Ananas- og kókoskaka

Pineapple and coconut cake

This is a very moist dessert cake with pineapple, coconut flakes and almond flour that does not require any additional flour - but with a lot of sugar and eggs. But it also tastes extremely delicious and is wonderfully fluffy and light! However, I think this dessert cake tastes best when fresh and still a little warm...


Ingredients

1 can of pineapple (drained weight approx. 340 g)
250 g sugar
250 g butter
6 eggs
200 g almond flour
150 g coconut flakes
1 tsp baking powder


Preparation

Preheat the oven to 400 °F (200 °C) upper/lower heat.

Either grease a baking pan (approx. 25 x 30 cm) well or line it with baking paper.

Remove the pineapple from the can, drain and puree with the blender.

Then roast the pineapple puree in a pan with 2 tablespoons of sugar until it is lightly browned - then let it cool again.

Mix the remaining sugar with the butter until fluffy.

Add two of the six eggs.

Separate the remaining eggs.

Add the egg yolks, almond flour, coconut flakes and baking powder to the butter-sugar mixture and mix thoroughly.

Add the pineapple puree and mix.

Beat the egg white until stiff...

...and fold in carefully.

Then pour the dough into the mold...

...smooth out...

...and bake at 400 °F (200 °C) upper and lower heat for 10 minutes.

Then reduce the heat to 325 °F (160 °C) upper and lower heat and let it bake for another 30 minutes.

Then take the cake out of the oven, let it cool thoroughly and then serve - ideally with fresh pineapple and whipped cream.

[Translated from here.]