Print Recipe

Coconut pineapple cakes

Ingredients dough:
2.500 gr Wheat flour 100%
250 gr Damco fruit bread cream 10%
250 gr Damco fruit bread powder  10%
150 gr Yeast 6%
50 gr Salt  2%
ca. 1.375 gr Water 55%
Ingredients filling:
1.250 gr Refru pineapple 5x5  50%
750 gr Raisins 30%
Ingredients coconut topping:
5.000 gr Damco macaroon mix
1.250 gr Water, boiling 100°C








Mix all ingredients, except the filling, and knead into a thoroughly kneaded dough. Then mix in the filling carefully.
Weigh the dough into 1,600 g pieces and fold the dough once. Proof for 10 minutes. In the meantime, mix Damco macaroon mix with water, for the coconut topping. Roll the dough until it is 4 cm thick and place in a (high) 60 x 40 cm baking tray. Prick the dough and spread 1,500 g of the coconut topping over it. 
Allow to proof for 40 minutes and bake. After cooling, cut into 7.5 x 7.5 cm pieces (approx. 80 g).

Baking time: ca. 25 min
Baking temp.: ca. 200°C with steam
Quantity: 4 pieces


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