Pineapple and coconut cobbles

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Pineapple and coconut cobbles

Pineapple and coconut cobbles




Ingredients Pineapple and coconut cobbles
Number of persons
-
8
+

140 g flour

1/3 bag of baking powder

140 g brown sugar

2 tablespoons of sesame seeds

70 g almonds , slivered or chopped

60 g dried apricots, chopped

1 tablespoon candied ginger, chopped

50 g coconut powder

230 g canned pineapple, drained and mixed

75 g semi-salted butter, melted

2 eggs, lightly beaten
For the icing:

20 g coconut powder

200 g icing sugar

25 g soft butter, melted

2 teaspoons lemon juice

1 tablespoon of boiling water





Preparation Pineapple and coconut cobbles
Total Time: 55 min
Preparation time: 30 min
Cooking time: 25 min
Spread the coconut intended for icing on a baking sheet. Brown it under the broiler for 2 to 3 minutes.
Preheat the oven to Th 5-6 (170°C).
Line a sponge cake tin (square) with greaseproof paper.
Mix the flour, baking powder and brown sugar.
Add the sesame seeds, slivered almonds, dried apricots, candied ginger and coconut powder. Stir in the pineapple, butter and eggs.
Pour into the pan. Bake 25 to 30 minutes in the oven.
Leave to cool.
For the icing, mix the icing sugar, melted butter and lemon juice. Add 1 or 2 tablespoons of boiling water to obtain a soft preparation without lumps.
Coat the cake with it and then sprinkle with toasted coconut.
Leave the icing to set then cut the cake into 16 pieces.

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