I used shortbread here. Grate or mix these together or use a rolling pin to make crumbs in a plastic bag. Mix with the soft butter and fill into a 16-inch form, press down and let it set in the refrigerator.

Cut the pineapple slices into pieces and spread them on the crumbly base.

Slowly toast the coconut flakes with the sugar in a pan until they have taken on color.

Mix the yoghurt, sour cream and quark together and then stir in the roasted coconut flakes. Please leave a tablespoon of it for the decoration. You can also add a shot of Batida de Coco, which is really delicious.

Soak gelatine in very cold water, allow to swell, squeeze out and slowly dissolve over a low flame. Mix this with the yoghurt coconut mixture.

Pour over the pineapple on the crumbly base and put it back in the fridge. About 3 hours.

Treat with fresh pineapple pieces, coconut curls or other fine things according to your imagination.

TIP: If you spread 50 g of liquid couverture on the crumbly base, the base will not soak through so quickly and the cake will not be "mushy" the next day.