Pina Colada cake without gelatin

Ingredients for 1 servings:

• 2 m.-sized eggs
• 100 g sugar
• 60 ml sunflower oil
• 100 ml pineapple juice, from the can
• 2 tbsp coconut liqueur (Malibu)
• 175 g flour
• 2 tsp baking powder
• 400 ml coconut milk
• 3 tbsp sugar
• 4 tbsp cornstarch
• 200 ml cream
• 1 can pineapple pieces, approx. 400 g

Instructions

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

Collect all the pineapple juice from the can, add some to the crust and the rest to the filling. For the crust, beat the eggs and sugar until frothy, then stir in the sunflower oil, 100 ml of pineapple juice, and Malibu. Mix the flour and baking powder and fold in. Pour the batter into a greased 26 cm springform pan. Bake in an unheated oven at 180 °C (convection oven) for 30 minutes on the middle rack, then let cool. Mix the remaining pineapple juice with the sugar and cornstarch. Bring the coconut milk to a boil and stir in the pineapple juice, bring back to a boil briefly, and let cool. Whip the cream until stiff peaks form and stir into the coconut mixture. Spread the pineapple pieces over the crust, reserving a few for decoration. Then spread the coconut mixture over the crust and decorate with the remaining pineapple pieces. Chill the cake. The mixture will remain soft, but firm enough to be sliceable and won’t spread.