Pineapple Cake with Coconut

Beat the eggs into a foam, add water to them and continue whipping.

Gradually add the sugar, vanilla extract, and finally pour in the oil.

Mix the flour with coconut and baking powder.

Mix everything together and pour the dough onto a baking tray lined with baking paper.

We often bake it for about 30 minutes at 180 °C. After baking, let it cool and then cut it into 3 equal slices.

Prepare the cream by letting the gelatin swell in 3 tablespoons of pineapple compote juice.

Then heat another 4 tablespoons of pineapple juice and dissolve the swollen gelatin in it.

In the bowl, mix the yogurt with the powdered sugar and while stirring continuously, add the gelatin mixture and vanilla extract. Whip the cream and carefully fold it into the mixture.

Let the pineapple compote drain and cut the pineapple into smaller pieces.

Place the first part of the sponge on a baking tray, spread it with cream and sprinkle with pieces of pineapple. Continue with the second layer. Finish the cake with a third layer and spread cream on top. Let the cake set.

Finally, whip the remaining cream and spread the whipped cream over the cake and sprinkle with coconut.