Baking

Pinacolada – coconut-pineapple cake

Pinacolada – coconut-pineapple cake – easy-to-prepare pastries. Biscuits, wonderful, with a slight hint of alcohol, coconut cream, pineapple jelly – flavors that merge perfectly into one.

Pinacolada – coconut-pineapple cake – ingredients

  • For bіskvіtu:
  • Eggs – 4 pieces.
  • Sugar – 2/3 cup.
  • Flour – 2/3 cup.
  • Baking powder – 2/3 tsp.
  • For the pineapple jelly:
  • Pineapples – 1 can (580 ml).
  • Gelatin – 4 tsp.
  • Water – 50 ml.
  • Powdered sugar – as desired, to taste.
  • For the cream:
  • Coconut liqueur – 1 glass.
  • Coconut shavings – 180 g.
  • Powdered sugar – 1 cup.
  • Oil – 200
  • Dry milk – 200 g.
  • Additionally:
  • Cookies “Savoyardi” or cookies “Ladies’ fingers” according to this recipe.
  • Coconut shavings for decoration.

Pinacolada – coconut-pineapple cake – recipe

Pour coconut shavings into a jar and fill with liquor. Leave for 12-20 hours, during which time you need to shake the jar several times. The shavings should completely absorb the liquid.

Sponge cake

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

Mix the flour with the baking powder, sift it to the egg mass, carefully knead it with a spatula.

Line a baking dish (d=28 cm) with parchment, pour the dough, level it, bake at a temperature of 180 degrees for about 30 minutes. Cool, cut the biscuit into 2 thin cakes.

Pineapple jelly

Dissolve gelatin in hot water, leave to cool.

Place the pineapple in a blender along with the syrup, blend until smooth. Add a spoonful of pineapple to the gelatin, mix well. Pour hardened gelatin to the rest of the pineapple, mix well. If necessary, add powdered sugar.

Put the pineapple mass in the refrigerator until it thickens slightly.

Cream

Beat butter with powdered sugar to a light creamy mass, add dry milk, mix well. Add the coconut shavings together with the remaining liquor, mix well. Set aside a few 4 tbsp. cream for decorating the cake.

We collect the cake

We put the bottom biscuit in the form, we spread the thickening pineapple jelly on top. Place the cookies on top, slightly pressing them into the jelly. Put in the refrigerator until the jelly is completely thickened.

Spread the cream on top of the cookies, “push” the cream between the cookies with a spoon, and spread it out. We spread the upper part of the biscuit on top. Spread with cream that has been set aside, sprinkle with coconut shavings.

We send the cake to the refrigerator for 8-10 hours.

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