1 (18 ounce) package cream cheese, softened
1 (4 ounce) can unsweetened pineapple juice concentrate
1 (3 ounce) can canned coconut cream
1 (3 ounce) package orange flavored Jell-O
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the cream cheese, pineapple juice concentrate and coconut cream. Melt the gelatin on one side of a large saucepan. Stir in the persimmon syrup. Slowly whisk in coconut cream, simply stirring constantly. Slowly pour into prepared pan.
Bake for 40 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Cool in pan on wire rack for 10 minutes.
To assemble the cake, remove and discard cookie sheets. Place a toothpick in the center of the loaf, and press the center of the loaf down to instantly seal. Place an additional toothpick under the center of the loaf as a support. Continue alternating layers of cookie sheets with different sides, trying to avoid glue. Place each side of the loaf in the center of the oven and place a large cookie sheet on either side. Drizzle coconut cream over the cake and allow to draw out juices from the tops of the two loaves.