Tangerine pineapple cake with coconut meringue

Ingredients for 1 servings:

• 150 g butter
• 100 g sugar
• 6 m.-sized eggs
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 200 g flour
• 2 tsp baking powder
• 3 tbsp coconut liqueur
• 1 can of mandarin orange(s), 315 ml
• 100 g pineapple pieces
• 100 g desiccated coconut
• 125 g sugar
• 25 g desiccated coconut, for sprinkling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beat the butter, sugar, vanilla sugar, and salt until light and fluffy. Separate four eggs, setting the egg whites aside; you’ll need them for the meringue at the end. Add the egg yolks and the two whole eggs to the butter/sugar mixture and mix well. Mix the flour and baking powder and fold in. Stir in the coconut liqueur. Pour the batter into a greased springform pan (26 cm diameter) and smooth it out. Arrange the drained mandarin orange segments and pineapple pieces on top and bake in a preheated oven at 160°C (convection oven) for about 25 minutes. Shortly before the end of the baking time, beat the egg whites until stiff peaks form, gradually adding the sugar. Stir in the coconut flakes and spread the meringue over the batter. Sprinkle the remaining coconut flakes on top and then bake for another 10-15 minutes, until the meringue is golden brown. If you like, you can sprinkle the cooled cake with a little melted chocolate coating.