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Title: Coconut Pineapple Mousse Cake
Yield: 6 Servings

Ingredients

           ***FOR THE SPONGE***
      3    eggs
      3 tb hot water; (45 ml.)
    100 g  sugar
           a pinch of salt
     75 g  flour
     10 g  cornflour
     15 g  grated coconut
           ***FOR THE FILLING***
      1 lg pineapple
    100 g  brown sugar
     30 g  sugar
    1/2 c  water or more; (120 ml.)
      2 tb lime juice; (30 ml.)
      2 tb gelatine; (30 g.)
      2    eggs
      2    yolks
     75 g  sugar
      2 c  cream; (400 ml.)

Instructions

To prepare the sponge: BEAT up the eggs with three tbsp. hot water, sugar
and a pinch of salt for three to four minutes. Sieve flour and cornflour
together and fold into the egg mixture. Lastly, fold in the coconut.
Pour into a 22.5 cm round cake tin, preferably with a loose bottom. Bake
in a pre heated oven at 200o C for 20 minutes. When done, remove and
cool. Cut the cake into two slices.

To prepare the filling: Peel, clean and cut the pineapple into pieces and
boil with brown sugar, 30 g sugar and 1/2 cup water till the pineapple
turns soft (for about 15 minutes). 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. Beat the cream till stiff and fold into pineapple
mixture.

To serve: Replace one slice of cake in the loose bottomed cake tin. Pour
half of the prepared filling over it and cover with the second slice of
cake. Pour the remaining filling over to cover the entire surface and
chill in the refrigerator till set.

To decorate: Roast a little desiccated coconut on a tawa till brown.
Remove the cake onto a serving dish and sprinkle desiccated coconut over.
Decorate with pieces of pineapple, if desired.

Converted by MC_Buster.

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NOTES : A refreshing mousse with two layers of coconut sponge cake

Preparation Time: 0:50

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