Pineapple-Coconut Chocolate Cake

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Pineapple-Coconut Chocolate Cake
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
1
For the cake
300 grams Pineapple (canned)
200 grams Marzipan
250 grams butter
250 grams sugar
3 teaspoons Vanilla sugar
1 pinch salt
4 eggs
400 grams Pastry flour
3 teaspoons Baking powder
100 grams Chocolate chip
50 grams Shredded coconut
For the topping
powdered sugar
Pineapple juice
1 piece Coconut (approximately 50 g)
How healthy are the main ingredients?
sugarCoconutsaltegg

Preparation steps

1.

For the cake: Preheat the oven to 180°C (approximately 350°F). Line an 11 1/2 x 15 1/2-inch baking sheet with parchment paper.

2.

Drain pineapple chunks and cut into smaller pieces.

3.

Break the marzipan into pieces and in the bowl of an electric mixer, beat the marzipan with the butter, sugar, vanilla sugar and salt until creamy. Add the eggs one at a time, beating well after each addition. Mix the flour with the baking powder and stir into the marzipan mixture. Fold in the drained pineapple, chocolate chips and coconut and scrape the batter onto the baking sheet, smoothing the top. Bake until golden brown, 35-45 minutes. Cool on a wire rack.

4.

For the topping: In a bowl, mix the powdered sugar with just enough pineapple juice to make a thick glaze. Spread the glaze over the cake. On the large holes of a box grater, grate the fresh coconut over the still wet glaze.