Cake with Pineapple and Caramelized Coconut

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Cake with Pineapple and Caramelized Coconut
Image: Veselina Konstantinova
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25/10/2016
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Preparation30 min.
Cooking30 min.
Тotal60 min.
Servings12
"There`s always an occasion for making a cake, inviting guests over for cake or eating a slice of cake - cake bakers` saying."

Ingredients

  • cake layers - 10.5 oz (300 g)
  • pudding - 2 packets, without boiling
  • milk - 3 cups (700 ml)
  • compote - pineapple, 1 jar/can
  • gelatin - 2 packets
  • milk chocolate - 3.5 oz (100 g)
  • butter - 2/5 cup (100 g)
  • sugar - 1 cup
  • coconut flakes - 1 packet, caramelized
  • sour cream - 1 2/3 cups (400 g)
measures

How to cook

Add 1 cup of water to the sugar and put them to boil to make the sugar syrup.

Make a layer of crumbled cake layers at the bottom of a cake form with removable sides, press with your hands. Syrup it with the sugar syrup.

Add the cold milk to the pudding and beat with a mixer. Beat until you get a fluff cream. Add the sour cream and continue beating until homogeneous.

Put 1 packet of gelatin in 1 cup of cold water. Once the gelatin swells, heat it up in a water bath without letting it come to a boil.

Add the prepared gelatin to the cream you made. Stir until the gelatin mixes with the cream.

Pour the cream over the first layer. Arrange another layer of crumbled cake layers on top. Press with your hands. Syrup it with the sugar syrup again.

Crumble the chocolate and add the butter. Put it in a suitable container and melt it in a water bath or microwave.

Pour this chocolate over the cake. On top of the chocolate glaze, arrange slices of pineapple from the compote.

Prepare the 2nd packet of gelatin according to packet directions. To it, pour in the juice from the compote and once the mixture begins to gel, pour it over the cake. Pour caramelized coconut flakes on the top and sides of the cake.

Leave it for 2-3 hours to set. Cool it before serving.

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