Pineapple and coconut cake

Pastry recipe

Gluten free

Recipe for 10 individual desserts

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Pineapple and coconut cake
Kevin Lopes

Kevin Lopes

Pastry Chef, Sketch
Some times ago, Kevin Lopes was executive pastry chef at Sketch in London, a constellation of establishments in the heart of an historic Mayfair mansion, directed by the legendary Pierre Gagnaire, ele...
  1. Coconut biscuit (gluten free)


    • Frozen fruit purée, sugar added : Coconut - 269.7 g
    • Egg white - 17.9 g
    • Egg white (powder) - 9.1 g
    • Sugar - 170.9 g
    • Coconut (powder) - 94.6 g
    • Gluten free flour - 90.3 g
    • Almond powder - 94.6 g

    In a mixer with whisk attachment, make a meringue by whipping egg whites with egg powder and sugar for 10 min. (medium speed).
    In a food processor, blend the remaining powders until a fine powder is achieved.
    Fold the meringue into the purée-powder mixture.
    Spread the mixture onto an oiled silicone sheet and bake at 160°C for 2 x 5 min. (vent closed).
    Slide on the oven rack and leave it to cool.
    Cut into 2 squares of 25 cm, then set 1 biscuit on a tray lined with a guitar sheet covered by a thin layer of white chocolate

    In this step

  2. Lemongrass jelly


    • Frozen speciality : Lemongrass - 740 g
    • Pineapple (dice) - 277.6 g
    • Corn flour - 48.6 g
    • Prepared fish gelatine powder, 200 bloom - 15 g
    • Water - 111.1 g

    In a mixing bowl, hydrate fish gelatin in cold water for 10 min.
    Centrifuged diced pineapple to obtain juice.
    In a pan, heat liquids with the corn flour.
    Bring to a boil, then add the hydrated gelatin and mix.
    Cool it down and mix before spreading 550 g of jelly on top of the first biscuit.

    In this step

    Frozen fruit purées
  3. Coconut mousse


    • Frozen fruit purée, sugar added : Coconut - 466.8 g
    • Cocoa butter - 258.6 g
    • Coconut milk - 373.5 g
    • Sunflower oil - 35.7 g
    • Sugar - 62.2 g
    • Soy lecithin - 0.4 g
    • Lime (zest) - 2.9 pièces

    Melt the cocoa butter to 45°C.
    Add the sunflower oil and lecithin and blend with hand mixer.
    Heat the purée and milk coconut with sugar to 85°C.
    Temper to 25°C and gradually emulsify with fat.
    Final temperature 28-30°C, store in the fridge for 12 h until it sets.
    The next day, place the base in a bowl and whip with a whisk.
    Add lime zest, pour 900 g per frame of 25 x 25 x 4,5 cm high and place in the freezer for 6 h.

    In this step

  4. Candied pineapple


    • Frozen fruit purée 100% : Lime - 90 g
    • Pineapple - 558 g
    • Pineapple (dice) - 90 g
    • Lime segments - 45 g
    • Sugar - 147.6 g
    • Maldon salt - 0.7 g
    • yellow pectin - 3.3 g

    Blend the diced pineapple.
    Peel and cut the pineapple into 1.5 cm cubes and mix with juice,
    sugar (90,1 g), crushed salt and lime purée.
    Allow to rest for 1 h.
    In large pan, start to cook slowly until all liquid evaporates.
    Add sugar (57,5 g) mixed with yellow pectin and cook for 5 min.
    Cool it down, add the lime segments and mix.
    Wrap the candied pineapple in cling film into 1 cm diameter.

    In this step

    Frozen fruit purées
  5. Pineapple glaze


    • Frozen fruit purée 100% : Pineapple - 639.5 g
    • Water - 205.4 g
    • Glucose - 89.1 g
    • Pectin NH - 31 g
    • Sugar - 34.9 g
    • yellow coloring - Q.S.

    In a pan, heat Pineapple purée and glucose syrup.
    At 40°C, add sugar mixed with pectin NH.
    Bring to a boil for 2 min. and strain.
    Add color and blend with hand mixer.
    Temper to 25°C before using.

    In this step

  6. Coconut chablon


    • White Chocolate 33% - 423.7 g
    • Cocoa butter - 282.4 g
    • White power flower - 5 pcs
    • Toasted dessicated coconut - 88.3 g

    Melt chocolate to 45°C.
    Add fats and mix.
    Add coconut and mix.
    Temper to 29°C before using.

  7. Assembly

    Burnt pineapple cubes, coconut flakes, dark chocolate sticks and silver leaf.

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