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Dessert cake with coconut and pineapple

Dessert cake with coconut and pineapple


Counter-mix the egg whites with a pinch of salt, add the sugar gradually and mix until it melts and becomes a glossy meringue.

Add the yolks mixed with oil, water, vanilla essence, grated lemon peel, sift the flour with the starch and mix with a spatula with greasy movements from bottom to top until smooth.

Pour the mixture into the tray lined with baking paper and put the tray in the preheated oven until it passes the toothpick test.

Let it cool very well after which we will cut it in 2 horizontally.

The pineapple cream drained from the syrup, we grind it with the blender until we get a not very fine puree.

Mix the cream with the whipped cream until it has the desired consistency, add the vanilla cream, pineapple puree, coconut and mix with a spatula until smooth.

In the baking tray add the first sheet of top (we can syrup with pineapple compote), add 1/2 of the cream of 2 sheets of top and the rest of the cream, sprinkle with coconut and let cool for a few hours before serving.