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1
In a saucepan, heat the milk until lukewarm and stir in the yeast. Place the egg, 2 cups flour, 2 tbsp butter, 2 tbsp sugar, 1 tsp vanilla extract and a pinch of salt in a mixing bowl, add the yeast milk and knead with the dough hook of a mixer for 2-3 mins. Using floured hands, shape into a ball. Return to the bowl, cover and allow to rest for 30 mins.
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2
In a saucepan, melt remaining butter. In a bowl, mix the coconut, remaining flour, 1/2 cup plus 2 tbsp sugar, and a pinch of salt. Add the melted butter and knead with the dough hook of a mixer to a crumble. Allow to cool.
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3
Grease a 9-by-13-inch baking pan and dust with flour. Knead the dough quickly and, on a lightly floured surface, roll out to a rectangle the same size as the pan. Lay in the pan and allow to rest for 30 mins.
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4
Preheat the oven to 400u00b0F. Sprinkle the crumble mixture over the dough and press in lightly. Bake for 20 mins. Allow to cool in the pan for 2 hours.
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5
In a bowl, beat the cream cheese, yogurt, lime zest and juice, 1/2 cup sugar and 1 tsp vanilla extract until creamy. Gently heat bloomed gelatin in a small saucepan until melted. Stir in the pineapple juice and 2 tbsp cream cheese mixture. Stir this back into the remaining cream cheese mixture and chill for 15 mins.
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6
Remove the cake from the pan. Cut in half lengthwise, then cut the 2 halves in half horizontally. Place the 2 bottom halves back in the pan. Fold the pineapple chunks and whipped cream into the cream cheese mixture. Spread over the bottom cake.
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7
Cut the upper halves of the cake in half lengthways again, then cut each strip into 6 pieces. Place on top of the cream. Chill for 4 hours.
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8
Cut the cake around the top pieces into 24 pieces. Remove from the pan and arrange on a large platter.
