Pineapple open cake without baking – a detailed recipe cooking. 
Time: 25 мин. a plus time for freezing Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. cream cheese cream such as Philadelphia
- 2.5 tbsp. coconut flakes, plus for sprinkling
- 1/3 Art. butter
- 1/3 frozen orange juice
- 400 gr. condensed milk
- 1 can (225 gr.) Pineapple pulp (drain all syrup)
- 2 tbsp. l grated orange peel
- 1 serving (225 gr.) Whipped cream (defrost)
- Cocktail Cherry, for decoration
Recipes with similar ingredients: Pineapple, Orange Zest, Orange juice, coconut flakes, cream cheese, condensed milk, cocktail cherry, cream
Recipe preparation:
- Preheat the oven to 205 ° C. Prepare the base: mold for pie size 11×22 cm. fill with a mixed mixture of coconut and butter. Bake for 4 -5 minutes. Allow to cool.
- Beat cream cheese until airy. Gradually add condensed milk and mix well. frozen juice and mix well. Add pineapple and orange peel. Stir in whipped cream. Pour the filling on coconut cake Sprinkle with coconut and garnish with a cocktail cherries. Refrigerate for at least 3 hours.
