Photo: Lila la Loop
Summer cake without any baking
Exotic delight meets local pride: This pineapple-coconut cake is a tropical highlight with a Ruhr region flair. Sunshine on your tongue, a holiday feeling in your mind – this pineapple-coconut cake is more than just a summer cake and dessert. It's a culinary escape to the tropics, wrapped in a light and creamy coconut filling and fruity pineapple. Anyone longing for a sweet break will find the perfect balance between exotic freshness and local baking expertise in this cake. Whether for Sunday coffee, as the highlight of a birthday table, or as a summery gift – this cake is sure to please. Recipe It impresses with its refined simplicity and the harmonious interplay of tropical aromas.
The combination of juicy pineapple and delicate coconut evokes images of Caribbean beaches and rustling palm trees, exactly what one would expect from... Baldeneysee can experience it. And the preparation is also possible without a long trip. With just a few ingredients, clear steps, and no oven at all, you can conjure up a cake that not only looks stunning but also tastes amazing. The fruity acidity of the pineapple meets the creamy sweetness of the coconut – a duo that has long been a staple in the world of cakes and yet still surprises because it can be interpreted in so many individual ways.
A crisp crust ensures the perfect consistency, encasing the filling and giving the cake stability. The coconut cream is refined – as shown here – with cream cheese, or alternatively with mascarpone or quark, depending on your preference. The pineapple can be used fresh or canned – ideal for spontaneous baking sessions. If desired, a touch of coconut liqueur, rum, or lime juice adds extra aromatic depth to the cake.
And now for the best part: Even though the ingredients sound like something from the South Seas, this cake has its firm place in the heart of the Ruhr region. Because here, where currywurst and pilsner reign supreme, the love of baking is constantly growing. Where people work hard, they also enjoy indulging – both, of course, with passion. This pineapple-coconut cake brings a touch of wanderlust to coffee gatherings and shows that the Ruhr region is more than just coal and miners. It can do coconut, too!
| Preparation time | portions | difficulty | Kitchen |
|---|---|---|---|
| 35 minutes | 1 | simply | Caribbean |
Ingredients
For the floor 280g butter biscuits
100 g butter
1 pinch of salt
For the cream 6 sheets of white gelatin
250g canned pineapple rings
150 ml coconut milk
400g cream cheese
1 tsp vanilla sugar
8 tablespoons coconut liqueur
300 g cream
100 g icing sugar
For decoration 50 g coconut flakes
Optionally, fresh baby pineapple and coconut for decoration.
preparation
1. For the base, finely crush the cookies. Melt the butter and mix it with the cookie crumbs. Place a cake ring on a cake plate and fill it with the cookie mixture, press it down, smooth it out, and chill.
2. Soak the gelatin in cold water. Drain the pineapple in a sieve, reserving the juice. Puree the pineapple flesh very finely with the coconut milk. Stir in the cream cheese, vanilla sugar, and liqueur. Warm 4 tablespoons of the reserved pineapple juice and dissolve the squeezed-out gelatin in it, then stir it into the pineapple mixture. Let it cool.
3. Meanwhile, sift the powdered sugar. Whip the cream until stiff, gradually adding the powdered sugar. Fold the whipped cream into the custard. Spread the custard evenly over the cookie base and chill for about 3 hours.
4. Carefully remove the cake ring and decorate the cake all around with shredded coconut. If desired, decorate the cake with small pieces of baby pineapple and coconut flesh.
| Recipe by: |
|---|
| Bianca Killmann |