Pineapple Coconut Cake

Ingredients for 1 servings:

• 150 g sugar
• 150 g butter
• 1 packet of vanilla sugar
• 4 eggs
• 1 can pineapple, grated (approx. 300 g drained weight)
• 200 g desiccated coconut
• 250 g wheat flour type 405
• 2 tsp baking powder
• Pineapple juice or milk
• 150 g powdered sugar
• ½ lemon(s), depending on the size maybe more

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix the sugar, vanilla sugar, butter, and eggs until creamy. Gradually stir in the pineapple and coconut desiccated cake. Finally, sift the flour and baking powder and stir in as well. If the batter is too stiff, add a little pineapple juice or milk. Pour the batter into a loaf pan lined with baking paper. Bake in a preheated oven on the bottom rack at 175°C (top/bottom heat) for about 60 minutes until golden brown (use a skewer to check if the cake is golden brown). Once cooled, make a glaze from the icing sugar and lemon juice and spread this glaze over the top of the cake. To glaze the entire cake, increase the amount of icing sugar and lemon juice. The cake tastes best when left to marinate overnight.