven (200°C/fan: 175°C, both on the middle rack/gas mark 3) for about 20 minutes. Let cool, place on a cake plate, remove the baking paper, and place a deep cake ring on top. Drain the pineapple, reserving the juice. Drizzle the cake base with 3 tablespoons of the juice. Top with 3-4 chopped pineapple rings, leaving a border. Mix the jelly powder with 1/4 l of the juice from the can, let it swell for about 5 minutes. Heat (do not boil!) and let cool. Combine the cream cheese, sugar, and lemon juice, then whisk into the jelly. Refrigerate, checking and stirring frequently. Once the mixture sets, carefully fold in the now-whipped, chilled cream. Pour the cream mixture onto the cake base and smooth it out. Decorate with the pineapple rings, the remaining coconut flakes, and lemon balm, and refrigerate again. The jelly powder gives the cake a lemon-yellow appearance.