Deliciously fruity, buttery, crispy & with a bit of crunch: This simple sponge cake with pineapple and coconut ensures that holiday feeling on your plate!
Such a pineapple sheet cake is a nice alternative to the classic sunken fruit cake with apples. Grandma’s recipes are often the best. But now and then a little whistle doesn’t hurt either. And this juicy pineapple cake with coconut gets it from its topping, among other things. But more on that later.
First of all, the creation of the recipe. With the result, the juicy pineapple cake made from batter, I am happy. But up to the photos the whole thing cost me a few gray hairs ?. Not because the preparation is complicated – on the contrary. It’s actually a really simple pineapple cake from the tin. But if you accidentally leave it in the oven for half an hour longer than planned and then don’t have enough fruit left for the second round, that doesn’t exactly make you happy ?. Note: never bake quickly in the evening before you put the children to bed. That can take a while. And longer than such a sunken pineapple cake needs … So I had to do the recipe all over again. This time unfortunately with less (still available) fruit. Which is why the pineapple and coconut cake looks a little different in the pictures than the perfectly successful original.
The cake is a variation of Grandma’s variant with apples and cinnamon. Unlike this one, the Pineapple cake from the sheet less fruit, but not only that on, but also im The dough is sticky. In addition, the rather moist, sweet pineapple pieces need a little less liquid and sugar. The quick sponge pineapple cake with coconut (instead of almonds) is refined and topped off. A bit like the pineapple and coconut Swiss roll
Contents
This makes the sponge cake with pineapple and coconut an eye-catcher
So that it gets a nice color, I also smeared it with a light yellow frosting (colored with naturally colored fruit powders). I recommend you that Cake with canned pineapple to bake. In terms of consistency and sweetness, these are somewhat more “predictable” than the fresh ones. In addition, you are so sure that the fruit enzymes do not interact with the dairy products in the dough.
My sunken one Sponge cake with pineapple from the tray last got a topping made of coconut flakes and chopped pecans. This is optional, but adds a little crunch to the pastry. Are you in the mood for delicious sheet cakes? The lightning-fast, colorful sunken fruit cake, the pineapple upside down cake, the classic lemon cake or the variants with chocolate or currants are great. Have fun baking!
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Pineapple cake from the sheet
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Holiday feelings to indulge in: a wonderfully juicy, sunken fruit cake with pineapple and coconut
Lot: 1 sheet
ingredients
For the batter
- 230 Gram Butter soft
- 150 Gram Zucker
- 6 medium sized Owner Room temperature
- 1 Socket salt
- 350 Gram wheat flour
- 50 Gram Kokosraspel
- 1/2 teaspoon ground lemon peel
- 1 parcel baking powder
- 120 Milliliter Pineapple juice or milk
- 350 Gram Pineapple from the can, drained weight
For soaking and glazing
preparation
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Cover a tray (approx. 30 * 40cm, depending on how high the cake should be) with baking paper. Preheat the oven to 175 degrees top and bottom heat.
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Drain the pineapple well. Cut into very small pieces and drain again. Catch the juice in the process.
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For the dough, beat the softened butter and sugar for a few minutes until lightly frothy. Gradually stir in all the eggs one by one. Add lemon zest; Mix the flour with the desiccated coconut, baking powder and salt and stir in in several steps. Always add a little pineapple juice in between so that the dough falls from the spoon with difficulty.
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Fold in the pineapple pieces and spread the batter on the baking sheet. Smooth out and bake the cake for about 25 minutes.
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Drizzle the still warm cake with a little pineapple juice. Let it cool down and, if you like, spread a thin layer of icing on top. To do this, stir sifted powdered sugar with a little coconut milk, milk or pineapple juice and any yellow food color until smooth. If you like, you can sprinkle the cake with chopped nuts, desiccated coconut or flakes.
Tips & tricks for batter
General information
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