Pineapple Cream Cake - cooking recipe

Ingredients

1/2 cup milk
1 None (1/4-oz) packet active dry yeast
1 None egg
3 2/3 cup all-purpose flour
14 tbsp butter, softened
1 1/4 cup sugar
2 tsp vanilla extract
2/3 cup dried, unsweetened coconut
1 3/4 cup cream cheese
2 cups full-fat plain yogurt
None None Finely grated zest of 1 lime, plus 4 tbsp juice
2 tbsp powdered gelatine, bloomed in 1/4 cup cold water
2 None (15 1/4-oz) cans pineapple slices, drained, 3 tbsp. juice reserved, cut into small chunks
1 cup heavy cream, whipped and chilled

Preparation

In a saucepan, heat the milk until lukewarm and stir in the yeast. Place the egg, 2 cups flour, 2 tbsp butter, 2 tbsp sugar, 1 tsp vanilla extract and a pinch of salt in a mixing bowl, add the yeast milk and knead with the dough hook of a mixer for 2-3 mins. Using floured hands, shape into a ball. Return to the bowl, cover and allow to rest for 30 mins.
In a saucepan, melt remaining butter. In a bowl, mix the coconut, remaining flour, 1/2 cup plus 2 tbsp sugar, and a pinch of salt. Add the melted butter and knead with the dough hook of a mixer to a crumble. Allow to cool.
Grease a 9-by-13-inch baking pan and dust with flour. Knead the dough quickly and, on a lightly floured surface, roll out to a rectangle the same size as the pan. Lay in the pan and allow to rest for 30 mins.
Preheat the oven to 400\u00b0F. Sprinkle the crumble mixture over the dough and press in lightly. Bake for 20 mins. Allow to cool in the pan for 2 hours.
In a bowl, beat the cream cheese, yogurt, lime zest and juice, 1/2 cup sugar and 1 tsp vanilla extract until creamy. Gently heat bloomed gelatin in a small saucepan until melted. Stir in the pineapple juice and 2 tbsp cream cheese mixture. Stir this back into the remaining cream cheese mixture and chill for 15 mins.
Remove the cake from the pan. Cut in half lengthwise, then cut the 2 halves in half horizontally. Place the 2 bottom halves back in the pan. Fold the pineapple chunks and whipped cream into the cream cheese mixture. Spread over the bottom cake.
Cut the upper halves of the cake in half lengthways again, then cut each strip into 6 pieces. Place on top of the cream. Chill for 4 hours.
Cut the cake around the top pieces into 24 pieces. Remove from the pan and arrange on a large platter.