Pineapple and Coconut Cake

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Pineapple and Coconut Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
543
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories543 kcal(26 %)
Protein7.1 g(7 %)
Fat39.6 g(34 %)
Carbohydrates40 g(27 %)

Ingredients

for
12
For the cake
100 grams
175 grams
1 can
Pineapple slice (340 grams)
200 grams
200 grams
1 packet
1 pinch
5
150 grams
1 teaspoon
1 teaspoon
1 tablespoon
For the syrup
100 milliliters
1 tablespoon
For the topping
400 milliliters
2 packets
1 teaspoon
25 grams

Preparation steps

1.

For the cake, chop chocolate finely. Toast coconut in a pan without fat. Pour onto a plate and let cool. Drain pineapple slices.

2.

Beat margarine until creamy. Gradually beat in sugar, vanilla sugar, salt and egg. Mix flour with baking powder and cinnamon and beat in with the rum. Stir in chocolate and coconut. Line the bottom of a 26 cm (approximately 10-inch) diameter springform pan with parchment paper. Pour in the batter and smooth the top. Reserve 3 pineapple slices for garnish. Place the remaining pineapple on the batter. Bake in preheated 180°C (approximately 350°F) oven for 45 to 50 minutes.

3.

For the syrup, warm pineapple juice with the rum. Cool the cake slightly and soak it with the syrup. Cool cake completely.

4.

For the topping, whip the cream with the stabilizer and sugar until stiff. Loosen cake gently from the springform pan and remove the parchment paper. Place the cake on a plate and spread with the whipped cream in a dome. Sprinkle with the grated coconut. Cut reserved pineapple slices into pieces and garnish the cake with it.