Pineapple Coconut Cream Cake

Ingredients

• 2 egg yolks

• 1/2 cup canned crushed pineapple, well drained

• 1/4 cup cane sugar

• 1 Tbsp fresh lemon juice

• 1/8 tsp sea salt

• 2 egg whites

• 1 Tbsp cane sugar

• 1/2 cup heavy cream

• 4 Tbsp toasted coconut flakes

Genoise

• 1 lg egg

• 1 Tbsp cane sugar

• 1/3 cup fresh orange juice

• 1 tsp pure vanilla extract

• 1 cup pastry flour

• 2 1/2 tsp baking powder

• 1/2 cup egg whites

• 1 Tbsp cane sugar

Strawberry Sauce

• 2 cups fresh or frozen strawberries

• 3 Tbsp orange juice

• 2 1/2 Tbsp cane sugar

Instructions

Prepare Genoise according to recipe.

Genoise

1. Preheat oven to 350F. Line a 9-inch round cake pan with parchment paper and lightly spray with canola oil spray.

2. Whip egg and sugar with electric mixer until mixture is ribbony in thickness and lemon yellow in color. Add orange juice and vanilla and whip again. Add flour, baking powder and blend until lumps are gone.

3. In a medium bowl, whip egg whites and second amount of sugar until medium peaks form. Fold egg whites into first batter mixture.

4. Pour batter into pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Pineapple Coconut Cream Cake

1. In a medium saucepan, combine egg yolks, pineapple, sugar, lemon juice and salt. Cook over low heat, stirring constantly, until mixture is slightly thickened and coats the back of a spoon. Cool and cover.

2. In a medium bowl, beat egg whites until soft peaks form. Add sugar and continue to beat until stiff peaks form. In a separate small bowl, beat heavy cream until soft peaks form. Fold whipped whites and heavy cream into egg yolk and pineapple mixture.

3. Spread pineapple mixture evenly over genoise in the cake pan. Cover with plastic wrap and freeze over night.

4. Combine all ingredients for strawberry sauce in a blender and puree until smooth.

5. Remove cake from freezer and slice into 12 slices. Serve each slice topped with 2 tablespoons strawberry sauce and 1 teaspoon of toasted coconut.