Pineapple and Coconut Cake Ingredients • For the pastry: • 500 g freshly grated coconut • 300 ml coconut water (supplemented with water) • 1/2 ripe pineapple • 3 eggs • 250 g brown sugar • 200 g pastry flour • 80 g cornstarch • 2 tsp baking powder • 1/2 tsp ground cardamom • 1/2 tsp ground cinnamon • 120 g ground almonds • For the topping: • 150 g ginger jam • 30 g freshly grated coconut Preparation • 1 Use a food processor to mix 500 g of grated coconut with the coconut water, do so in several portions. The coconut should be very finely ground. Fill the coconut mixture into a bowl. • 2 Peel the pineapple, cut it into quarters and remove the hard core. Cut the pineapple quarters into thin slices of 2 mm and set aside until needed. • 3 Preheat the oven to 160°C. • 4 Separate the eggs and beat the egg yolk with half of the sugar. Add the coconut mixture and stir. Combine the flour with cornstarch, baking powder, cardamom, cinnamon and ground almonds. Stir into the coconut mixture. Whisk the egg white until stiff, slowly incorporating the remaining sugar. Gently fold the beaten egg white under the coconut mixture. • 5 Line the cake tin with baking paper and fill with the coconut mixture. Top with nicely arranged pineapple slices. Bake in the preheated oven for about 80 minutes. Remove and leave to cool, then remove from the baking tin and leave to cool completely on a cooling rack. Warm the ginger jam, press through a sieve and brush the cake with it. Sprinkle the cake with grated coconut before serving.
Posted on: Fri, 14 Nov 2014 04:12:56 +0000
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