Pineapple Coconut Torte
Jamie R
6 eggs
1 tablespoons caster sugar
1/2 cup plain flour
1/2 cup self-raising flour
1/2 cup cornflour
1/4 cup coconut flavoured liqueur
450g can crushed pineapple, drained
500g block PHILADELPHIA Cream Cheese, softened
1/2 cup sour cream
2 tablespoons caster sugar
1 cup toasted shredded coconut
Decorative flowers or sliced mango, to garnish
BEAT eggs in a bowl with an electric mixer for 10 minutes or until
thick and creamy. Add caster sugar, 1 tablespoon at a time, beating
until the sugar is dissolved between additions. Fold in sifted
flours. Divide mixture evenly over 2 x 20cm lined round cake pans.
Bake at 180�C for 25 minutes or until a skewer when inserted comes
out clean. Turn cakes onto a wire rack to cool.
PUSH canned pineapple through a fine sieve to remove the excess
liquid. Make Philly cream by combining the Philly*, sour cream and
sugar until smooth.
SPLIT cooled cakes horizontally and position the base of one cake
onto a serving plate. Brush cake with one third coconut liqueur and
spread with a layer of Philly* then 1/3 of the pineapple. Repeat
layering twice more, replace top and then spread remaining Philly
cream including the side of the cake. Press the toasted coconut
around the side of the cake and top with decorative flowers or fruit.
Source: Kraft Australia