Coconut and Pineapple Cake
How to prepare Coconut and Pineapple Cake
To prepare this delicious coconut and pineapple cake, the first step is to ensure that all the ingredients are at room temperature, so they combine more easily. Start by separating the egg whites from the yolks. In a large bowl, add the yolks, water, oil, and vanilla sugar. Mix all these ingredients well with a whisk or an electric mixer on low speed until the mixture becomes smooth and slightly foamy.
In another bowl, beat the egg whites with a pinch of salt. Use an electric mixer and start on low speed, then gradually increase the speed. When the egg whites become frothy, add the sugar, one tablespoon at a time, continuing to mix until you achieve a firm and glossy meringue. It is important for the sugar to completely dissolve; otherwise, the egg whites will not have stability.
Sifting the flour is an essential step, which helps to achieve a fluffy cake base. Sift the flour and cornstarch directly into the bowl with the beaten egg whites, then add the yolk mixture. Use a spatula and gently fold from the bottom up to avoid deflating the egg whites. This process will ensure a light and fluffy cake base.
Line a baking tray with parchment paper, then pour the mixture evenly into the tray, leveling it well with a spatula. Place the tray in a preheated oven at 160 degrees Celsius and bake the base for about 30-35 minutes, or until it turns golden and passes the toothpick test. Once baked, let the base cool completely in the tray, then carefully cut it in half horizontally.
Meanwhile, drain the pineapple from the syrup and place it in a bowl. Using a blender, blend the pineapple for a few seconds until you get a slightly chunky puree, leaving some larger pieces for added flavor.
In another bowl, add the whipped cream, liquid cream, sugar, and vanilla sugar. Mix the ingredients at first on low speed, then gradually increase the speed until you achieve well-whipped cream with a firm consistency. Over the cream, add the grated coconut and pineapple puree, gently mixing to incorporate all the ingredients.
Place the first layer of the cake in the tray, spread half of the cream mixture evenly, leveling it with a spatula. Then, place the second layer of the cake and cover with the remaining cream, leveling again. Finally, sprinkle a generous layer of coconut on top for an attractive appearance and intense flavor. Refrigerate the cake for at least 2 hours to allow the flavors to meld and achieve a perfect texture. This coconut and pineapple cake will surely become a favorite recipe among your family and friends!
Ingredients: Ingredients Coconut and Pineapple Cake Base 6 eggs 6 tablespoons sugar 3 tablespoons flour 3 tablespoons cornstarch a pinch of salt a packet of vanilla sugar 3 tablespoons oil 3 tablespoons water Cream 400 g canned pineapple 250 ml sweetened liquid cream 200 ml whipping cream 3 tablespoons sugar 2 tablespoons coconut Coconut for dusting the cake
