Traditional Cakes
For the cocoa sponge:
For soaking the sponge:
For the coconut cream:
For the pineapple cream:
For decoration:
A delicious layered pineapple and coconut cake combining a light, chocolatey sponge with rich coconut custard cream and a fluffy pineapple filling. Made with Gellwe Extra Dark Cocoa Powder, Vanilla Flavour Pudding Mix and Mango Flavour Jelly, this indulgent dessert brings together tropical fruit flavours, creamy textures and a delicate coconut topping. Perfect for family celebrations and special occasions.
Coconut cream: Pour approximately 500 ml of milk into a saucepan, add the sugar and bring to the boil.
Add both sachets of Gellwe Vanilla Flavour Pudding Mix, the flour and egg yolks to the remaining milk. Beat with an electric mixer until smooth and free from lumps.
When the milk is hot, add the pudding mixture and cook until thick, stirring continuously to prevent it from burning. If any lumps form, simply whisk vigorously. Once the mixture comes to the boil, reduce the heat to its lowest setting and cook for approximately 2 minutes, stirring constantly. Remove from the heat, cover with cling film directly touching the surface and leave to cool completely. The custard should reach room temperature, the same as the butter.
Cocoa sponge: Preheat the oven to 180°C using the conventional top and bottom heat setting. Line a 25 × 30 cm baking tin with baking parchment.
Whisk the egg whites until foamy. Gradually add the sugar while continuing to whisk until the mixture becomes thick and glossy. Add the egg yolks and continue beating until pale and creamy.
Add the vegetable oil to the egg mixture and gently fold in using a spatula. In a separate bowl, combine the flour, cocoa powder and baking powder. Sift the dry ingredients over the egg mixture and gently fold together until smooth. Avoid overmixing.
Transfer the batter to the prepared tin and smooth the surface. Bake in the preheated oven for approximately 25–27 minutes, placing the tin on the second shelf from the bottom. Remove from the oven and leave to cool completely.
Remove the cooled sponge from the tin and peel off the baking parchment. Return the parchment to the tin. Trim away the slightly browned crust from the top of the sponge, then place the sponge back in the tin.
Combine the water, lemon juice and icing sugar. Use the prepared syrup to soak the sponge evenly in the tin.
Coconut cream, continued: Place the softened butter in a mixing bowl and beat for approximately 1 minute. Add the desiccated coconut and continue beating for another 2–3 minutes. Gradually add the cooled custard, one generous spoonful at a time, mixing well after each addition. Continue until all the custard has been incorporated.
Spread the prepared coconut cream evenly over the sponge. Refrigerate the cake while preparing the remaining layers.
Pineapple cream: Add 2 tablespoons of water to 1 teaspoon of Gellwe Food Gelatine, stir and leave to bloom for approximately 10 minutes.
Drain the tinned pineapple slices on kitchen paper, then cut them into small pieces.
Empty the Gellwe Mango Flavour Jelly into a bowl, pour over the hot water and stir until completely dissolved. While the jelly is still hot, add the bloomed gelatine and stir until dissolved. Set aside to cool.
Add the icing sugar to the chilled whipping cream and whip until thick and fluffy.
Add 2 tablespoons of whipped cream to the cooled jelly mixture, making sure it has not yet begun to set, and stir until combined. Add this mixture to the remaining whipped cream in two batches, mixing briefly with an electric mixer after each addition. Fold in the chopped pineapple using a spatula.
Spread the prepared pineapple cream evenly over the cake. Sprinkle the top with desiccated coconut and refrigerate overnight before serving.
