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Chocolate, coconut and pineapple

Chocolate-coconut-cake with pineapple pieces


Were you ever curious how these multilayered, gorgeous cakes are made. Visually as well as regarding taste a delight. Covered with the finest cream with a chocolaty finish as well as decorated with fruits from faraway countries – this piece of art definitely is a tribute to summer.


Time required: 120 min    cooling time: 120 min.   recipe for 12 pieces


Ingredients for the chocolate bases (for a high cake - diameter 15 cm)

  • 6 eggs
  • 90 g sugar
  • 75 g butter
  • 135 g icing sugar
  • 75 g Organic Dark Chocolate from Berger Feinste Confiserie
  • 113 g flour
  • 3 tsp Organic Cocoa Powder from Berger Feinste Confiserie
  • 1,5 tsp baking powder
  • pinch of salt


Ingredients for the coconut cream

  • 300 g mascarpone
  • 150 g quark (creamy)
  • 20 g icing sugar
  • 40 g Organic White Chocolate from Berger Feinste Confiserie
  • 20 g grated coconut

Preparation of the chocolate bases


  • Preheat oven to 180 degrees circulating air. Line two baking tins (diameter 15 cm) with baking parchment.
  • Slowly melt organic dark chocolate over water bath.
  • Seperate eggs. Beat the egg whites with a pinch of salt and sugar until stiff.
  • In another bowl mix sieved flour, cacao powder and baking powder.
  • Beat butter and icing sugar creamy and add egg yolks one after the other. Add liquid, cooled chocolate and stir into the cream.
  • Alternatingly add flour-coconut mixture and egg whites to the batter.
  • Pour the dough into the prepared baking tins and bake for 30 min. Let cool completely.

Preparation of the coconut cream


  • Melt organic white chocolate slowly - the chocolate shouldn't be too hot.
  • Combine all the ingredients and mix well. Finally also add the liquid chocolate and again mix well. Don't overmix it as the cream should still be liquid.


  • Cut off the top of the cake bases with a knife and cut both bases through the middle.
  • Then spread the cream on to the bases until a small high cake forms. Add little pineapple pieces for an even fruitier cake.
  • Let the cake cool for about 2 - 3 hours in your fridge.
  • The next step will be a cover with Swiss Meringue buttercream and a drip with dark ganache.

Swiss Meringue Buttercream



  • 4 egg whites (about 140 g)
  • 200 g sugar
  • 250 g butter (room temperature)



  • Bring water in a small pot to boiling.
  • In a bowl mix egg whites and sugar. Put bowl on top of the pot with the boiling water - the bowl should not touch the water. Bring water to a point slightly under boiling - the steam should heat the egg whites indirectly. From time to time stir the egg whites.
  • Remove bowl from the pot when the sugar has dissolved. Now beat egg whites until stiff and keep beating until the bowl feels cold. The egg whites should get stiff and shiny.
  • Finally add butter in little portions and keep beating the batter until a shiny cream develops.
  • Now cover the cooled cake with this Swiss Meringue Buttercream.
  • Before further decoration let cake cool againg in your fridge.

dark ganache for decorating the cake



  • 100 ml cream
  • 100 g Organic Dark Chocolate from Berger Feinste Confiserie



  • Bring cream to boiling and remove from cooktop. Pour hot cream over chopped organic dark chocolate.
  • After about ten minutes stir the mixture.
  • Let the ganache cool until lukewarm before using it to decorate the cake.


This recipes is a creation of Mehlspeisenfräulein (@mehlspreisenfraeulein).

Pictures: Barbara Majcan.

Produkte für die Zubereitung des Rezepts

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