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35 min
  • 250 gflour
  • 175 gsugar
  • 125 gicing sugar
  • 125 gbutter
  • 125 mlmilk
  • 3 xeggs
  • 1 canpineapple rings
  • 2 tbspcrème fraîche
  • 1 tspbaking powder
  • 1 pkgcoconut flake
  • 1 pinchsalt

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multi-purpose blade
Strain the pineapple rings very well. Please do not throw away the syrup you have collected as we will need it later. Preheat the oven to 180 °C upper and lower heat. Grease a loaf baking tin and line it with baking paper.
Mix the flour, baking powder and salt using the bamix® with the mincer attachment. Set aside. Mix the butter and sugar using the bamix® with the whisk attachment. Gradually mix in the eggs while adding some of the flour mixture together with the last egg.
Lastly, alternately add the milk and the flour mixture until a homogeneous dough has formed. Slice the pineapple rings into chunks, then fold in. Fill the dough into the baking tray and smooth it out a bit. Bake the cake for about 55–65 minutes (skewer test). Immediately pierce the cake with a toothpick several times and brush on some of the pineapple syrup with a pastry brush.
For the icing either make a classic icing sugar glazing from icing sugar and water (or milk) or a thicker crème fraîche frosting. For this, first stir the crème fraîche in a small bowl until creamy, using the bamix® with the whisk attachment. Then gradually add icing sugar until the desired texture is achieved. Pour over the cake, sprinkle on the coconut flakes and allow to set. If you used milk or crème fraîche in the icing, you should store any remaining pieces of cake in the fridge until the next snack.

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