Pina Colada cake

Ingredients for 1 servings:

• 200 g desiccated coconut
• 6 large eggs
• 300 g butter, room temperature
• 150 g icing sugar
• 2 packets of vanilla sugar
• 60 g sugar
• 210 g flour, non-stick
• 3 tbsp Batida de Coco or other coconut liqueur
• 1 gr. can/n pineapple (850 g net weight), sliced
• ½ liter cream
• ⅛ liter milk
• ⅛ liter Batida de Coco or other coconut liqueur
• 6 cl white rum (Bacardi)
• 8 sheets of gelatin
• 2 tbsp jam (apricot)
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

with coconut liqueur

First, toast the desiccated coconut without fat – ideally in a non-stick pan – for about 5 minutes, turning constantly, until light brown. Allow to cool. Separate the eggs. Beat the butter with the powdered sugar and vanilla sugar for about 5 minutes until fluffy. Gradually add the egg yolks and mix in. Beat the egg whites until stiff peaks, gradually stirring in the sugar. Carefully fold the beaten egg whites into the egg yolk mixture. Mix 150g of toasted coconut flakes with the flour and gently fold in. Slowly stir in the coconut liqueur. Pour the batter into a greased and floured springform pan (26cm diameter). Bake in a preheated oven at 170°C on the middle rack for about 45 minutes. Turn the cake out in the pan onto a wire rack and allow to cool completely. For the cream, strain the pineapple slices, collecting the juice and setting aside 3/8 l. Cut 4 pineapple slices into small cubes. Quarter the remaining pineapple slices and set aside for garnishing. Whip the cream until stiff and chill. Mix the reserved pineapple juice with the milk, coconut liqueur, and white rum. Dissolve the gelatine according to the instructions and stir in. As soon as the mixture begins to set, fold in the stiffly whipped cream. Set aside a third of this cream to spread on the top cake layer. Mix the remaining cream with the small pineapple pieces. Now remove the cake from the tin and cut it in half crosswise. Place one cake layer back in the springform pan and spread with half the pineapple cream. Place the second cake layer on top and spread with the remaining pineapple cream. Place the third cake layer on top and spread with the reserved cream. Garnish with the pineapple quarters. Let the cake set for a few hours. Then remove the springform pan. Spread the edge of the cake thinly with 2 tablespoons of apricot jam and sprinkle with the remaining desiccated coconut.