A great cake recipe for any occasion:
Remove skin from pineapple, cut into eighths, discard stem end, cut eighths diagonally into slices. Poach pineapple slices in pineapple juice for 7 min uncovered, then remove, drain, set aside to cool. Boil juice to one-third, then stir through with Batida de Coco. Cut biscuit base twice diagonally, drizzle with juice.
Using a mixer, whip whipped cream with vanilla sugar until stiff. Spread a quarter of the whipped cream on each of the two bottom layers, evenly distribute the pineapple pieces on top, setting aside 14 pieces for garnish. Place the third cake layer on top, spread the remaining whipped cream all around the cake, garnish the edge with coconut flakes. Pipe 14 dots onto the cake, then garnish the cake with the remaining pineapple chunks and the chocolate flakes.
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