Pineapple Coconut Torte “Hawaii”
A light, tropical torte that brings together bright pineapple and creamy coconut for a true taste of sunshine. Layers of fresh pineapple gelée, silky pineapple crèmeux, delicate coconut dacquoise, a tender lemon-olive oil sponge, and a smooth coconut mousse are all glazed in a glossy yellow finish and crowned with elegant chocolate accents.
Ingredients
Pineapple Fruit Layer
- 120 g pineapple purée e.g., Ponthier
- 110 g pineapple cut into small pieces
- 2 g Pectin NH
- 1 Tbsp sugar
- 1 sheet gelatin
Pineapple Crèmeux
- 120 g pineapple purée
- 1 whole egg
- 2 egg yolks
- 35 g sugar
- 2 sheets gelatin
- 72 g cold butter cubed
Coconut Dacquoise
- 1 egg white
- 10 g sugar
- 26 g powdered sugar
- 14 g blanched grated almonds
- 14 g shredded coconut
Lemon Olive Oil Sponge
- 2 eggs
- 140 g sugar
- Zest of 1 lemon
- Pinch of salt
- 80 g cream
- 140 g cake flour
- 1 tsp baking powder
- 40 g olive oil
Mirror Glaze
- 100 g glucose syrup
- 100 g sugar
- 50 g water I
- 6.7 g powdered gelatin
- 40 g water II
- 100 g white couverture chocolate chopped
- 67 g sweetened condensed milk
- Yellow food coloring
Coconut Mousse
- 200 g coconut milk
- 23 g sugar
- 2 egg yolks
- 3½ sheets gelatin
- 205 g white couverture chocolate chopped
- 300 g heavy cream
Instructions
Pineapple Fruit Layer
- Soak gelatin in cold water.
- Heat purée and pineapple pieces to ~40 °C. Mix sugar with pectin; stir into fruit and simmer 1 min.
- Pour into Tortaflex mold; chill until set.
Pineapple Crèmeux
- Soak gelatin. In a saucepan, heat purée, egg, yolks, and sugar to 82 °C, stirring.
- Off heat, dissolve gelatin (strain if needed). Cool to 40 °C; emulsify in butter with an immersion blender.
- Pour over set fruit layer; freeze until firm.
Coconut Dacquoise
- Preheat oven to 170 °C (fan). Mix powdered sugar with almonds and coconut.
- Whip egg white and sugar to stiff peaks; fold in dry mix.
- Pipe or spread in a 16 cm circle on parchment; bake 15–20 min. Cool, trim to 16 cm, and place atop frozen crèmeux. Freeze.
Lemon Olive Oil Sponge
- Preheat oven to 180 °C. Line two 18 cm pans.
- Whisk eggs, sugar, lemon zest, and salt until frothy; stream in cream.
- Sift flour and baking powder over mixture; fold gently. Stir in olive oil.
- Divide between pans; bake ~20 min. Cool, level, trim to 16 cm, and layer over dacquoise. Freeze.
Mirror Glaze
- (Save leftovers covered for later.) Soak gelatin (II). Boil glucose, sugar, and water (I) to 103 °C; off heat, stir in condensed milk and gelatin.
- Pour over chopped chocolate; let sit, then blend until smooth. Add color.
- Cover and refrigerate overnight.
Coconut Mousse
- Heat coconut milk. Soak gelatin. Whisk yolks with sugar; temper with hot milk; return to pan and heat to 83 °C.
- Off heat, stir in gelatin. Cool, stirring to prevent setting at edges. At ~30 °C, fold in whipped cream.
Final Assembly & Decoration
- Fill half-sphere molds with some mousse. Spread remaining mousse up the sides of the round mold.
- Unmold frozen layers; press into mousse so edges are filled. Freeze overnight.
- Pipe three white chocolate rings on acetate (one wide, two narrow); chill to set.
- Spray frozen cake with white velvet spray outdoors.
- Gently warm glaze to 40 °C, stir, cool to 34 °C, and pour over inverted cake set on an upturned bowl. Smooth edges.
- Glaze half-spheres on a rack. Quickly place them atop, add chocolate rings, and finish with edible flowers.
Notes
Enjoy this tropical Pineapple Coconut Torte “Hawaii” and let its flavors carry you to sun-drenched shores!