Pina Colada ice cream cake

Name: Pina Colada ice cream cake
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 Pineapple (approx. 1 kg); 5-6 Tbsp Coconut flake; 1 TABLESPOON Butter; 4 TABLESPOONS + 100 g sugar; 4 fresh eggs (Gr. M); 3 TABLESPOONS Lemon juice; 5 TABLESPOONS white rum; 200 ml unsweetened coconut cream (tin); 250 g Whipped cream; 30 g Coconut chips (e.g. health food store); 7-10 Tbsp Cling film

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 Pineapple (approx. 1 kg)
5-6 Tbsp Coconut flake
1 TABLESPOON Butter
4 TABLESPOONS + 100 g sugar
4 fresh eggs (Gr. M)
3 TABLESPOONS Lemon juice
5 TABLESPOONS white rum
200 ml unsweetened coconut cream (tin)
250 g Whipped cream
30 g Coconut chips (e.g. health food store)
7-10 Tbsp Cling film

Directions

1
Clean and peel the pineapple, cut in half crosswise. Put one half in a cool place wrapped in foil until the next day, cut the other half into cubes. Roast the grated coconut in a pan without fat and take it out.
2
Heat the butter in a frying pan. Sauté the pineapple for 2-3 minutes. Sprinkle with 4 tablespoons of sugar and caramelise until golden. Leave to cool.
3
Beat the eggs and 100 g sugar with the whisk of the hand mixer for 6-8 minutes until light creamy. Stir in lemon juice, rum and coconut cream. Whip cream until stiff and fold in. Then fold in grated coconut and pineapple cubes.
4
Line a springform pan (24 cm Ø) with foil. Fill ice cream mixture into the mould and smooth it down. Cover with foil and freeze for at least 12 hours.
5
Remove the cake from the mould and let it thaw in the fridge for 30-45 minutes. In the meantime, roast the coconut chips in a pan without fat. Cut remaining pineapple into wafer-thin slices. Cover cake all around with pineapple slices.
6
Decorate with coconut chips.