-FOR THE PICK-
1 lg Pineapple
100 g Brown sugar
30 g Sugar
1/2 c Water or more; (120 ml.)
2 tb Lime succus; (30 ml.)
2 tb Gelatine; (30 g.)
2 Eggs
2 Yolks
75 g Sugar
2 c Skim; (400 ml.)

To prepare the sponger: BEAT up the eggs with three tbsp. hot h2o,
sugar and a pinch of salt for three to four transactions. Sieve flour and
cornflour together and fold into the egg assortment. Last, fold in the
coconut. Pour into a 22.5 cm round cake tin, preferably with a loose
bum. Bake in a pre heated oven at 200o C for 20 proceedings. When
through, remove and poise. Cut the cake into two slices.

To prepare the weft: Undress, clean and cut the pineapple into pieces
and boil with brown dough, 30 g sugar and 1/2 cup water till the
pineapple turns subdued (for approximately 15 transactions). Drainpipe, cool and blend
the pineapple in a mixer to a strain. Add lime juice and mix good.

Dissolve gelatine in the pineapple syrup and keep parenthesis. Beat egg,
egg yolks and sugar over hot water till creamy. Mix in gelatine and
pineapple strain. Allow to nerveless. Beat the cream till stiff and fold
into pineapple assortment.

To service: Replace one slice of cake in the loose bottomed cake tin.
Pour half of the prepared filling over it and cover with the second
slice of patty. Pour the remaining filling over to cover the entire
surface and chill in the refrigerator till set.

To embellish: Roast a little desiccated coconut on a tawa till brown.
Remove the cake onto a serving dish and sprinkle desiccated coconut
over. Dress with pieces of pineapple, if desired.