Ingredients

• For Sponge:
• 2 - egg
• 3 tbsp - hot water
• 100 g - sugar
• A pinch - salt
• 75 g - flour
• 10 g - corn flour
• 15 g - grated coconut
• For Filling:
• 1 - pineapple
• 100 g - brown sugar
• 100 g - sugar
• 1/2 cup - water
• 2 tbsp - lime juice
• 2 tbsp - gelatine
• 2 - eggs
• 2 - yolks
• 2 cup - cream

How to Make Coconut Pineapple Mousse Cake

• To prepare sponge: Beat the eggs with 3 tbsp hot water, sugar and a pinch of salt for three minutes
• Mix flour and corn flour together first and fold into the egg mixture.
• Lastly, fold in the coconut.
• Pour into a 22.5 cm round cake tin
• Bake in a preheated oven at 200 degree C for 20 minutes
• When done, remove and cool.
• Cut the cake into two slices.
• To Prepare Filling:
• Peel, clean and cut the pineapple into pieces.
• Boil (for about 15 minutes) with brown sugar, 30 g sugar and 1/2 a cup of water till the pineapple turns soft.
• Drain, cool and blend the pineapple in a mixer to a puree.
• Add lime juice and mix well.
• Dissolve gelatine in the pineapple syrup and keep aside.
• Beat eggs, egg yolks and sugar over hot water till creamy.
• Mix in gelatine and pineapple puree.
• Allow to cool and beat the cream till stiff and fold into the pineapple mixture. To Serve:
• Place one slice of cake in the baking tin
• Pour half of the prepared filling over it.
• Cover with the second slice of cake.
• Pour the remaining filling over to cover the entire surface.
• Chill in the refrigerator till set.
• To Decorate:
• Roast a little desiccated coconut on a tawa till brown.
• Remove the cake on to a serving dish and sprinkle desiccated coconut over it.
• Decorate with pieces of pineapple, if desired.