Description
The cake turns out very airy with a coconut-vanilla flavor. Prepared without adding oil, with coconut and mascarpone, white rum, lemon slices, pineapple and chocolate.
Ingredients
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Flour
150 g
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Yeast
1 pack
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Mascarpone
100 g
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Sugar
100 g
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Vanilla
1 pack
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Chicken egg
3 piece
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Dark chocolate
50 g
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Candied
50 g
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Coconut shavings
1 cup
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Rum
3 Tbsp
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Lemon
0.5 piece
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Salt
0.5 tsp
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Butter
Cooking
Mix flour with dry yeast (or baking powder).
Add the coconut and 2/3 of the sugar; mix well.
Separate the whites from the yolks; mix yolks with 1/3 of the sugar, add the mascarpone and beat together, add the flour and mix well.
Chop the pineapple and chocolate.
Add to the dough.
Lemon peel, flesh cut into chunks and also add to the batter along with rum; stir well.
Whites with the salt to whipped to a froth and add to batter, mix well; put into a form for muffins, greased.
And bake at 180°C in the lower part of the oven 35 minutes.
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