A great cake recipe for any occasion:

For the coconut sponge, beat eggs with sugar and vanilla sugar on a double boiler until creamy, then continue beating until the mixture reaches room temperature. Combine the flour, coconut and wheat starch, sift onto the egg mixture and fold in. Form on a baking tray lined with baking parchment paper, spread smoothly and bake in a heated oven at 230 °C with circulating air for about 8 minutes until the sponge is golden brown. Sprinkle another sheet of baking parchment with a thin layer of sugar, turn the sponge out onto it and cool. Carefully peel off the baking parchment immediately before further processing.

For the coconut mousse, whisk yogurt with coconut paste, powdered sugar and juice of one lemon until smooth. Soak cooled gelatine and let it melt in rum and coconut liqueur. Fold in a little whipped cream, then briskly mix the leveled gelatin into the amount. When the quantity begins to gel, fold in the whipped cream.

For the topping, drain the pineapple slices well, cut into small cubes if possible. Melt the soaked gelatine in about 100 ml pineapple stock, mix with the cubes and prepare.

Cake construction: Place a cake frame (alternatively a springform pan rim) around the sponge. Pour in the coconut mousse and spread smoothly. For

1, 5 hours in the refrigerator to set. Then spread the pineapple cubes evenly on top and chill repeatedly for 1, 5 hours.

Tip: It must be canned an

Exotic Coconut Pineapple Slice

Coconut biscuit capsule:

Coconut mousse:

Covering:

Instructions:

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