Summary

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

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Instructions

1. 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.
2. Grease a baking sheet (35 x 40 cm) and spread the dough evenly on it.
3. 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.
4. 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.
5. Let the cake cool down. Chop the pistachios, whip the cream until stiff. Garnish the cake with cream and pistachios.