Pineapple and Coconut Cake Asia

Gateaux and Cakes
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Ingredients for 1 Cake tin 26 cm Ø
  • For the base
  • 200 g Digestive biscuits, crumbled
  • 50 g Coconut flakes
  • 100 g Butter, melted
  • Butter, for the baking tin
  • For the filling
  • 500 g QimiQ Classic, unchilled
  • 150 ml Coconut milk
  • 150 g Cream cheese
  • 50 g Sugar
  • 500 g Tinned pineapple, drained, diced
  • 1 Lemon(s), juice only
  • For the topping
  • 250 g QimiQ Whip Pastry Cream, chilled
  • 100 g QimiQ Classic, chilled
  • 200 ml Whipping cream 35-36 % fat
  • 100 g Sugar
  • 12 g Vanilla sugar
  • 100 ml Coconut milk
  • 0.5 Lime(s), finely grated zest
  • 5 g Gelatine 220 Bloom
  • To decorate
  • 40 g Coconut flakes
Method
1.
For the base: mix the biscuit crumbs and dessicated coconut with the melted butter. Press firmly into the base of a greased cake tin.
2.

For the filling: whisk the unchilled QimiQ Classic and other ingredients until smooth using an immersion blender. Spread onto base.

3.
For the topping: lightly whip the cold QimiQ Whip and QimiQ Classic together until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
4.
Add the remaining ingredients (except the gelatine) and continue to whip until the required volume has been achieved.
5.
Squeeze the soaked gelatine, dissolve and fold into the QimiQ mixture.
6.
Spread the topping onto the cake and allow to chill for approx. 4 hours.
7.
Sprinkle with dessicated coconut before serving.