Another birthday, another entremet – it seems to be a running theme of late! I’m not complaining though, I love making layered mousse cakes :). And what could be better than trying to make your husband’s favourite cocktail into his birthday cake?! I have to say this cake is like a little match made in heaven, it’s not too boozy and very refreshing, perfect for special occasions on sunny days!

Makes: 8 slices

Time: 6 hours + chilling

Equipment:

• Pavoni Italia KE006 silicone cake mould or a 20cm cake ring
• Silicone 24 x 1″ semi sphere mould – or you could use the cake ring below again
• 15cm cake ring

Elements:

• Pineapple mousse
• Pineapple jelly
• Coconut dacquoise
• Coconut Malibu mousse
• Mirror glaze
• Decorations – descicated coconut & mini meringues

RECIPE:
Pineapple puree: (This will make more than you need but you can freeze the leftovers)

• 900g frozen pineapple
• 90ml water
• 70g caster sugar
• 18ml lemon juice

Directions:

• Blitz pineapple in a processer. Bring water and sugar to the boil and remove from heat to cool. Poor the warm syrup and lemon juice onto pineapple mix and then pass through a fine sieve. Leave to cool. The puree will be divided and used for the mousse and jelly.

Pineapple Mousse:

• 7g Gelatine leaves
• 150g Whipping cream
• 150g Pineapple puree

Directions

• Soak your gelatine leaves in water for a few minutes until they have softened. Squeeze out the excess water and put aside.
• Heat the pineapple puree in a saucepan until it starts to bubble.
• Remove from the heat and add the gelatine leaves, whisking to ensure it has all dissolved.
• Leave your puree mix to cool.
• Whisk the cream until it is semi-firm then fold in your pineapple puree and a little yellow food colouring paste.
• Put the mix into your semi-sphere mould and pop in the freezer for 1-2 hours

Pineapple jelly:

• 150g Pineapple puree
• 20ml Water
• 1 Tbsp sugar
• 2g Gelatine sheet

Directions:

Soak your gelatine leaves in water for a few minutes until they have softened. Squeeze out the excess water and put aside.

• Heat the puree, water and sugar in saucepan until it starts to bubble away.
• Remove from the heat and whisk in your gelatine.
• Leave to cool down to room temperature.
• Line the small cake ring on the bottom/outside with cling film and place on a flat tray or plate. Pour the jelly mix into your mould and put in the fridge to set for 1-2 hours until firm.

Coconut dacquoise:

• 2 Egg whites
• 25g Caster sugar
• ¼ Tsp salt
• 1 Tsp lime zest
• 30g Desiccated coconut
• 30g Ground almond
• 50g Icing sugar

Directions:

• Pre-heat your oven to 160c (fan assisted).
• In one bowl mix together the desiccated coconut, ground almond and icing sugar together.
• In a second bowl, whip your eggs whites with a pinch of salt until you get stiff peaks. Add your caster sugar and lime zest until everything is mixed in and glossy.
• Fold both mixtures together and then pop into a piping bag.
• Pipe into a large circle, min 20cm – it needs to be the same width as your mould.
• Bake for 15-18 minutes or until golden brown and crusty (if you notice it going brown or likely burn lower the temperature of your oven by 5-10 degrees).
• Take out of the oven and leave to cool.

Coconut Malibu mousse:

• 400ml Light coconut milk
• 50ml Malibu rum
• 7g Gelatine leaves
• 1½ Teaspoons vanilla extract
• 2 Egg whites
• 120g Caster sugar
• 60ml Water
• 150ml Whipping cream

Directions:

• Soak your gelatine leaves in water for a few minutes until they have softened. Squeeze out the excess water and put aside.
• Heat half the coconut milk with the Malibu until bubbling away and the alcohol is cooked off, then add the remaining coconut milk and vanilla until warm.
• Whisk in the gelatine and leave the mix to cool down to room temperature.
• Bring your sugar and water to the boil in a saucepan, keeping a close eye on it – you want it to reach 116c exactly.
• Whisk your egg whites until firm peaks whilst your sugar mix is turning into a syrup.
• When the mix hits 116 pour the syrup over your egg whites in a continuous stream, whisking the mix until it is glossy and has cooled down completely.
• Whip the cream until thickened and fold into the coconut milk gently.
• Fold in the egg white mix and use immediately

Mirror glaze:

I made half the quantity of the Lakeland blog’s mirror glaze recipe and had enough leftover to freeze some for next time around – definitely no need to make up the full amount!
To assemble the entremet:

• Put your silicon mould on a baking tray or flat plate.
• Pour in half of your coconut Malibu mousse
• Remove the semi-sphere mould from the freezer and pop out a few of the pineapple mousses and place them directly on the coconut malibu mousse. Push them down a little bit and cover with a little more of the coconut malibu mousse.
• Remove your jelly from the fridge and demould, then place in the mould.
• Pour the remaining Coconut Malibu mousse on top, leaving a small space for the dacquoise to go on top.
• Trim the coconut dacquoise so that it fits neatly in the mould and the pop it in. Push down lightly and pour a little more mousse around the sides to ensure any gaps are filled.
• Cover with cling film and freeze for 4-5hrs
• Make your mirror glaze/bring to room temperature (should be exactly 28-30 degrees)
• Remove the cake from the freezer and demould, placing on a cup or grill over a clean baking tray.
• Carefully pour the mirror glaze over the cake and let it drip for a few minutes.
• Transfer the cake on a plate or cake board and decorate as you wish – I put some desiccated coconut around the bottom edge and put some mini meringue kissed on top.