Fruity fresh pineapple and coconut cake

Ingredients for 12 servings:

• 2 eggs
• 75 g sugar
• 50 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 8 sheets of white gelatin
• 1 can/n pineapple, in rings (580 ml)
• 1 can of coconut cream (0.35 l)
• ½ lemon(s), the juice
• 300 g whipped cream

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Beat eggs, 2 tbsp water, and sugar until creamy. Sift flour, cornstarch, and baking powder over the egg mixture and carefully fold in. Grease a fruit tart tin and dust with breadcrumbs. Pour in the egg mixture, smooth it out, and bake in a preheated oven (electric oven: 200 °C / gas mark 3) for 15-20 minutes. Turn the tart base out onto a wire rack and let it cool. For the cream, soak the gelatine in cold water for 10 minutes. Set aside 3 pineapple rings for decoration. Puree the remaining pineapple rings and pineapple juice. Add the coconut cream and lemon juice. Squeeze out the gelatine, dissolve it, and stir it in. Let the mixture semi-set in the refrigerator. Meanwhile, toast the desiccated coconut in a hot, dry pan until golden brown and let it cool. Whip the whipped cream until stiff peaks and fold it into the pineapple-coconut cream. Spread the cream over the sponge base. Quarter the pineapple rings and place them around the edge of the cake, then sprinkle with coconut flakes. Let the cake set in the refrigerator for at least 2 hours.