Piña Colada Cake

When you really love sweets, inspiration can come from anything, even a cocktail. In this case, why not to eat it instead of drinking it? This fresh and creamy cake meets with huge success, maybe for the pineapple-coconut union, maybe for its slightly alcoholic flavour that gives the impression of a sorbet. The fact is that we have finished it after a dinner with friends (for the truth we were only 6, but what can we do?)

INGREDIENTS
For the Shortcrust
– 250 grams of Digestive
– 12 macaroons
– 30 grams of coconut flour
– 30 grams of almond flour
– 30 grams of butter
– half cup of milk
– 2 tablespoons of brown sugar
Coconut Cream
– 300 grams of greek youghurt
– 250 grams of philadelphia
– 400 ml of coconut milk
– 3 tablespoons of Batida liqueur
– 40 grams of coconut flour
– 100 grams of icing sugar
– 4 sheets of gelatin
– 1 tablespoon of corn starch
Pineapple bottom and jelly
– 1 pineapple of 1 kg – or a canned pineapple
– 4 sheets of gelatin
– 3 tablespoons of icing sugar
– half lemon juice
– 3 tablespoons of rum
DIRECTIONS
For the shortcrust
– Put in a cutter all the ingredients listed for the base (biscuits, macaroons, coconut flour, almonds, cold butter, milk and sugar) and mince
– Prepare a mold lined with baking paper wet and squeezed, lay the mixture (which will be similar to wet sand) and compact it with the back of a spoon. Do rest in refrigerator
For the Coconut cream
– Put all 8 gelatin sheets soak in cold water
– Dissolve the cornstarch into the coconut milk, put everything in a saucepan and heat to thicken.
– Remove from heat and sins in one at a time 4 squeezed gelatin sheets mixing well with a whisk. Allow to cool
– Work in a bowl with a whisk the yoghurt, the philadelphia and sugar
– Combine coconut flour and Batida
– Once cooled combine the thickened coconut milk and mix well to the rest of the cream
For the pineapple bottom and jelly
– Put the pineapple in a cutter and coarsely chop with sugar
– Take half part of this grainy puree and keep aside (you will lay it on shortcrust)
– Blend very well the other half part and put it to heat in a saucepan with lemon juice and a half glass of water (or juice of the canned pineapple)
– Join one at a time, others 4 squeezed gelatin sheets mixing well. Combine rum and put into the fridge to cool. Will be our cover jelly
For the mold filling
– Withdraw from the fridge the mold with the shortcrust
– Lay on the bottom the pineapple grainy puree
– Pour the coconut cream and put in the freezer at least 1 hour to solidify
– Remove from freezer and pour over gelatin being careful to cover all the top
– Put back in the freezer for another hour and then move in the fridge

To be served cold with a bit of coconut flour to decorate and if you like, some blanched almonds
KEEP IN REFRIGERATOR