Pineapple and Coconut Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 549 cal. | (26 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 432 mg | (11 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 23.9 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 30 g |
Ingredients
- For the cake
- 100 grams Dark chocolate
- 175 grams Shredded coconut
- 1 can Pineapple (340 grams)
- 200 grams Margarine
- 200 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 5 eggs
- 150 grams Pastry flour
- 1 tsp Baking powder
- 1 tsp cinnamon
- 1 Tbsp White rum
- For the syrup
- 100 milliliters Pineapple juice
- 1 Tbsp White rum
- For the topping
- 400 milliliters Whipped cream
- 2 packets whipped cream stabilizer
- 1 tsp sugar
- 25 grams Shredded coconut
Preparation steps
For the cake, chop chocolate finely. Toast coconut in a pan without fat. Pour onto a plate and let cool. Drain pineapple slices.
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.
For the syrup, warm pineapple juice with the rum. Cool the cake slightly and soak it with the syrup. Cool cake completely.
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.
