Pineapple and Coconut Cake
Delicious coconut cake with pineapple cream - Enjoy a delicious pineapple - coconut cake. It is very tasty, moist, aromatic, creamy with juicy pineapple pieces. The top is a bit crunchy, tasty, coconut meringue. All the flavors combine wonderfully and the cake looks very tasty. I recommend!
Ingredients
Sponge cake
- 4 whole eggs
- 2 yolks
- 3/4 cup of sugar/xyliol/erythritol
- 1 cup of cake flour
- 1/2 tsp baking powder
Pineapple pudding cream
- 1 a can of pineapple
- 1 vanilla pudding
- 2 glasses of milk
- 1 tbsp of sugar/ xylitol/ erythritol
- 4 yolks
- 1 cube of batter
Coconut base
- 6 proteins
- 1 cup of sugar/ xylitol / erythritol
- 150 dag coconut shreds
Instructions
- 1. Sponge cake: beat egg whites with sugar until stiff, while lightly stirring add egg yolks and flour mixed with powder. Bake for about 30-35 minutes at 170 degrees.
- 2. Pineapple-pudding cream: drain the juice from the can of pineapples, if necessary, add water so that there is liquid 1.5 cups.
- 3. Boil a glass of juice and mix the rest with the pudding powder, flour and sugar and cook the pudding.
- 4. After cooling down, mix with butter and egg yolks, add chopped pineapples.
- 5. Coconut meringue: beat egg whites until stiff with sugar, add chips. Put the meringue on a baking sheet covered with baking paper and bake for about 15-20 minutes. at 170 degrees.