First, I made a Pina Colada Crumble cake:
The bottom layer is made up of 3 eggs, 300g brown sugar, 135g coconut flakes, butter, 2 tablespoons of rum and 2 tablespoons of pineapple juice. The middle layer is a whole pineapple, cut into small pieces, the crumble on top is again flour (50g), 60g coconut shavings, 65g buttter and 50g brown sugar.
Bake at 180 degrees Celcius for 35 minutes before adding the crumble layer, then bake for another 30 minutes.

For the second cake, make a bottom layer by crumbling 250g cookies or boudoir biscuits and kneading the powder and small pieces with 60g butter. Spread in the spring form and press down.
The open 2 cans of tangerines, catching the juice of which you’ll need 250ml. Keep some tangerine “boats” back for decoration. Cut the rest in small pieces, then add them to a mix of 80g white sugar, 300g Philadelphia cheese and 1 small “cup” of tangerine yoghurt.
Carefully fold in 400ml whipped cream.
Soak one bag of lemon jello (normally for 1/2l water) in the 250ml of tangerine can juice, then heat it but don’t let it boil.
Let the jello-juice mix cool down again to appr. 50 degrees and fold the jello slowly, adding bit by bit, into the cheese-cream-tangerine mix. Pour into the spring form and leave in the fridge for a day or two.