Pineapple and Coconut Cake: Recipe
Miscellaneous / / November 24, 2023
Beat the yolks with a mixer at high speed, gradually adding 1 cup of sugar until the mixture becomes thick and fluffy.
Add melted butter, vanilla extract, ½ cup fruit syrup and flour to the yolks. Stir until smooth.
Beat the whites with a mixer using clean beaters until soft peaks form. With the appliance running, add the remaining sugar one spoon at a time. Bring the whites to stiff peaks. Gently fold them into the dough.
Divide the dough between the molds. Bake for 18–22 minutes. Leave the cakes in the pans for 10 minutes and then transfer to a wire rack to cool completely.
The finished cakes should spring back slightly when pressed.
While the cakes are preparing, make the cream. In a large bowl, beat the cream with a mixer until thick. Add 1 cup powdered sugar and continue beating until stiff peaks form.
Cut both cake layers in half lengthwise. Place the first crust on a plate and soak in 2 tablespoons of the remaining pineapple syrup. Add about 2 cups of cream. Repeat layers twice.
Cover with the last layer of cake and soak it in syrup. Cover the cake with the remaining cream on all sides and sprinkle with coconut flakes. Refrigerate for 1 hour before serving.
If desired, you can decorate the top of the cake with whipped cream and pineapple pieces.