John Myers
Contents
show
Pineapple Coconut Heart
The perfect pineapple coconut heart recipe with a picture and simple step-by-step instructions.
For the dough….
- 175 g Spelled or wheat flour
- 2 tsp Baking powder
- 85 g Sugar
- 1,5 tsp Vanilla sugar
- 3 Eggs, size M
- 3 tbsp Hot water
- 100 g Melted butter
- 250 g Pineapple, fresh [canned goods also work]
For the sprinkles …
- 65 g Soft butter
- 65 g Spelled or wheat flour
- 40 g Sugar
- 1 pinch Salt
- 60 g Desiccated coconut
- Icing sugar for decoration
- My pineapple coconut heart can of course also be baked in a round springform pan or, if you double the recipe, also as a sheet cake. Everything already tested and found to be good!
….jetzt gehts an den Teig…
- First melt the butter and let it cool down. The eggs are beaten for one minute with the 3 tablespoons of hot water and then slowly pour in the sugar for about 1 minute while beating. Beat the mixture for another 2 minutes. Then mix the flour with the baking powder and carefully stir in. Likewise the largely cooled butter.
- Now butter the mold and dust it with flour and fill in the dough evenly. Peel the pineapple – if you take a fresh one – remove the hard stalk and cut into small pieces. Drain the canned goods and also cut into small cubes
- Spread the pineapple cubes on the dough and cover with the sprinkles. Stop! where are the sprinkles? ….. it is advisable to make the sprinkles beforehand so that they are right at hand when everything is filled in !!!!!
…..die Streusel….
- It is best to prepare first, like this: simply knead all the ingredients (see above) with your hands until they are nice and crumbly and distribute them on the dough and the pineapple cubes.
- Bake in a preheated oven at approx. 175 ° for 30 minutes. Let cool and sprinkle with powdered sugar as you like!
- I wish you every success and would be very happy to receive your feedback, tips, suggestions, etc.!
Facebook Comments