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Name: Coconut Pineapple Mousse Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 75 g Flour; 10 g Cornflour; 100 g Sugar; 3 Eggs; 15 g Grated coconut; A pinch of salt; 3 tb Hot water; (45 ml.)

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INGREDIENTS

75 g Flour
10 g Cornflour
100 g Sugar
3 Eggs
15 g Grated coconut
A pinch of salt
3 tb Hot water; (45 ml.)

Servings

INSTRUCTIONS

MMMMM----------------------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.) 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. NOTES : A refreshing mousse with two layers of coconut sponge cake

NOTES

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Coconut Pineapple Mousse Cake

75 g Flour
10 g Cornflour
100 g Sugar
3 Eggs
15 g Grated coconut
 A pinch of salt
3 tb Hot water; (45 ml.)

MMMMM----------------------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.)   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.        NOTES : A refreshing mousse with two layers of coconut sponge cake

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Nutrition

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Serving Size: 1 Serving (158g)
Recipe Makes: 6 servings

Calories: 304
Calories from Fat: 120 (39%)

Amt Per Serving		% DV

	Total Fat 13.4g	18 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 1.8g
Cholesterol 528.8mg		163 %
Sodium 175.9mg		6 %
Potassium 190.2mg		5 %
Total Carbohydrate 29.1g		9 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 28.5g
Protein 17.1g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 304

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