Cake with coconut and pineapple
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Preparation:
Scrape the carrots, cut into pieces and cook in steam for about 20 minutes, then frullatele and allow to cool. Toast the walnuts in a non-stick frying pan and chop them for a minute, then cut the pineapple into cubes. Combine the ingredients prepared in a bowl, add the coconut oil, lightly beaten eggs, extract, cinnamon, sugar and baking powder and mix well. Butter and flour two cake tins 24 cm in diameter, distribuitevi inside the dough and cook it in a ventilated oven at 180 degrees for one hour. After this time, let stand the two cakes for 10 minutes, then let them cool completely and sformatele. Meanwhile, prepare the cream. Sift a couple of times the cheese and knead with icing sugar. Then add the diced pineapple, mix well and let stand in refrigerator for at least 15 minutes. Then distribute it on the surface of a cake, lean over the other, complete with icing sugar to taste and serve. |
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- 350 Flour 00 G
- 500 g carrots
- 200 g of pineapple pulp
- 100 g grated coconut
- walnuts 120 G
- 350 G Brown sugar
- 3 eggs
- corn oil 18 Cl
- 2 Tbsp Yeast Powder For Sweet
- 2 tablespoons ground cinnamon
- 2 tablespoons vanilla extract
- butter and flour for cakes
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