Elvis Presley’s favorite White Birthday Coconut Cake is packed with rich flavors and indulgent calories. While this Southern classic remains iconic, there’s a way to enjoy the coconut flavour in a lighter, healthier way. Coconut tiramisu with pineapple is refreshing dessert, it combines the creamy decadence of tiramisu with the bright, tropical notes of pineapple and coconut—a perfect way to satisfy your sweet tooth without overindulging.
Coconut tiramisu with pineapple
Coconut tiramisu with pineapple is refreshing dessert, it combines the creamy decadence of tiramisu with the bright, tropical notes of pineapple and coconut—a perfect way to satisfy your sweet tooth without overindulging.
Ingredients
Preparation
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Mix the coffee with the pineapple juice and the rum (extract).
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Beat the heavy cream into a stiff foam.
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Add the sugar to the mascarpone and whisk it with a hand whisk until it becomes smooth and creamy. Once combined, gently fold the mascarpone mixture into the whipped cream, being careful not to deflate the airy texture.
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Line the bottom of the prepared dish with the dipped sponge fingers, arranging them snugly to form an even layer. Gently spoon half of the mascarpone and whipped cream mixture over the sponge, spreading it evenly. Sprinkle a generous layer of diced pineapple over the cream. Repeat the process with another layer of dipped sponge fingers, then top with the remaining cream mixture. Smooth out the surface to create an even finish. Finally, sprinkle the top generously with shredded coconut for a finishing touch.
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Cover the cake and refrigerate overnight.
