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Gluten-Free Pineapple Coconut Cake with Passionfruit Curd
THE BRICK KITCHEN25Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 6 eggs
- 150 grams white sugar
- 80 grams butter
- 300 grams pineapple (puree, see instructions below)
- 1 tsp. vanilla paste
- 75 grams coconut flour
- 1/2 tsp. baking powder
- 150 grams desiccated coconut
- 1/4 cup sugar
- 1/2 cup water
- 1/2 tsp. vanilla paste
- 1/2 pineapple (about 400g)
- 3/4 cup passion fruit (or 200ml, pulp, about ½ cup when strained)
- 2 Tbsp. lemon juice
- 3/4 cup caster sugar
- 2 eggs
- 2 egg yolks
- 110 grams butter (cubed)
- 2 egg whites
- 90 grams sugar
- 170 grams unsalted butter (soft, cut into 1 cm chunks)
- 1/2 tsp. vanilla paste
- pineapple (flowers, optional)
- passion fruit (curd)
- shredded coconut (toasted)
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