Recipe for Coconut Pineapple Kings Cake

Prepare the pastry cream according to the recipe from our website (serving for 2 discs):

Put the milk in the saucepan and add the split and scraped vanilla bean. Bring everything to a boil over low heat to allow the vanilla to infuse well into the milk.

Put the egg yolks in a mixing bowl, add the sugar and a pinch of salt, and then whisk everything together. Gradually add the cornstarch while continuing to whisk.

Remove the vanilla pod from the boiling milk and pour it over the egg mixture. Gently whisk until you have a smooth mixture, then return everything to the saucepan.

Cook over low heat, stirring constantly. Continue cooking until you reach the desired consistency. Set aside in the cold, covering it directly.

Prepare the coconut filling: Beat together the softened butter and sugar until the mixture turns pale.

Add the egg yolks, then the coconut flour. Incorporate the pastry cream and mix.

Assembly of the cake: Preheat your oven to 200°C.

Spread the cream in the center of the first disc of dough evenly (with a spatula or piping bag) and add the pineapple cubes on top. Stop 2 cm from the edge. Don't forget to place the figurine. Place the second disc of dough on top and seal the edges well. Brush with egg yolk and create grooves with the back of a knife.