Description
This remarkably tender, flavorful, rich and simple cake with the classic coconut and pineapple is my gift to you, my wonderful friends! For your support, your friendship, your kind attitude towards me. The other day I got the seventh level – and this is so much your help! Without you I wouldn't have been possible! I am very grateful to you and for your good wishes and bright cards, which decorate my wall. And for your always warm comments that warm my soul! Thank you, my good! Help yourself!!! This cake is just for you!!!
Ingredients
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Coconut shavings
1 cup
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Flour
1 cup
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Sugar
0.66 cup
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Milk
1 cup
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Leavening agent
10 g
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Vanilla
1 pinch
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Condensed milk
3 Tbsp
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Coconut milk
150 ml
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Liqueur
2 Tbsp
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Pineapple
1 can
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Lemon juice
1 Tbsp
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Sugar
2 Tbsp
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Cream
150 ml
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Gelatin
1 Tbsp
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Cream
200 ml
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Powdered sugar
2 Tbsp
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Vanilla sugar
1 pack
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Lemon syrup
3 Tbsp
Cooking
The cake is very simple and tasty. Mix sifted twice with baking powder and vanilla flour with coconut and sugar. Pour cold milk and whisk quickly to mix the dough.
Quite pour the batter into the prepared pan and bake in a preheated 200 degree oven until an even Golden glow.
Cool on wire rack completely.
Return the cake to the form, and often prick the cake with a round stick. Mix condensed milk, liqueur and coconut cream and evenly pour pie. Let stand for 20 minutes. At this stage the cake is so delicious that it's hard to continue on!
Break the slices of canned pineapple with lemon juice and sugar into a puree. Add the whipped cream and soaked in pineapple syrup and dissolved according to the instructions gelatin. Stir and pour evenly over the cake. Remove in the freezer for 15 minutes, until the setting of gelatin.
Grease the cake on top of the souffle with a layer of lemon Kurd. I almost always have in stock a jar-another of this wonderful delicacy. In the absence of can be lubricated thick lemon jam or thick syrup same - acidity very decorate the cake.
Whip cream with powdered sugar ( I powdered with nuts, but it does not matter) and cover the top of the cake with a thick layer.
Put into the refrigerator for at least 4 hours, better – overnight. Before serving, decorate the cake crunches of coconut and grated white chocolate.
Serve cake chilled. The only negative – the cake is too delicate to remove it from the form entirely. Or cook in the form of detachable and blow a Hairdryer at recess. Or just not bothered, cut into pieces and serve as cakes.
With a Cup of strong coffee - just divine!
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