| Mix the flour, cocoa, baking powder and salt - add the maple syrup, water or juice, oil and vanilla, stir them in with a fork, don‘t beat, and fold in the grated coconut. Cut the pineapple into 1 cm thick rings and cut them all except for one into eighths. Bake the cake in two springform pans (24cm) (or one after the other, if you only have one pan). Distribute half of the pineapple pieces randomly on one of the springforms. Bake at 180°; C for about 25-35 minutes (gas level 6), test with a skewer. Let the cake cool. In the meantime whip the Soyatoo! soy whip with the vanilla sugar. Purée the rest of the pineapple, except for a few for decorating the cake. Once the cake layers are cooled, spread the first one with pineapple and cream, place the second one on top, spread the sides of the cake with cream and decorate with the remaining pineapple ring and wedges and the cream to make a queen‘s crown. |
