Pina Colada is not only available as a great cocktail, but now also as an incredibly good, fluffy and creamy-fresh sheet cake. Holiday feeling!
INGREDIENTS
IMPORTANT: DOUBLE THE INGREDIENTS FOR A WHOLE OVEN TRAY!
FLOOR
200 g soft butter
200g sugar
4 eggs size M
150 ml coconut cream or coconut milk
½ lemon
220g flour
50 g cornstarch
1 pkg baking powder
pinch of salt
100 g desiccated coconut
400 g canned pineapple pieces , e.g. from Del Monte ®
CREAM
250 ml pineapple juice from canned pineapple
400 ml sweetened condensed milk
250 ml coconut cream or coconut milk
6 sheets of gelatin
250 ml whipped cream
DECORATION
400 g canned pineapple slices , e.g. from Del Monte ®
12 cherries with stems
30 g desiccated coconut
THAT’S HOW IT’S DONE
Preheat the oven to 180 °C top/bottom heat.
For the cake, beat soft butter and sugar until fluffy. Gradually add eggs and stir in coconut cream and lemon juice. Mix the flour with cornstarch, baking powder, salt and coconut flakes and add to the dough. Mix everything into a homogeneous dough. Drop the pineapple from the can into a sieve, collecting the juice (!). Chop 200g of the pineapple into small pieces and stir into the dough.
Then pour the dough into a 30 x 20 cm baking tray lined with baking paper and smooth it out. Bake in the oven for 10 minutes. After this time, place a piece of aluminum foil on top and bake for another 20 minutes. Then take it out of the oven and let it cool down for 20 minutes.
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