John Myers
Pineapple and Coconut Slices Caribbean
The perfect pineapple and coconut slices caribbean recipe with a picture and simple step-by-step instructions.
- 150 g Pineapple cubes from the can
- 200 g Flour
- 125 g Sugar
- 1 packet ¨Vanillezucker
- 1 tbsp Baking powder
- 1 pinch Salt
- Grated zest of one lemon
- 120 ml Cooking oil
- 2 Eggs
- 65 g Chocolate plugs
- 50 ml Coconut milk
- For THE CAST
- 2 tbsp Pineapple juice
- 150 g Grated coconut flakes
- 120 g Powdered sugar
- 1. Line a 20X30 cm baking pan with parchment paper or use a correspondingly large baking frame. Drain the pineapple pieces (collect the juice) Cut the pineapple into small cubes, have them ready. 2. Mix the remaining dough ingredients in a mixing bowl with a whisk to a smooth mass. Fold in the pineapple pieces. 3. Fill the dough into the mold, smooth it out, bake in the preheated oven on the middle shelf for 30-40 minutes at 170 degrees. Take out of the oven, place on a rack and let cool down. 4. For the icing, mix together the icing sugar and pineapple juice, spread over the cake. Scatter the grated coconut on top. Let the casting dry well. I let the grated coconut flakes brown briefly in the pan without fat. Of course, everyone can do it the way they prefer. Enjoy them for you.
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