Delicious and tender pineapple and coconut meringue cake will win your heart! This is love from the first bite and forever. This cake harmoniously combines a crisp cloud of coconut meringue, delicate cream with pineapple pieces and a moist biscuit. Your guests will definitely not forget such a cake.
Making such a cake is not very difficult. It is only important to strictly observe the proportions and recommendations, and you will definitely succeed in surprising everyone.
This pineapple and coconut meringue cake is perfect for any occasion. It is also quite large and is enough for 16 people.
Be sure to make the pineapple and coconut meringue cake, it's an incredibly delicious treat!
Ingredients:
Biscuit
- eggs - 4 pcs.
- sugar - 80 g (4 tbsp. l.)
- flour - 110 g (4 tbsp. l.)
- salt - a pinch
Meringue
- proteins - 4 pcs.
- sugar - 180 g
- coconut flakes - 200 g
Custard
- milk - 500 ml
- butter - 250 g
- yolks - 2 pcs.
- sugar - 4 tbsp. l.
- flour - 3 tbsp. l.
- potato starch (corn) - 2 tbsp. l.
- vanilla sugar - 15 g
Filling
- canned pineapples - 1 can (565 g)
Step by step recipe
Bake a biscuit
1. We break 4 eggs, carefully dividing them into yolk and white.
2. Add a pinch of salt to the proteins and begin to beat. When foam appears, gradually add 80 g of sugar.
Beat with a mixer for about 3-4 minutes until firm, stable foam, this is very important for biscuit dough.
3. Add the yolks to the whipped whites one at a time without stopping whipping. Beat until smooth.
4. Add flour to the beaten eggs in three approaches, be sure to sift it through a sieve. In total, 110 g of flour will be needed for a biscuit.
Stir the dough gently and briefly with a spatula. After kneading, the dough should remain airy and light.
5. Put the finished dough in a mold covered with parchment paper.
Spread the dough evenly over the entire form. The size of my form is 25 by 25 cm.
6. We put everything in the oven preheated to 180 degrees. Bake the biscuit for about 30-35 minutes.
7. Let the baked biscuit cool completely and remove from the mold.
Cut off the baked top crust from the biscuit. If the biscuit has a slice, then it is also advisable to cut it off.
Cooking meringues
8. Carefully divide 4 eggs into yolk and white. For the meringue, we only need proteins, and we use 2 yolks later for making a custard.
9. Begin to beat the whites. When foam appears, gradually, in small portions, we begin to add sugar, while constantly beating. In total, 180 g of sugar is needed for the meringue.
Beat egg whites with sugar until firm foam. It took me about 8 minutes to whisk. You should get such a stable mass.
10. Pour 200 g of coconut into it. Mix everything until smooth.
11. Transfer the resulting protein-coconut mixture into a mold covered with parchment paper. Distribute it evenly over the entire form.
12. We put everything in the oven preheated to 180 degrees. Bake the meringue for about 25 minutes.
13. Let the finished meringue cool.
Cooking the custard
14. Pour 0.5 liters of milk into a saucepan and put on fire.
15. While the milk is boiling, prepare the rest of the cream.
Pour 2 yolks into a bowl and begin to beat with a mixer. Gradually add 4 tbsp to the yolks. l. sugar and 15 g of vanilla sugar. Beat everything until whitening and an increase in mass in volume.
16. Pour 2 tablespoons into the resulting yolk mixture. starch, I have potato starch, but you can take corn. And add 3 tbsp. l. flour.
Mix everything with a mixer.
17. The milk has already boiled, gradually pour it into the prepared mass and mix until smooth.
18. Pour the resulting mixture back into the saucepan and place on the stove. Cook the cream over low heat, stirring constantly. It is very important to constantly stir the cream, as it can burn to the bottom during cooking.
19. Cook the cream until thick, it took me 3 minutes.
Cover the finished cream with a lid and leave it at room temperature to cool completely.
20. The custard base has cooled down, we continue to prepare the cream.
Put 250 g of butter at room temperature in a bowl. Beat the butter with a mixer until it whitens and increases in volume.
21. Add one tablespoon of the well-cooled custard base to the whipped butter, whisking the cream well each time. If you add the whole custard base to the oil at once, then the cream will turn out to be not so lush and airy.
22. Cut 1 can of canned pineapple into slices. We do not pour out the juice, we will need it to soak the biscuit. You can also buy pineapples in pieces.
Add sliced pineapples to the finished cream. We mix everything.
We collect the cake
23. The meringue has already cooled down, we go with a knife along the sides of the form and carefully take it out onto the board.
24. Put the prepared cooled biscuit on the bottom of the mold. Place an acetate film around the biscuit.
We soak the biscuit well with pineapple syrup from a jar, it took me about 100 ml of syrup to impregnate the biscuit.
25. On top, on the soaked biscuit, put the cooked custard with pineapple pieces. We level it evenly over the entire surface of the biscuit.
26. Put the coconut meringue on top of the cream. For convenience, I put the meringue on a flexible plastic board, since I can't lift it with my hands, the meringue crumbles and breaks. Press the meringue slightly against the cream with your hands so that there is no air gap.
27. We cover the cake with cling film and put in the refrigerator to infuse for 4 hours, or better for the whole night.
28. The cake is frozen. We take it out of the mold and place it on the dish. Remove the acetate film.
Cut the finished cake into portions.
29. The cake with pineapple and coconut meringue turned out to be very tasty and tender. It perfectly combines a delicate white sponge cake, butter cream with pineapple pieces and an airy coconut meringue cloud. Be sure to cook such a cake, it is very tasty.
Video recipe
The recipe is taken from my culinary site. gotovimop.com