Pineapple and Coconut Cake

Gateaux and Cakes
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Ingredients for 1 Cake tin 26 cm Ø
  • For the base
  • 200 g Graham crackers, crumbled
  • 50 g Coconut flakes
  • 100 g Butter, melted
  • Butter, for the baking tin
  • For the filling
  • 500 g QimiQ Classic, room temperature
  • 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, chilled
  • 100 g QimiQ Classic, chilled
  • 200 ml Whipping cream 36 % fat
  • 100 g Sugar
  • 12 g Vanilla sugar
  • 100 ml Coconut milk
  • 0.5 Lime(s), finely grated zest
  • 5 g Gelatin 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 smooth. Add the remaining ingredients and mix well. Spread onto the 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.