acetate sheets

circle cutter (5.5 cm/21⁄8 in. diameter)

circle cutter (3 cm/11⁄8 in. diameter)

Warm the coconut purée/cream and sugar in a small saucepan.

Remove from the heat and add the gelatine.

Pour into a bowl and whisk in the crème fraîche.

Allow to cool until semi-set.

Once semi-set, whisk again by hand and fold through the semi-whipped cream, followed by the Malibu rum.

Place in the piping (pastry) bag and reserve in the fridge.

Sift together the almond meal, plain (all-purpose) flour and icing (confectioner’s) sugar.

Whisk the egg whites in a stand mixer until soft peaks form, gradually adding the caster (superfine) sugar.

Take the mixture off the machine and gently fold through the sifted dry ingredients, along with the desiccated (shredded) coconut.

Spread onto two silicone baking paper-lined trays, 400 g (14 oz) per tray, and bake at 160°C (325°F) for 6 minutes, or until cooked.

Remove from the oven and immediately transfer to a wire rack to cool as fast as possible.

Melt the white chocolate and mix in the pailleté feuilletine.

Spread evenly onto the dacquoise ‘sponges’ (from above recipe) once these have cooled.

Place into the freezer.

Temper the chocolate.

Spread thinly onto acetate sheets.

Once semi-set, cut into 20 discs of 5.5 cm (2 1⁄8 in.) diameter and 20 discs of 5.5 cm (2 1⁄8 in.) diameter with a 3 cm (11⁄8 in.) hole cut out in the middle.

For each of the 20 cakes, cut out the dacquoise ‘sponge’ to a diameter of 5.5 cm (2 1⁄8 in.).

Place a 5.5 cm (2 1⁄8 in.) white chocolate disc on top.

Pipe small rounds of the piña colada crème around the disc, then place a white chocolate disc with the centre cut out on top.

In the centre place 0.5 cm (3⁄16 in.) dices of tropical fruit.

Garnish each cake with three sprigs of lemon balm.