Well this is the third largest pineapple and coconut cake that I have on the blog, clear that the former two are two versions of a recipe, and coincidentally this is also Penny.
I was delighted, if I can not say more ... If you love these two ingredients, you have to try it. 
Ingredients:
-A base of cake or cookies.
-500ml of whipping cream
-400ml coconut milk -1
tub of cream cheese
-10
gelatine leaves 200g sugar-
For Coverage:
-1 large can of pineapple juice mine in leaves of gelatine
-4
-two tablespoons of sugar
As we prepare:
We put in the mold base and what you like best reserve.
whip the cream with sugar and cheese, I like to ride all along that I do in the Thermomix and looks great as well, reserve. We
to soak the gelatine leaves and reserve.
In a saucepan put the coconut milk and heat a little.
When the leaves are hydrated the melt runoff and a few seconds in the microwave, add them to the coconut milk and let it temper. When lukewarm add the cream mounted slowly and with stirring motion. Put the mixture into the pan and leave it in the refrigerator until it is solid, at least 6-8 hours.
To make coverage:
hydrate the gelatin sheets in cold water.
Crush the pineapple juice and sugar until it mashed, heated it in a saucepan and when hot add the leaves you drained and move it to dissolve.
Pour this mixture over the cake carefully and leave in the fridge again for about 4-5 hours.
decorate with some pina colada and I also got a coconut ball .
A wonderful pie.
Ingredients: -A base of cake or cookies.
-500ml of whipping cream
-400ml coconut milk -1
tub of cream cheese
-10
gelatine leaves 200g sugar-
For Coverage:
-1 large can of pineapple juice mine in leaves of gelatine
-4
-two tablespoons of sugar
As we prepare:
We put in the mold base and what you like best reserve.
whip the cream with sugar and cheese, I like to ride all along that I do in the Thermomix and looks great as well, reserve. We
to soak the gelatine leaves and reserve.
In a saucepan put the coconut milk and heat a little.
When the leaves are hydrated the melt runoff and a few seconds in the microwave, add them to the coconut milk and let it temper. When lukewarm add the cream mounted slowly and with stirring motion. Put the mixture into the pan and leave it in the refrigerator until it is solid, at least 6-8 hours.
To make coverage:
hydrate the gelatin sheets in cold water.
Crush the pineapple juice and sugar until it mashed, heated it in a saucepan and when hot add the leaves you drained and move it to dissolve.
Pour this mixture over the cake carefully and leave in the fridge again for about 4-5 hours.
decorate with some pina colada and I also got a coconut ball .
A wonderful pie. 
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