New recipes

Coconut and pineapple cake

Coconut and pineapple cake

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Separate the egg whites from the yolks.

Mix the yolks in a bowl with the water, oil and vanilla sugar.

Mix the egg whites with the salt powder, then add, spoon by spoon, the sugar and mix until completely melted.

Sift and add the flour, then the starch and yolks.

Homogenize the composition by mixing gently, from the bottom up. Not circular.

Line the tray with baking paper, pour the mixture, level and place the tray in the preheated oven.

Bake on low heat until the top turns golden and pass the toothpick test.

Let it cool completely and cut it in half, horizontally.

Drain the pineapple from the syrup, put it in a bowl, then put the blender in the bowl for a few seconds until you get a puree. It doesn't have to be a fine puree, you can leave bigger pieces through it.

In a bowl put the whipped cream, sour cream, sugar and vanilla sugar and mix the mixture. First at low speed and then at a higher stage. You stop when the cream has the right consistency.

Add the rooster, pineapple puree and mix.

Place the first sheet on the tray and spread half of the cream. You level beautifully.

Place the remaining top, put the rest of the cream, level and sprinkle the coconut.

Let the cake cool for at least 2 hours.

Pineapple and coconut cake homemade cake recipe

Ever since I saw Pope Bun pineapple and coconut cake I put it on the to-do list.
The conclusion? It is a delicious and fluffy cake, which you will definitely repeat.

I hope you pass too pineapple and coconut cake on the to-do list. It is so easy to make and appreciated by all who taste it!

Cake top with egg whites and coconut

I discovered the egg white cake with coconut and pineapple on the blog. With a little extra color or not, the cake is a delight and will. Article from the colors of infarction.

Add the sugar and mix until smooth. Preparation Eggplant cake with coconut: Whisk the egg whites with a pinch of salt. Cake with poppy seeds, cream cheese and lemon - simple, good, refreshing. A dessert suitable for family meals or parties. Sift the flour over the egg white foam, and add the ground poppy seeds and vanilla. Healthy Snacks, Healthy Recipes. In another bowl, mix the egg foam. Add flour mixed with baking powder, melted white chocolate (steamed), milk and coconut.

We turn the obtained composition into one. When you have too many egg whites in the freezer, please remember this cake. It is my own recipe and I am very happy with it.

Coconut and pineapple cake

Coconut milk and pineapple cake is in the category of cakes light and with a fairly simple method of preparation.

I'm not crazy about coconut, although sometimes coconut milk saves or honors some desserts.

Because I had a can of coconut milk and a can of pineapple compote from Sun Food I turned the magic wand of the cookies a little and look what came out!

Wheat ingredient:

  • 4 husband eggs
  • 100g old
  • 100g melted butter
  • 175g flour
  • 2 teaspoons baking powder
  • a pinch of salt

Cream ingredient:

  • 400 ml coconut milk (canned)
  • 400ml sour cream with over 30% fat
  • 100g old
  • a small bowl of chopped pineapple (compote)
  • 1 sachet of gelatin (10g)

Method of preparation:

For the countertop beat eggs with sugar and salt using a mixer. Then add a little melted butter and then sifted flour and baking powder.

We pour the composition into one tray (20 / 30cm) lined with baking paper and bake at 180 degrees , in a preheated oven. We bake the sheet like this for approx. 25 minutes.

When cooked, remove the top from the oven and leave to cool.

For the cream beat the cream with the sugar and then mix it with the coconut milk and the chopped pineapple.

Put the gelatin in 100ml of cold water (or according to the instructions on the package) for 10 minutes and then dissolve in a bain marie. It is incorporated into the cream.

Pour the cream over the cooled countertop and refrigerate overnight.

The cake with coconut milk and pineapple is cut into square pieces (or as you like) and decorated with pieces of pineapple and mint leaves.

The cake is fine and has an exotic taste. I would say that it is suitable for summer days but also for those who love light desserts.

Coconut and pineapple cake - Recipes

Yellow rock:

Coconut beef:

Pineapple cream:

2 sachets of vanilla pudding (2 & # 21540 g)

Yellow Rock Syrup:

Method of preparation :

Yellow rock : we mix the egg whites with a pinch of salt, we add the sugar, mixing until it melts and we obtain a firm and glossy meringue, the yolks rubbed with the oil gradually, and finally the flour. Stir with a spoon. Bake the composition in a preheated oven, at 180 degrees Celsius, for about 15-20 minutes, in a tray (20 & # 21530 cm) lined with baking paper. We cut the cold top in 2.

Beef coconuts : in a bowl, mix the egg whites with a pinch of salt, add the sugar, mixing until it melts and you get a firm and shiny meringue, and finally the coconut mixed with flour. Bake in a tray (20 & # 21530 cm) lined with baking paper, in the preheated oven, at 180 degrees Celsius, about 15 minutes.

Pineapple cream : Squeeze the pineapple juice and cut it into very small pieces. We set aside the juice obtained. Mix the yolks with the sugar, then add the 2 sachets of vanilla pudding, the juice squeezed from the compote (about 230 ml), then the cold milk. Put the pan on medium heat, stirring until it thickens. Remove from the heat, cover with cling film and let cool.

We mix the cooled cream a little and in it we add the soft butter at room temperature in a few tranches, mixing well. Finally add the pineapple pieces. Divide the cream into 3.

Assembly : 1/2 yellow syrup-1/3 pineapple cream-1/2 yellow syrup-1/3 pineapple-coconut cream-1/3 pineapple-coconut cream.

Put the cake in the fridge in the evening until morning or for at least 4 hours. Slice with a sharp knife.

Pineapple and coconut cake

It is a simple, fast cake, whose aroma invites you to enjoy it.

It can be made with pineapple from compote, as I did or with fresh pineapple, which gives it an even stronger flavor. You can also use fresh coconut, a little fried or dried coconut, which is packed in bags.

For a tray of approximately 24 * 36 cm, we need:

  • 300g flour
  • 200g butter at room temperature
  • 3 eggs
  • 300g old
  • 2 teaspoons grated baking powder
  • a pinch of salt
  • 200ml coconut milk
  • 1 tablespoon vanilla extract
  • 2 cans of pineapple compote or a fresh pineapple
  • 300-400ml whipped cream
  • optional 1-2 tablespoons powdered sugar, if you prefer sweetened whipped cream
  • half a coconut or 50g grated coconut
  • pieces of pineapple

How I did:
[obi_random_banners align = & # 8221center & # 8221 screen = & # 8221single & # 8221]

I heated the oven to medium temperature (180ºC) and greased it with butter and covered the tray with flour. I used a 20 * 30 cm tray but I recommend you use a bigger one because my cake came out very high.
I sifted the flour and mixed it very well with the baking powder and salt.

I drained the pineapple and cut it into small cubes. I put 250g pineapple pieces, but it seemed too little. Put 400-500g.

I stirred the canned coconut milk very well, then opened it. I also mixed with a spoon in it to homogenize the milk.

In a larger bowl, mix the soft butter with the sugar for 2-3 minutes until it becomes creamy. I added eggs one at a time, mixing after each until incorporated and then the vanilla extract. I added flour alternately with 200ml coconut milk as follows: first 1/3 of the flour, then 1/2 of the milk, 1/3 of the flour, 1/2 of the milk and finally 1/3 of the flour, mixing after each addition until incorporation. Then I added the pineapple and incorporated it with the spatula.

I poured the composition into the tray, leveled and baked for 35 minutes on medium heat (180ºC), until it passed the toothpick test.

When it was baked, I took the cake out of the oven and, hot, I pricked it in several places with a fork and I syruped it with the other 200ml of coconut milk. I let it cool.

I've prepared coconut. First I broke it (with difficulty) with the hammer. I took out the core and cleaned it of the brown skin, then I shaved it on the grater with small holes. The grated coconut can be used as such or it can be fried a bit for a more intense taste and a more special look, which I also did. So I put it in a pan and baked it for 10-12 minutes on medium heat (180ºC). During baking, I took out the tray 3 times and mixed it so that it wouldn't burn.

When the cake cooled, I whipped the whipped cream and spread it on top. I then sprinkled grated and fried coconut. It can also be decorated with pineapple pieces.

Apple pudding

Ingredients needed for apple pudding:

  • 500 gr apple
  • 6 eggs
  • 150 gr butter
  • 150 g vanilla sugar
  • 100 gr flour
  • esenta de rom
  • a little butter for the greased form

How to prepare apple pudding:

Peeled apples are grated and mixed with rum. Whisk the egg whites.

In a bowl, mix eggs, sugar and butter. Gradually add the flour, then the apples and the foam.

Pour the mixture into heat-resistant ceramic molds greased with butter and bake for about an hour.

The pudding is poured on plates and served with sugar mixed with cinnamon and almond pieces.

Coconut and pineapple cake - Recipes

The home Recipes Desserts Coconut and pineapple cake

Main Menu


Bibliographic resources


Designed by:
Joomla Templates

It is a cake with a delicate, fine taste, with an exotic aroma

It's easy to prepare, you don't need special whims

I made it in a 34x23 tray and then cut it into small squares

If you want a higher countertop, I advise you to choose a smaller tray.


1 box of sugar-free pineapple compote or 1 medium baked pineapple

200 g fructose for countertop + 80 g fructose for cream + 1 tablespoon fructose for pineapple compote (if you make compote at home)

50 g premix for pastry "Dr Man"

2 tablespoons vinegar or lemon juice (fixes the meringue)

* 1 teaspoon pure brandy flour

200 g butter 80% fat, at room temperature

a little salt (both cream and countertop)

for garnish: grated dark chocolate or coconut

* I use konjac flour to prepare puddings for various creams, it seems to me that it tastes finer than my pastry premix (which I feel in this type of cream.) search on google and find online stores that sell it it has a low index and is ok used that way. Attention: when consuming konjac dishes, make sure you drink enough water during the day, konjac is a "drunk" fiber that requires a lot of water.

Separate the egg whites from the yolks.

I went for the homemade compote version of a pineapple: I cut the pineapple into small pieces (except for the back, you eat it as a snack, because it is rich in bromelain, good for burning fat) and I boiled it with 2 glasses of water (500 ml) and 1 tablespoon of fructose when the water is halved, I stopped the fire and left it to cool after it cooled I strained the compote and the resulting juice, 250 ml, I kept it for cream.

Mix 80 g fructose with konjac flour, then rub the 6 yolks with a pinch of salt, fructose and pineapple juice. Boil on a sea bath, stirring constantly with a pear and boil until thickened (about 6 minutes). Cover with a foil surface and leave to cool.

Whisk the egg whites with a pinch of salt, when they become firm foam, gradually add the 200 g fructose and beat continuously during this time add the vinegar or lemon juice.

After you have incorporated all the fructose and the egg white foam is very firm, add the coconut and the pastry premix and mix lightly with a pastry spatula, with vertical movements.

Bake in a tray covered with baking paper, at 200 degrees Celsius, for 13-15 minutes (or until you see that it has acquired a light golden color).

Cool on a grill.

Cream: rub the butter foam, then gradually add a tablespoon of egg yolk pudding, the pudding must be cooled to room temperature, to have the temperature of the butter, otherwise it can be cut.

Assembly: sprinkle the pineapple pieces on the counter, add the cream and garnish with coconut or grated dark chocolate.

Coconut and pineapple cake - Recipes

The home Recipes Desserts Fluffy cake with coconut and pineapple

Main Menu


Bibliographic resources


Designed by:
Joomla Templates

What I really like about this cake is the top, even Â

I will use the recipe for other cakes. It is very fluffy and

I took the recipe and adapted it from here.

Wheat ingredient:

100 g premix for pastry "Dr Man"

1 teaspoon of konjac (I use it as a starch substitute in various recipes

Mix the premix with the konjac flour.

Separate the yolks from the egg whites, rub the yolks with the 3 tablespoons of oil.

Whisk the egg whites, then add the fructose and beat for another 2-3 minutes. Add the 3 tablespoons of water and mix for another minute.

Add the yolks in 3 tranches, mixing for a few seconds each time.

Add the premix and mix lightly, with vertical movements, with a pastry palette or with a fork.

Bake for 15 minutes at 160 degrees Celsius, then another 5 minutes at 150 degrees Celsius.

Cream ingredient:

450 ml whipped cream

60-80 g fructose (depending on how sweet you want)

2 tablespoons lemon juice

the pulp from a medium pineapple (slightly boiled and well sprinkled with juice) or from a canned pineapple without sugar

Whip the cream with fructose foam, add the lemon juice that will fix it better.

Put the pineapple in a blender, it will result in a puree. Mix the pineapple puree in the whipped cream, then add the coconut.

Cut the top in two halves, put half the cream in the middle and the other half on top of the cake.

Delicious cake with chocolate and nuts, gluten-free - Here's how to make it

Chocolate cake is one of the most popular sweets in the world. But anyone trying to lose weight knows that it is rich in sugar and fat, making it impermissible in diets and also irresistible!

If you are a true chocolate maker, this recipe can be exactly the balance between the satisfaction of eating a good chocolate and a healthy snack.

Here's how to make a gluten-free chocolate cake

You need 3 ingredients:

• 3 ripe bananas
• 30g cocoa powder
• 140g peanut butter or almonds

1. Preheat the oven to 175 ℃
2. Peel the bananas and cut them into small pieces
3. Put the bananas in a large bowl and pass them well with a fork
4. Add walnut butter and mix until smooth
5. Add the cocoa butter and use a blender to get a fine texture
6. Grease a baking tray with coconut oil
7. Pour the amount into the pan and bake the cake for 15-25 minutes until ready

The key ingredients of the cake

Bananas are full of potassium, which lowers the risk of stroke. Moreover, the high concentration of fiber fights inflammation in the intestines and helps you eliminate toxins from the digestive tract. Fiber also cleans plaque on the arteries, preventing cardiovascular disease.
Cocoa contains flavonoids that can have the opposite effect on memory for 20-30 years. It also protects neurons and provides a general state of well-being

Walnuts are rich in healthy fats and help you feel full and satisfied. They are also full of protein that helps you feel energetic throughout the day. Walnuts are so healthy that a Harvard study confirmed that "people who eat nuts regularly are less likely to die from cardiovascular disease or cancer - in fact, they are more likely to die from any cause." ”

So, this cake is full of healthy nutrients, is extremely tasty and does not have too many calories. You have every reason to try it!

Video: Ανάποδο Κέικ Ανανά. Άκης Πετρετζίκης


  1. Remi

    In this something is I think that it is the excellent idea.

  2. Athmore

    I apologise, but, in my opinion, you are mistaken. I can prove it.

  3. Devere

    I believe that you are wrong. I'm sure. Let's discuss this. Email me at PM, we will talk.

Write a message