Simple and Delicious Homemade Cake – Yogurt Pineapple Coconut No Bake Cake – Quick and Easy Recipe

preparation:

For the top, crush the biscuits until you get a fine powder. Place the ground almonds and melted butter on top of the biscuits and mix very well.

We transfer the composition to a 26 cm round pan and form an even top. We put the tray in the refrigerator.

Note: we recommend preparing the cake base the night before.

Drain the syrup from the pineapple rings and divide the syrup from the can into 2 equal parts.

We mix one part with the gelatin.

We also divide the pineapple slices in two: cut one side in half and cover the edge of the tray with them.

Dice the remaining pineapple and set aside for decoration.

For the filling, mix the cheese with sugar, coconut milk, coconut syrup and lemon juice until you get a creamy consistency. We heat the pineapple syrup mixed with the gelatin, without boiling the mixture.

We add a little of the cheese composition, mix well, after which we transfer everything back to the cheese composition. Mix well and add the pineapple cubes. At the end, we carefully incorporate the whipped cream into a stiff foam.

We spread the cream over the top of the tray, even it out and refrigerate the cake overnight or at least for 6 hours.

Pour water over the remaining pineapple syrup to obtain 500 ml of liquid. We prepare the jelly cake according to the instructions on the package and pour it over the filling layer in the pan.

We return the cake to the refrigerator until the jelly hardens, after which we decorate with whipped cream, the pieces of pineapple set aside and with grated chocolate.