Coconut Pineapple Cake

For the coconut-pineapple cake, preheat oven to 170 °C top/bottom heat. Line baking tray with baking paper. Cut pineapple into pieces. Separate eggs, beat egg whites with 1/3 of the sugar until stiff.

Beat yolks with remaining sugar and vanilla sugar until very foamy. Add buttermilk. Gradually add flour, baking powder and chocolate.

Add half of the whipped cream to the chocolate mixture and pour the batter into the prepared baking tray. Add coconut flakes and pineapple pieces to the remaining snow and spread this mixture on the dark dough.

Bake for about 40 minutes, if necessary cover with aluminum foil so that the cake (coconut layer) does not get too dark.

Preparation Tip:

With a little chocolate sauce on the coconut pineapple cake tastes even better. Likewise, the coconut cake can be prepared with other fruit, such as berries, as well as without chocolate.

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