Pineapple Cake with Coconut Meringue
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 egg (s)
- 1 pinch (s) salt
- 500g flour
- 250 g butter
- 350 grams sugar
- 375 ml milk
- 3 pts. Vanilla pudding powder
- g 1,000 sour cream
- 2 cans pineapple slice (s), each 850 ml
- 1 teaspoon lemon juice
- 50 g desiccated coconut
Print Recipe
Pin Recipe Instructions
- Separate 2 eggs and set aside the egg whites. It is needed at the end.
- Knead 2 egg yolks, 1 egg, flour, salt, butter and 100 g sugar into a smooth dough and leave to rest in the refrigerator for 30 minutes.
- In the meantime, stir the pudding powder with 100 ml milk until smooth. Bring the rest of the milk to the boil, stir in the pudding powder and briefly bring to the boil. Stir in sour cream and 150 g sugar.
- Drain the pineapple.
- Roll out the dough on a greased drip pan lightly dusted with flour. Spread the vanilla pudding cream on top, spread the pineapple rings on top of the cream.
- Bake in the preheated oven (electric stove 200 degrees / convection 180 degrees) for about 1 hour.
- Beat the remaining egg white, lemon juice and 100 g sugar until very stiff, fold in the coconut flakes. Pour into a piping bag and sprinkle onto the cake as a grid. Bake for another 10 minutes at the same temperature until the meringue is lightly golden brown.
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