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Inverted pineapple cake with coconut
A tasty recipe. The dessert contains the following ingredients: grated coconut, fresh pineapple (or 8 fresh slices), fine sugar, butter (soft), eggs, pineapple jam and flour.
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Ingredients
Directions
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Preheat the oven to 160 ° C. Roast the coconut in a dry frying pan until golden brown. Allow the coconut to cool on a plate.
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Cut the pineapple into slices of 1 1/2 cm thick. Cut away the peel with hard crowns. Halve the slices and also cut away the hard inner part.
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Sprinkle 50 g of sugar over the bottom of the thickly greased form. Place the slices of pineapple close together like a flower in the form. Cut the remaining slices into pieces and place them along the outer edge.
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In a bowl, beat the butter with a pinch of salt and the rest of the sugar with the hand mixer to a creamy mass. Add the eggs and beat until the mass becomes creamy again. Then beat the pineapple jam, coconut and flour successively through the batter.
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Spread the batter over the pineapple and smooth the top. Slide the mold into a ridge in the middle of the oven and bake the cake in about 45 minutes until golden brown and done.
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Place a flat dish directly on top of the oven and turn the cake on the dish. Allow the cake to cool.
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Nutrition
315Calories
Sodium0% DV1.220mg
Fat25% DV16g
Protein8% DV4g
Carbs13% DV39g
Fiber12% DV3g
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