Pineapple and coconut cake

This cake is not good. It is very good! One of the best cakes with cream, they ate. Light, Refreshing, with a touch cytusową. Fluffy sponge cake with a delicious cream with chunks of pineapple and it's all covered with crunchy meringue with coconut. I'm corresponds to a combination of pineapple and coconut. And if you also, it can not be indifferent to this Ciacho. I assure you, that one piece is over:) I recommend a very!

The recipe comes from the blog Moje Pysznosci, although I did from my own sponge cake recipe.

Ingredients for the sponge:

• 6 eggs (separate the yolk and the egg white)
• 3/4 glass caster sugar *
• cup flour
• 4 tablespoons of potato flour

Beat egg whites until stiff, at the end of churning add the sugar in batches, mixing all the time. Then add one egg mix, each. Finally, gently stir in sifted flour (I did it on the slowest speed mixer).

The bottom plates of dimensions 33×23 cm parchment paper for baking, Do not grease the sides of the grease or lined paper. Transfer the dough and smooth surface.

Bake at 170 – 175° C for about 30 -35 minutes, or what is called a dry stick. After this time, remove the sponge from the oven and cool completely. Sponge cake cooled down completely remove plaque. My sponge has grown strongly, So she cut it. Quenched sponge cake soaked.

When saturated sponge:

• 1/2 cup warm water
• 1 tablespoon lemon juice
• 2 teaspoon vanilla extract

Meringue ingredients:

• 4 egg whites
• half a cup of caster sugar
• 200g desiccated coconut

Beat egg whites until stiff, at the end of churning add the sugar in batches, mixing thoroughly. At the end pour the chips and gently mix (manually, no mixer).
The same badge, We baked sponge cake in the baking parchment paper, postponed until the meringue. Bake in a preheated oven at 175 ° C for 20-30 minutes, to a nice golden color. Remove them from the oven and let them cool.

Ingredients for the cream:

• one can of pineapple (my weight was 340g drained)
• 1 vanilla pudding
• 1/3 glass of sugar
• 250g butter, softened
• 4 yolk

Pineapples drain (Do not pour the juice!), and cut into small pieces. Pineapple juice should be glass. If it is less, should be supplemented with water. Drain a small amount and distribute the pudding. The remainder of the sugar juice boil. The juice Pour cooked pudding and bring to a boil while stirring vigorously. Boil for a few minutes. Allow to cool completely.
Beat softened butter on the bright and fluffy. The slaughtered alternately add the butter and egg yolk portion of cold custard, thoroughly mixing. At the end add the chopped pineapple and mix gently.

The soaked sponge cake with pineapple cream put, Cover the cooled meringue, lightly press. Cool in refrigerator for at least a few hours. You can decorate the top of the melted chocolate in a water bath.

*my glass = 250ml

Enjoy!

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