Pineapple-coconut cream cake

Ingredients for 1 servings:

• 2 eggs
• 75 g sugar
• 1 tbsp sugar
• 2 packets of vanilla sugar
• 10 g cocoa powder
• 60 g flour
• 1 tsp, heaped baking powder
• 50 g desiccated coconut
• 1 large can of pineapple
• 150 g jam (pineapple jam)
• 1 pack of cream stiffener
• 100 g dark chocolate
• 1 cube of coconut oil
• 500 ml cream
• 100 ml cream for the glaze

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Preheat oven to 180 degrees Celsius. Separate eggs, beat egg whites with 2 tablespoons of water until stiff. Sprinkle in 75g of sugar and vanilla sugar. Add egg yolks and mix. Mix together flour, baking powder, and cocoa powder and sift in. Spread mixture into a springform pan lined with baking paper and bake for approx. 20 minutes (middle rack). Let the base cool briefly in the pan, turn out onto a cake stand and let cool completely. Place desiccated coconut in a saucepan and toast over low heat. Drain pineapple and cut into cubes (you can also use pre-cut ones if you like). Beat 500ml of cream with vanilla sugar, 1 tablespoon of sugar, and cream stiffener until stiff, fold in toasted desiccated coconut. Spread pineapple jam on the cake base, top with pineapple cubes, and enclose in a cake ring. Pour coconut cream on top and spread evenly. For the glaze, crumble the dark chocolate and melt it in a water bath with 100 ml of cream and 1 cube of coconut oil. Mix well and drizzle over the cake. Refrigerate for about 2 hours. Decorate as desired.