INGREDIENTS

INSTRUCTIONS

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.  Converted by MC_Buster.  NOTES : A refreshing mousse with
two layers of coconut sponge cake  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 469
Calories From Fat: 185
Total Fat: 21g
Cholesterol: 269.6mg
Sodium: 138.7mg
Potassium: 144.9mg
Carbohydrates: 63.4g
Fiber: <1g
Sugar: 51.5g
Protein: 8.3g