With tropical flavors and a creamy cheesecake center, this Tropical Cheesecake Stuffed Chimney Cake is the perfect center-piece for your next island party
- Pour your flour, yeast, sugar and salt into a large mixing bowl and stir to combine. Make a well in the middle and add your milk, melted butter and egg yolks. Bring together until you have a rough dough.
- Turn your dough out onto a lightly floured surface and knead it for about 5 mins, until it is
- totally smooth and the same texture throughout. Place in a lightly oiled bowl and cover with cling film. Leave to prove for about 1 hour, or until doubled in size.
- Heat your oven to 180°/350°F.
- Meanwhile, rub your butter into your flour in a medium sized bowl until the mixture resembles breadcrumbs. Add your brown sugar and your coconut and keep rubbing together until the mixture clumps together.
- Place on a baking tray lined with parchment and bake for about 15 mins, until crisp and golden. Leave to cool.
- Wrap a rolling pin with foil and brush with melted butter.
- Roll your dough out into large thin rectangle and cut into thin strips. Wrap these strips around your rolling pin tightly to form a coil around it. Brush with melted butter and sprinkle with 30g sugar.
- Rest the ends of your rolling pin on a baking tray and grill on a medium-high heat for about 5 mins, turning frequently to ensure an even cook. Leave to cool.
- Place your cream cheese, icing sugar and mango puree in a large bowl. Whisk with electric beaters until the mixture is thick and luscious.
- In a separate bowl, whisk your double cream to stiff peaks. Fold the mixtures together until totally combined, then add your passionfruit seeds and ripple through the mixture.
- Combine your remaining sugar and desiccated coconut on a tray. Brush your chimney cake with corn syrup, then roll in your desiccated coconut and sugar mixture.
- Pipe your cheesecake mixture into the centre of your chimney cake and top with a handle of your crumble. Drizzle with a little caramel and serve!