Piña Colada Mousse Cake

Name: Piña Colada Mousse Cake
Ingredients: 80 g ground almonds; 80 g shredded coconut; 70 g all purpose flour; 160 g icing sugar; 320 g egg whites; 500 g coconut milk; 120 g confectioner’s sugar; 500 g heavy cream, whipped to soft peaks; 500 g fresh pineapple, diced; 2 vanilla beans, split & scraped; 4 gelatin sheets; 500 g fresh pineapple juice; 100 g granulated sugar

Preparation info

Yields
24
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Coconut Dacquoise

80 g ground almonds
80 g shredded coconut
70

Cake
Dessert

Method

Coconut Dacquoise

Preheat oven to 180°C/360°F.

Mix to combine almonds, coconut, flour and icing sugar with 100 g of egg whites. Whip 320 g of egg whites with granulated sugar to stiff peaks. Fold meringue into coconut mixture. Pour onto a sheet tray lined with a nonst