Apple and coconut cream cake

Ingredients for 1 servings:

• 150 g butter
• 2 pts. vanilla sugar, bourbon
• 155 g sugar, (125 g + 30 g)
• 3 eggs
• 125 g flour
• 50 g cornstarch
• 1 tsp, leveled baking powder
• 50 g desiccated coconut
• 20 g butter, liquid
• 1 can pineapple, in pieces, 560 g-can) + juice of which: 200 ml
• 50 ml apple juice, and a little for mixing the pudding powder
• 1 pkt. pudding powder, vanilla flavor
• 750 g apples
• 400 ml cream
• 2 tbsp powdered sugar, for the pudding
• 4 tbsp Calvados (apple brandy)
• 6 tsp, heaped gelatin (instant gelatin)
• 2 tbsp powdered sugar, for the gelatin

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Preheat oven to 180°C. Peel and core the apples, and cut into wedges. Then cut the wedges into pieces. Melt 20g of butter. For the pastry, cream the butter with 1 sachet of vanilla sugar and 125g of sugar until fluffy. Beat in the eggs one at a time. Fold in the flour, cornstarch, and baking powder. Pour the batter into a greased springform pan and smooth it out. Mix the coconut flakes with the remaining 30g of sugar, 1 sachet of vanilla sugar, and the melted butter and sprinkle over the cake batter. Bake the cake at 180°C for 25 minutes. Remove from the pan (carefully turn it out), then turn it back out so that the coconut side is on top. Drain the pineapple through a sieve, reserving the juice. Simmer 200ml of pineapple juice with the apple juice and the apple slices for 2-3 minutes. Mix the pudding mix with the Calvados (and a little more apple juice if desired) and 2 tablespoons of powdered sugar and stir into the apple compote. Bring to a boil while stirring. Cut half of the pineapple pieces in half and add them to the apple compote. Let cool for 15 minutes, stirring frequently. (Reuse the remaining pineapple pieces for another purpose.) Cut the cake base in half horizontally. Place a cake ring around the bottom layer. Pour in the apple and pineapple compote and let cool completely. Whip the cream until stiff peaks form, stirring the instant gelatin mixed with the powdered sugar into the still-liquid cream. Spread the cream over the compote. Cut the top layer into 12 pieces and place them on the cream.