Coconut fruitcake

Name: coconut fruitcake
Cook time: 15 min
Total time: 65 min
Yield: 12
Ingredients: 250 g white caster sugar; 3 medium sized egg; 250 ml culinary liquid butter; 1 medium oranges; 250 g wheat flour; 2 el baking powder pack of 10 bags; 200 g fresh pineapple pieces; 100 g ground coconut

Lactose-free coconut fruitcake with pineapple. Festive cake, ideal for spring or summer.

Ingredients

250 g white caster sugar
3 medium sized egg
250 ml culinary liquid butter
1 medium oranges

250 g wheat flour
2 el baking powder pack of 10 bags
200 g fresh pineapple pieces
100 g ground coconut

Kitchen Stuff

1 satepper

Directions

Preheat the oven to 180 ° C. Beat the caster sugar with the eggs and salt. Stir in the butter well. Grate the orange zest of the orange.
Sieve the flour. Mix the flour, baking powder, coconut, pineapple and grater through the egg mixture until you have a nice, creamy batter. Spoon the batter into the cake tin and bake in the middle of the oven for about 50 minutes until golden brown and done.
Check with the skewer for doneness. Prick the skewer in the middle of the cake. If this comes out clean, the cake is done.