Aromatic Pina – Colada cake

Ingredients for 12 servings:

• 50 g desiccated coconut
• 3 eggs
• 200 g sugar
• 100 g flour
• 1 tsp baking powder
• 1 tbsp lemon(s) – zest, grated
• 11 sheets of gelatin
• 275 ml pineapple juice
• 100 ml orange juice
• 500 g yogurt
• 250 g cream
• 50 g desiccated coconut
• 2 tbsp jam

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Toast the desiccated coconut. Separate the eggs. Beat the egg whites until stiff. Add 100g of sugar. Stir in the egg yolks. Fold the flour, baking powder, lemon zest and desiccated coconut into the egg mixture. Pour the mixture into a 26cm springform pan with the bottom lined with baking paper. Bake in the oven at 175°C (155°C fan, gas mark 2) for 30 minutes. Allow to cool. Soak 9 sheets of gelatine. Mix together 100ml of pineapple juice, orange juice and yogurt. Heat 50ml of pineapple juice and 100g of sugar. Squeeze out the gelatine and dissolve it in the pan. Add 3 tbsp of the yogurt mixture to the dissolved gelatine and then stir in the rest of the yogurt mixture until smooth. Chill until the mixture begins to set. Whip the cream until stiff and chill. Close the rim of the pan around the base. Fold the cream into the yogurt mixture and spread on the base. Chill for 3 hours. Soak the remaining gelatine. Heat the pineapple juice. Dissolve the gelatin in it and let it cool. After one hour of cooling, pour it onto the already firm cake. Remove the tin. Spread the jam over the cake edge and sprinkle with coconut flakes.