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Coconut pineapple cakes
Delicious tropical cakes with our Refru Pineapple!
ca. 200°C with steam
ca. 25 min
4 pieces
Ingredients
Dough:
2.500 gr
Wheat flour 100%
250 gr
Damco fruit bread cream 10%
250 gr
Damco fruit bread powder 10%
150 gr
Yeast 6%
50 gr
Salt 2%
ca. 1.375 gr
Water 55%
Filling:
1.250 gr
Refru pineapple 5x5 50%
750 gr
Raisins 30%
Coconut topping:
5.000 gr
Damco macaroon mix
1.250 gr
Water, boiling 100°C
InstructionsPrintDownload PDF
- Mix all ingredients, except the filling, and knead into a thoroughly kneaded dough. Then mix in the filling carefully.
- Weigh the dough into 1,600 g pieces and fold the dough once. Proof for 10 minutes.
- In the meantime, mix Damco macaroon mix with water, for the coconut topping.
- Roll the dough until it is 4 cm thick and place in a (high) 60 x 40 cm baking tray.
- Prick the dough and spread 1,500 g of the coconut topping over it.
- Allow to proof for 40 minutes and bake.
- After cooling, cut into 7.5 x 7.5 cm pieces (approx. 80 g).
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