Caramel Coconut Casserole with Pinapple

2 cups whipping cream
½ cup icing sugar
1 cup caramel syrup
1 store-bought sponge cake (1 pound size)
1 cup chopped canned pineapples
½ cup of the liquor from the can of pineapples
½ cup shredded coconut
1-2 drops of vanilla extract (or 1 teaspoon vanilla essence)
Maraschino cherries for decoration

In a bowl combine the whipping cream with the vanilla essence and icing sugar. Pour it in the bottle of the cream whipper and use with two cream nitrous chargers immediately, shaking after each application. Remove the cream chargers and put the dispenser in the fridge. Cut the pound cake into 1-inch square pieces. Toast the shredded coconut on a flat pan, stirring briskly, till lightly golden. Remove from the heat and spread out over a flat surface. Let cool. Meanwhile, in an 8 x 10 (or 10 x 10 baking dish, or whatever suits your fancy, as long as the bottom can be covered by sponge cake without much leftover remaining) put the sponge cake pieces down, taking care to cover the surface of the bottom of the dish fully, but not crowding it. Drizzle the pineapple liquor over the layer of cake, and then lay down a layer of the whipped cream, using a little more than half of the total amount of the cream. Over this layer, arrange most of the chopped pineapples, reserving a few for decoration and sprinkle with the toasted coconut, reserving a couple of teaspoons’ worth to decorate the top. Drizzle most of the caramel syrup on top of the coconut and cover with the remaining whipping cream. Decorate the top with the reserved pineapple bits, maraschino cherries, caramel syrup and coconut. Let sit in the fridge for at least an hour before serving. This recipe is best served cold, but not frozen, and can be kept in the fridge for up to a week. The topping will last longer due to preserving with the cream chargers’ nitrous oxide gas.

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