Put the coconut milk, orange juice, salt and sugar in a mixing bowl and stir with a whisk until the sugar is dissolved. Add the dry yeast and stir until homogeneous. Swap the whisk for a dough hook. Add the wheat flour one tablespoon and knead into a crumbly dough. Add the sunflower oil and knead the mixture into a smooth, plastic dough. Dust the dough with a little flour and cover in a warm place and let rise for 40 minutes.

In the meantime, line the springform pan with baking paper. Mix together the ingredients for the brine.

Peel and halve the pears and remove the core. Reserve half for the middle of the cake. Quarter the other halves. Wet the pieces with the brine.

Mix the ricotta cream cheese, coconut milk, coconut milk powder, the beaten eggs and the sugar in the cleaned mixing bowl until homogeneous. Finally, mix in the vanilla pudding powder together with the tapioca flour until homogeneous.

Coarsely grate the coconut cookies. Scatter 6 coconut biscuits on top of the cake base, use the remaining rasps to garnish.

Place the pear slices on the dough. I only had 2 large pears and instead of the pear half I used half a mango.

Let the pouring flow from the middle. Garnish with walnuts.

Bake the cake on medium heat at 180 degrees for 30-40 minutes. Let cool in the mold.

Put the cake in the fridge and let it cool and mature for at least 2 hours. Remove from the mold, cut open, garnish and serve cold.