Coconut-Pineapple Cake
Instructions
Scrape the carrots, cut them into pieces and cook in the steam for about 20 minutes, then blend and let them cool down.
Make toast the walnut kernels in a non-stick frying pan for a minute and mince, then cut the pineapple into cubes.
Gather the ingredients in a bowl, add the coconut, oil, lightly beaten eggs, extract, cinnamon, sugar and baking powder and stir carefully.
Grease and flour two cake tins from 24 cm in diameter, put in the dough and let it cook in the oven at 180 degree fan for an hour.
After this time, let it sit the two cakes for 10 minutes, then sformatele and let them cool completely.
Meanwhile prepare the cream.
Sift a few times and knead dough with ricotta icing sugar.
Add the diced pineapple, mix thoroughly and let stand in refrigerator for at least 15 minutes.
Then spread it on the surface of a cake, lean over the other, complete with icing sugar to taste and serve.
Ingredients and dosing for 8 persons
- 350 g of 00 flour
- 500 g of carrots
- 200 g of pulp of pineapple
- 100 g of grated coconut
- 120 g of walnut kernels
- 350 g of cane
- 3 eggs
- 18 cl of corn oil
- 2 tablespoons of baking powder for cakes
- 2 tablespoons of cinnamon powder
- 2 tablespoons of vanilla extract
- Butter and flour for the cake pans
- For the cream:
- 400 g of ricotta
- 220 g of icing sugar
- 80 g of pulp of pineapple
- To decorate:
- Icing sugar