Preheat the oven to 350°F (177°C), and grease a 10 inch round spring form baking pan and line the bottom with parchment paper.

Sift all the dry ingredients except sugar.

In a mortar and pestle crush Basil leaves using some pineapple juice. The basil should be crushed fully, similar to pesto.

Mix the crushed basil into the pineapple juice.

Cream butter, sugar and vanilla extract until well incorporated and the mixture is creamy. This might take 2-3 minutes.

Add eggs one at a time while keep whisking.

Then add the sifted flour mix, milk and pineapple juice mix in 3-4 batches.

Whisk until the batter is combined to a smooth consistency.

Pour the batter into the prepared pan.

Bake until done and the toothpick inserted into the center comes out clean, for about 30 - 40 minutes.

Cool the cake completely before assembling.

Blend pineapple juice and basil in a vitamin or high powered blender until fully blended.

Keep aside.

Split the lemon grass in half, length wise. In a heavy bottom sauce pan, combine milk, coconut milk, lemon grass and half of the sugar.

Warm the milk on stove until it's slightly Luke warm. Take it off the heat, cover the pan and let it sit for 30-45 minutes. This will infuse the lemon grass flavors in the milk.

After 30-45 minutes, put the milk pan back on the stove on medium heat and bring to boil. Make sure all the sugar is dissolved completely. Take out the lemon grass and discard.

Meanwhile whisk the egg yolks with rest of the sugar until creamy, smooth and pale yellow color.

Temper the hot milk with the whipped yolk while whisking vigorously. Do the tempering in 2-3 batches, to avoid the yolks from scrambling.

Put this tempered mix back into the sauce pan and cook on low heat to make Cream Anglaise. Keep stirring to avoid scrambled eggs and scorching. Cook till it reaches the Nappe consistency (Nappe Consistency is when the mixture thickens up to the stage when it coats the back of the spoon evenly and creates a clear clean line in the middle when you slide the finger through it).

Take it off the heat. Put the pan on ice bath to cool the mix and whisk occasionally to avoid any lumps. In-case the cream anglaise develop lumps, strain it through the sieve.

Meanwhile whip the heavy cream, coconut cream and powdered sugar to medium peak.

While the cream is whipping, bloom the gelatin in water and let sit for 3-4 minutes. Warm up the bloomed gelatin mix till the gelatin is dissolved and is clear (8-10 seconds in microwave). Do not over heat it.

Add the dissolved gelatin in the mango puree and mix well.

Pour this mango puree and gelatin mix into the creme anglaise and stir/ whisk nicely. Let this cool to room temperature.

Fold the whipped cream into the cream anglaise mix and keep aside. This will be the Bavarian Cream for the cake.

For Mango Mirror Glaze: (This will be required after the assembled cake has been set and frozen)

Bloom gelatin in water for 3-4 minutes.

Warm the liquid to dissolve the gelatin and pour this into the mango puree. Pour this over the frozen cake so it sets immediately.

Take the cake out of the pan and remove the parchment from bottom. Now put the cake on the board. Slice a thin top layer of the cake (about 1 inch) to make the surface flat.

Cut the cake horizontally in half. Now you will have 2 layers of cake. Each cake layer should not be more than 2- 2 1/4 inches of height.

Put 1 layer back into the cake pan. Make sure the sides of the cake mold is clean, so when you pour the Bavarian cream on the cake, the sides come out clean and smooth.

Moisten the 1st cake layer (the cake that is in the cake pan), with half of the pineapple basil syrup. This will add lots of herb and fruit flavor to the cake while making it moist.

Cut the pineapple slices in half. Now leave 1 inch from the edge of the moistened cake and evenly place the sliced pineapple on top, just to cover the circular cake.

Pour half of the Bavarian cream on the pineapple covered cake.

Cut 1 inch edges (vertically) along the sides of 2nd cake layer. Gently place this circular cake on top of the 1st cake that is covered with the fruit and Bavarian cream.

Moisten this layer with the rest of the pineapple basil syrup. Be careful while moistening the cake edges, as you do not want the syrup to drop on the Bavarian cream.

Pour rest of the Bavarian cream on the cake. Place this uncovered in the freezer for at least 5 hours to overnight. This can remain in freezer until the day you want to serve. if you want to freeze it for few days or weeks, then cover the cake with cling wrap after its been frozen for few hours.

Take it out of the freezer and pour the mango mirror glaze on top of the frozen bavarian cream cake. Make sure the top is evenly covered with glaze. Let it sit in refrigerator for 10-20 minutes. Do not let it sit for over 30 minutes, as you do not want to thaw the cake in the cake pan.

To release the finished frozen cake from the mold, place the cake pan on any cylindrical shaped cup or glass. Using the blow torch, warm up the sides of the cake pan/mold, just enough, so the side ring gets loose. Slide the mold down leaving the cake on the cylindrical glass.

Thaw the cake in the refrigerator for 4-5 hours before serving.