Baking

Nut and coconut cake with pineapple cream

Nut and coconut cake with pineapple cream – a tasty dish with an interesting combination of ingredients. Nut biscuits, pineapple custard and protein coconut cake are very well combined and complement each other’s taste.

Nut-coconut cake with pineapple cream – ingredients

  • For the nut cake:
  • Eggs – 5 pieces.
  • Sugar – 2/3 cup.
  • Flour – 70 g.
  • Walnuts (ground) – 50 g.
  • Baking powder – 1,5 tsp.
  • For the coconut cake:
  • Squirrels – 4 pieces.
  • Sugar – 1 cup.
  • Coconut shavings – 200 g.
  • For the cream:
  • Canned pineapples – 1 jar (together with soup).
  • Vanilla pudding – 1 package.
  • Oil – 200
  • Powdered sugar – ¾ cup.
  • Yolks – 4 pieces.
  • Additionally:
  • Chocolate glaze or jelly packaging.
  • Coconut shavings.

Interesting video on our channel:

Nut-coconut pie with pineapple cream – recipe

Nut cake

Separate the proteins from the yolks. Beat the egg whites to a stable foam, add sugar one spoon at a time, beat well after each portion of sugar. Add yolks one by one, beat at the lowest speed of the mixer.

Mix the flour with ground nuts and baking powder, add to the egg mass, carefully mix with a spatula.

Put the dough in a form (25×35), the bottom of which is lined with parchment. Bake at a temperature of 180 degrees for 35-40 minutes, until a “dry match”. Cool, cut into two equal cakes.

Coconut cake

Beat the egg whites to a stable foam, add sugar one spoon at a time, beat well after each portion of sugar. Pour coconut shavings, mix with a spatula.

We transfer the dough into a form covered with parchment, level it, bake for 35-40 minutes at a temperature of 180 degrees. The cake should be browned. We are cooling.

Cream

Pour the juice from the pineapples into a glass, add water until the glass is full.

Beat the yolks, add pudding and a third of a glass of pineapple “juice”, beat well until smooth. Bring the rest of the “juice” to a boil, pour in the yolk mass, and cook until it thickens, stirring constantly. Transfer the mass into a ceramic dish, cover with cling film so that it touches the entire surface of the cream. Leave to cool.

Cut the pineapple into small pieces.

Beat soft butter with powdered sugar until fluffy. Add a few spoonfuls of the cooled pudding, beat until smooth.

Add pieces of pineapple, mix.

We collect the braid

Lubricate the bottom nut cake with half of the cream, cover with coconut cake, press it slightly, grease with the rest of the cream, cover with the top nut cake.

Pour your favorite glaze or jelly on top, prepared according to the instructions on the package.

We put the braid in a cold place for 6-8 hours.

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