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Coconut and Pineapple Cream Cake

Name: Coconut and Pineapple Cream Cake
Prep time: 2400 s
Total time: 2400 s
Yield: 14
Ingredients: 100 grams Nestle Milkpak Cream; 1/2 teaspoon Leavening agents baking powder low-sodium; 250 grams NESTLE UNSALTED BUTTER; 100 grams Nuts coconut meat raw; 5 Mediums Egg whole raw fresh; 150 grams Wheat flour white all-purpose self-rising enriched; 400 grams Sugars powdered; 1/2 cup Pineapple canned extra heavy syrup pack solids and liquids; 1/2 cup Sugars powdered; 1/8 teaspoon Vanilla extract

40'

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A sweet delight for your evening tea, this pineapple cream cake loaded with NESTLÉ MILKPAK Cream and sprinkled with coconut shreds is a wonderful delight.

Not included in this recipe

Peanuts

Fish

Crustaceans

Family Meals

Dessert

Birthday

Ingredients

Servings

- 14 Portions +

Nestle Milkpak Cream

100 grams Nestle Milkpak Cream

Leavening agents, baking powder, low-sodium

1/2 teaspoon Leavening agents, baking powder, low-sodium

NESTLE UNSALTED BUTTER

250 grams NESTLE UNSALTED BUTTER

Nuts, coconut meat, raw

100 grams Nuts, coconut meat, raw

Egg, whole, raw, fresh

5 Mediums Egg, whole, raw, fresh

Wheat flour, white, all-purpose, self-rising, enriched

150 grams Wheat flour, white, all-purpose, self-rising, enriched

Sugars, powdered

400 grams Sugars, powdered

Pineapple, canned, extra heavy syrup pack, solids and liquids

1/2 cup Pineapple, canned, extra heavy syrup pack, solids and liquids

Sugars, powdered

1/2 cup Sugars, powdered

Vanilla extract

1/8 teaspoon Vanilla extract

Average price

132

Coconut and Pineapple Cream Cake

Nutri value

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Instructions

3 Steps

40'

Total

40'

Preparation

Cooking

Waiting

Step by step

1 of 3

20'

Step 1

In a bowl beat 5 eggs and 150 grams of sugar, and then add 150 grams flour, baking powder and a few drops of vanilla essence. Spread mixture in a greased and lined round mold. Bake in preheated oven for 35 - 40 minutes.

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2 of 3

10'

Step 2

In a bowl beat together 250 grams white butter, NESTLÉ MILKPAK Cream and icing sugar. When creamy mix in coconut.
Finely chop 1 cup of pineapple and keep aside. Remove cake from the oven, cut into 2 halves and sprinkle each with sugar syrup.

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3 of 3

10'

Step 3

Spread a little red syrup on one piece. Then spread with butter cream icing. Layer the top with finely chopped pineapples. Cover with the other half and then coat the cake with butter cream. Garnish with red syrup and sprinkle with dissected coconut. Refrigerate for 60 -90 minutes and then serve

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