PINA COLADA CAKE
Pina colada-tårta
2 eggs
1 ¼ cup flour
1/3 cup flaked coconut
2 teaspoons ground cinnamon
1 teaspoon vanilla sugar
1 teaspoon baking powder
1/3 cup pineapple juice
1/3 cup plain yogurt
1 tablespoon Maizena or cornflour
1½ tablespoons rum
pineapple chunks
Stir fat and sugar until fluffy. Add the eggs, one by one. Mix flour, coconut, cinnamon, vanilla sugar and baking powder in a bowl. Blend juice and yogurt into the batter and then turn in the flour mixture. Pour the batter in a round, greased and floured baking pan, holding 6 cups. Bake in the lower part of the oven at 350F for about 40 minutes. Unmould the cake on a rack and allow to cool.
Pina colada-tårta
A scrumptious cream cake with taste of coconut and
rum and a pineapple filling. Put the filling in the day before, so the cake
gets extra juicy.
1 cake, approx 10 pieces
3½ oz butter or margarine
1 cup sugar2 eggs
1 ¼ cup flour
1/3 cup flaked coconut
2 teaspoons ground cinnamon
1 teaspoon vanilla sugar
1 teaspoon baking powder
1/3 cup pineapple juice
1/3 cup plain yogurt
Filling:
1 ¼ cups crushed pineapple1 tablespoon Maizena or cornflour
1½ tablespoons rum
Decoration:
1 ¼ cups heavy creampineapple chunks
Stir fat and sugar until fluffy. Add the eggs, one by one. Mix flour, coconut, cinnamon, vanilla sugar and baking powder in a bowl. Blend juice and yogurt into the batter and then turn in the flour mixture. Pour the batter in a round, greased and floured baking pan, holding 6 cups. Bake in the lower part of the oven at 350F for about 40 minutes. Unmould the cake on a rack and allow to cool.
Mix crushed pineapple and Maizena in a saucepan and
heat until it thickens. Flavour to taste with rum. Split the cake in two layers
and put the pineapple between them as a filling. Allow the cake to cool.
Beat the cream until thick, spread it on top of the
cake and decorate with pineapple chunks. Serve the cake.
Enjoy!
Bella
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