Cutting the pineapples
Strain the pineapple slices and set the juice aside. Cut the fruit for the dough into small pieces and mix with the flour with thecoconut flakes. Brush the baking pan with butter and sprinkle it with breadcrumbs. Preheat the oven to 180°C convection.
Pineapple-coconut-cake
Sponge cake
220g
butter
220g
icing sugar
1 small package
of vanilla sugar
4
eggs
100g
of coconut flakes
80ml
of lukewarm milk
1 small package
of custard powder
220g
flour
1 pinch
of salt
1 teaspoon
of baking soda
60g
pineapple slices
Pineapple cream
70ml
pineapple juice
20g
corn starch
2
egg yolks
80g
icing sugar
3 sheets
of gelatin
125ml
whipped cream
Chocolate-coated pineapples
100g
pineapple slices
50g
couverture chocolate
10g
coconut oil/coconut fat
100g
1 piece
energy
1449 kJ
1992 kJ
346 kcal
475 kcal
fat
21 g
29 g
saturated_fat
14 g
19 g
carbs
34 g
46 g
sugars
22 g
31 g
protein
4.8 g
6.6 g
salt
0 g
0.1 g
Pineapple-coconut-cake
description & times
This fluffy cake with coconut flakes is coated with pineapple cream and garnished withchocolate-dipped pineapple-pieces. For this cake, canned pineapples are used. They are pre-cooked and therefore won't react with the whipped cream. This prevents it from becoming bitter. A very moist cake that tastes fresh for a long time.
Adding the flour
Beat the butter together with the powdered- and vanilla sugar until it's frothy, gradually stir in the whole eggs and the custard powder into the batter. Mix the baking powder and the salt with the flour and fold the mixture into the dough using adough card along with the lukewarm milk. Pour the dough into the prepared cake tin and bake it in the oven on the middle rack for 45 minutes.
Cooking pineapple pudding
Soak the gelatin sheets in water. Bring two thirds of the pineapple juice to the boil, mix the corn starch with the rest of the juice and reduce the temperature.
Beating until frothy
Separate the eggs, beat the yolks with sugar over steam until the mixture is frothy. Remove it from the steam, place it in a bowl with cold water and continue beating until the yolk mixture has cooled down. Squeeze out the gelatine and stir it into the egg mixture together with the pineapple pudding.
Adding whipped cream
Whip the cream and fold it into the mixture. Let it chill.
Taking the cake out
Do the cooking test using a roulade needle, take the cake out of the oven and turn it out of the tin. Brush it with a little pineapple juice using a brush.
Garnishing the cake
Pour the cream onto the cake. Melt the couverture and mix it with the coconut oil. Cut the pineapple into pieces and dip them in the couverture, let them dry and garnish the cake with it. Let it chill until it's ready to be served.
Pineapple-coconut-cake
The pineapple-coconut-cake is served cut into pieces.
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