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

Method:

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

Recipe courtesy of Rehana Khatri