Bizcochuelo con Piña y Coco
In a large bowl, sift together the flour with the baking powder and the salt, set aside.
In another bowl, mix the egg whites until forming soft picks, add (250 gr sugar), little by little and mix until the sugar is dissolved and the mix makes stiff peaks.
Add one by one the egg yolks, mixing well after each addition.
Add the vanilla. Then little by little fold in the flour mixture and mix until well blended.
Pour the batter on a previously greased baking dish and bake on a previously pre-heated oven at 180 °C for around 30 minutes or until prick with a
thoothpick it comes out clean.Let it cool down
before removing from the dish
In a large saucepan place the grated coconut and pineapple with the remaining sugar and a 1/4 cup of water.
Cook stirring constantly until the mixture becomes sticky and if you past the spoon through the botton of the pan it leaves a track.
Add some drops of food coloring (red), mix well and set aside.
Half the cake (horizontally), and spread the fruit mixture on the top of one of the half, the cover it with the other half.
Frost the cake with some custard (not too stiff), prepared following the instructions in the package.
Decorate with the candied cherries.