Pina Colada cake

Ingredients for 12 servings:

• 40 g desiccated coconut
• 200 g flour (wheat flour)
• 3 tsp, leveled baking powder
• 125 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 100 g butter, melted, cooled
• 100 ml milk
• 6 sheets of white gelatin
• 1 can/n pineapple, in rings, drained weight 490g
• 75 ml pineapple juice
• 400 g double cream cheese
• 1 pot of natural yogurt, 150 g
• 150 ml coconut milk
• 80 g sugar
• 1 packet of vanilla sugar
• 1 pack of flavoring (Finesse Jamaica rum)

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

To prepare, toast desiccated coconut in a pan without fat until golden brown. For the batter, mix flour with baking powder, sift into a 3-liter sealable bowl, mix with sugar and vanilla sugar. Add eggs, butter, and milk, and cover tightly. Shake vigorously several times (15-30 seconds in total) to ensure all ingredients are well blended. Fold in desiccated coconut. Stir everything thoroughly again with a whisk or spoon to ensure that any dry ingredients from the edges are incorporated. Pour the batter into a greased and floured 26cm springform pan and smooth the surface. Place the pan on a wire rack in the oven. Bake in a preheated oven at around 180°C for 30 minutes. Place the pan on a wire rack. Allow the pastry base to cool, then remove from the pan and allow to cool on a wire rack. For the topping, soak the gelatine in cold water according to the package instructions. Drain the pineapple slices in a sieve, reserving the juice. Dice half of the pineapple slices. Mix the cream cheese, yogurt, coconut milk, sugar, vanilla sugar, and flavoring well. Pour the pineapple juice into a small saucepan and heat the lightly squeezed gelatine while stirring (do not boil) until completely dissolved. Add the gelatine liquid to the cream cheese and mix well. Chill the cream. When the cream begins to thicken, fold in the pineapple cubes. Place the pastry base on a plate. Place a cake ring or the cleaned rim of a springform pan around it. Pour in the cream and smooth it down. Garnish the cake with the remaining pineapple slices. Chill the cake for 3 hours. Before serving, loosen and remove the cake ring or springform pan using a knife.