John Myers
Ingredients for 1 servings:
- 150 g marzipan – raw mass
- 200 g butter
- 150 g sugar
- 1 packet of vanilla sugar
- 5 eggs, separated
- 250 g flour
- 1 packet of baking powder
- 50 g ground almonds
- 100 g desiccated coconut
- 125 ml coconut milk
- 2 tbsp rum
- 200 g pineapple (from the can), diced
- 1 pack of cake icing, light and dark
- n. B. Desiccated coconut
- some pineapple pieces
- some fat for the mold
- some flour for the mold
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Cream the butter with the marzipan, sifted sugar, vanilla sugar, and rum. Gradually add the egg yolks. Sift together the flour and baking powder, then stir in the almonds and fold into the mixture alternately with the coconut milk. Beat the egg whites until stiff and fold into the batter. Combine the diced pineapple with the desiccated coconut and mix into the batter. Grease and flour a Bundt pan, pour in the batter, and bake in a preheated oven at 180°C for about 60 minutes. Allow the Bundt pan to cool, then cover with chocolate glaze and sprinkle with coconut flakes and pineapple pieces. Tip: If the marzipan is too hard, briefly place it in the microwave on the defrost setting; this will make it easier to work with.
Facebook Comments