Pineapple – Coconut – Cup Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 200 g suar
- 1 point vanilla sugar
- 1 pinch (s) salt
- 4 medium egg (s)
- 250 g flour
- 50 g cornstarch
- 1 small Bottle / s aroma (lemon)
- 1 point baking powder
- 150 g crème fraîche
- 1 can pineapple, in rings (580 ml)
- 50 g desiccated coconut
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Drain the pineapple rings well, sixth, save the juice. Beat the butter with sugar, vanilla sugar and salt until frothy. Mix in the eggs one by one. Mix the flour, starch and baking powder and stir in alternately with the crème fraîche. Add desiccated coconut and lemon flavor. Dust the pineapple pieces lightly with flour and fold in.
- Grease a cup cake pan (2 l) well and dust with flour. Pour in the dough and smooth it out. Bake in the preheated oven: electric stove 175 ° C, convection 150 ° C on the lower rail for approx. 60 minutes. Cover and leave to cool for 10 minutes, then carefully turn over.
- Then make a topping of the pineapple juice and powdered sugar to taste and cover the cake with it.
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