Ananas-Kokos-Kuchen a La Piña Colada

For the pineapple coconut cake, preheat the oven to 160 degrees. Separate the 5 eggs. Beat the egg whites with half of the powdered sugar (100 g) until stiff.

Beat the egg yolks with the remaining powdered sugar (100 g), half a packet of vanilla sugar and the grated lemon zest until foamy. Slowly add the butter-flavored oil to the yolk mixture, stirring constantly.

Mix the flour with the baking powder and coconut flakes and drain the pineapple chunks through a sieve. Stir the flour-baking powder-coconut mixture into the yolk mixture, then stir in the 250 ml of the Piña Colada – milk drink.

Then carefully fold in the snow. Stir the pineapple chunks into the batter and spread on a baking sheet. Bake for about 45 minutes.

Preparation Tip:

Sprinkle the pineapple coconut cake with almonds or chopped pistachios before baking or afterwards as decoration.

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