Caribbean Pineapple Slices with Coconut Crust
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 100 g butter
- 200 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 4 egg (s)
- 500g flour
- 1 packet baking powder
- 125 ml milk
- 1 can pineapple pieces (580ml)
- 200 g desiccated coconut
- 50 g pistachios
- 100 g sweet cream, sweet
Print Recipe
Pin Recipe Instructions
- Sponge mixture: Mix 250g soft butter, vanilla sugar and salt until frothy. Add the eggs one after the other, mix the flour and baking powder and add alternately with the milk.
- Grease a baking sheet (35 x 40 cm) and spread the dough evenly on it.
- Melt 100g butter, finely chop the drained pineapple, stir into the fat with the coconut flakes and 8 tablespoon pineapple juice. Spread the mixture evenly on the dough.
- Preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) bake for 40-45 minutes; cover if necessary 10 minutes before the end of the baking time.
- Let the cake cool down. Chop the pistachios, whip the cream until stiff. Garnish the cake with cream and pistachios.
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