Fruit base with pineapple and coconut
Tags:
alcohol-free
vegetarian
Description
Opposites attract! And when, as here, a classic, perhaps somewhat boring, fruit base meets the spirited pineapple-coconut mixture, it could spark a great love affair. At least for you at first, because baking is a lot of fun! And certainly for everyone who tries this wonderfully fresh pairing! After all, the way to a man's heart is through his stomach.
Zutaten für
For the dough
4
eggs
120
g
sugar
70
ml
oil
140
g
wheat flour
2
Teaspoon(s)
baking powder
3
Tablespoon(s)
coconut flakes
For the topping
0.5
Pack(s)
custard powder
250
ml
milk
1
Tablespoon(s)
sugar
2
Tablespoon(s)
coconut flakes
350
g
pineapple, canned
1
Pack(s)
cake glaze
12
coconut pralines
12
coconut chips
Preparation
Bake the cake base
1
Preheat the oven to 175°C convection oven. Beat the eggs and sugar until foamy. Then slowly add oil to the mixture, stirring in as you go.
2
Mix flour and baking powder and sift into the mixture, also add coconut flakes and fold everything in carefully with a pastry spatula.
3
Pour the batter into the fruit base tin and bake in the preheated oven for 15 minutes.
4
Leave to rest for a few minutes in the slightly open oven and then leave to cool in the tin for 15 minutes. Then turn out and carefully remove the finished fruit base from the tin.
Add the topping
1
Prepare the custard according to the instructions using vanilla pudding powder, milk, sugar and coconut flakes and then leave to cool.
2
Spread the cooled coconut pudding on the fruit base. Drain the pineapple chunks..
3
Spread the pineapple chunks on the fruit base and cover with cake glaze. Finally, decorate with coconut pralines and coconut chips
Zutaten für
For the dough
4
eggs
120
g
sugar
70
ml
oil
140
g
wheat flour
2
Teaspoon(s)
baking powder
3
Tablespoon(s)
coconut flakes
For the topping
0.5
Pack(s)
custard powder
250
ml
milk
1
Tablespoon(s)
sugar
2
Tablespoon(s)
coconut flakes
350
g
pineapple, canned
1
Pack(s)
cake glaze
12
coconut pralines
12
coconut chips
