First make a sponge cake. Beat separately the whites, then add sugar and beat again. Then beat the egg yolks and remaining sugar, gently combine the whites with the yolks,then add flour and baking powder. Put into the form and bake the cake at 180 degrees until cooked, I have 30 minutes, check with a match. Then give the biscuit to cool.

Soak gelatin. Cook the custard: bring the milk to boil, but not boil. Beat eggs with sugar, add in eggs 2 tbsp flour, a little milk, and pour this mixture into the milk, continuously stirring, cook on slow fire, I 2 minutes When the cream brew, remove from heat and add the vanilla sugar and mashed into a puree bananas.Leave to cool. When cool, combine with the gelatin.

In the form of split put the cake impregnated with his pineapple syrup, spread the pineapple slices, and on top of our custard-banana souffle. Put in a cold place to harden.

When the cream hardens, make the top layer of jelly. I did in the form of detachable but still jelly was leaking so I recommend to pour the jelly in 3-4 stages.After the first fill put the fruit for decoration.

When all the layers are frozen,remove form the flanks daubed cream, pre-left, and sprinkle with coconut.

Put in a cold place for a couple of hours, so better soaked and froze. So it is in the context.