Pineapple Coconut Cake

warm milk; Scatter coconut flakes and soak for 20 to 30 minutes. Then pour into a fine sieve and drain well.

Separate eggs. Egg whites and 4 tbsp. Beat the water until stiff. Gradually pour in the sugar. Stir in egg yolks. Mix the flour, cornstarch and baking powder and sieve onto the egg foam mixture. Fold in loosely. Finally fold in the coconut flakes and lemon zest. Put the sponge cake in a springform pan and bake at 175 ° C (hot air) for about 25-30 minutes.

Cut the cooled biscuit twice. Soak gelatin. Drain the pineapple well in a colander. Catch the juice. Place an edge around the lower sponge cake base. Drizzle the bottom with 3 tablespoons of pineapple juice and place 5 pineapple slices on top. Cut 4-6 pineapple slices into small cubes. Squeeze out the gelatine, melt it and mix it with ¼l pineapple juice. Put in a cool place. Beat the whipped cream and vanilla sugar until stiff. When the pineapple juice begins to gel, add the cream and pineapple cubes. Spread half of the pineapple cream on the bottom. Place the second base on top, also drizzle with 3 tablespoons of pineapple juice. Place 5 pineapple slices on top. Spread the rest of the pineapple cream over the top. Cover with the last soil and put in a cool place for at least 2 hours (preferably overnight).

Beat the remaining cream and sugar until stiff. Spread it all over the cake. Decorate the cake with diced pineapple and hazelnut brittle.