Coconut Cake

A great cake recipe for any occasion:

(*) For a cakefom of 30 cm in length.

Butter and flour the cake pan (quiche pan) and refrigerate.

Beat the softened butter (1) until it peaks. Add sugar, vanilla sugar and eggs alternately. Continue to beat heartily for about ten minutes, until the mixture lightens and the sugar crystals have dissolved.

Tip: The ingredients should be at room temperature so that the dough is nice and fluffy.

Cut the pineapple into small pieces and fold into the dough with the coconut flakes: stir heartily into the dough so that the typical cup with a crack is formed during baking.

Fill into the baking pan. Place on the lowest shelf of the oven at 180 degrees and bake for about 50 minutes.

Test with a wooden skewer: Stick in the center and pull out, if nothing sticks to it, the cake is cooked through.

Cut the passion fruit in two and remove the flesh with the seeds. Pass through a sieve and stir the juice with sugar and yogurt. Offer sauce to the cake.

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