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Coconut and pineapple cake

ingredients

servings

8

Desiccated coconut

130 oz

Coconut milk

130 oz

Type 00 wheat flour

200 oz

Sunflower oil

95 oz

Eggs

3 unit

Brown sugar

75 oz

Pineapple

300 oz

Baking powder for desserts

1 unit

Salt

to taste

Desserts from Italy

Coconut and pineapple cake

Coconut and pineapple cake

vegetarian with gluten with eggs

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Coconut and pineapple cake

The coconut and pineapple cake, so delicious and soft, is ideal as a snack or to pamper yourself for a snack. In the coconut and pineapple cake sweet taste and freshness are mixed.

Coconut and pineapple cake step 1

step 1

To make the coconut and pineapple cake, first cut the pineapple into slices half a centimeter thick, then remove the outer part from each slice and the core core.

Coconut and pineapple cake step 2

step 2

Take 200 g of these slices and reduce them to strips. Keep aside and take care of the dough.

Coconut and pineapple cake step 3

step 3

In a bowl pour the eggs and brown sugar. Whip the mixture with electric whips and add salt.

Coconut and pineapple cake step 4

step 4

Add the oil, add it to the mixture with the whips and then add the flour, baking powder.

Coconut and pineapple cake step 5

step 5

Give a round of whips to incorporate the powders and then pour the coconut rapè and the coconut milk flush, then operate the whisk again to incorporate it.

Coconut and pineapple cake step 6

step 6

Once the liquid is absorbed, pour the slices of pineapple and mix with a spatula.

Coconut and pineapple cake step 7

step 7

Pour the mixture and level the surface with the back of a spoon. Decorate with the remaining pineapple slices (100g) and garnish with coconut.

Coconut and pineapple cake step 8

step 8

Bake for 75 minutes in a preheated 180º static oven.

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