Mix all ingredients for 1 minute on slow and 3 minutes on medium speed, then deposit into 7.5cm/3 inch Ø cake tins and bake at 180°C for 15-20 minutes. Invert immediately after baking to flatten.
Mix DAWN® Crunchy Bee Mix and the chopped almonds, fill 9cm Ø semi-circular silicone moulds with the mixture and bake at 180°C for 6-8 minutes until golden brown. Leave to cool.
Mix DAWN® Neutral Fond and water together, add DAWN® Coconut Compound and fold in the whipped cream in two stages.
Purée the DAWN® Delifruit Classic Pineapple and stabilise slightly using DAWN® Sanatine Powder. Fill 3.5cm Ø semi-circular silicone moulds with the pineapple purée and freeze, then remove the half spheres and use in the next step. Fill 6cm Ø semi-circular silicone moulds with the coconut cream, press the frozen pineapple purée half spheres into the coconut cream and flatten. Freeze. Stick two of the 6cm Ø half spheres together and roll in desiccated coconut. Heat DAWN® Glaçage Chocolate Glaze to 40°C and cover the chocolate creme cakes with this and place them onto the crunchy bases. Place the pineapple and coconut sphere on top and decorate with a DOBLA® Chocolate Decoration.