Pineapple and Coconut Chilled Cake
Ingredients:
For the cake:
– 3 eggs
– 1/2 cup oil
– 1 cup sugar (a little less if you like)
– 2 cups all-purpose flour
– 1 cup milk
– Vanilla extract (to taste)
– Baking powder 1 tablespoon
For the pineapple filling:
– 2 pineapple cubes
– 1/2 cup sugar
For the white chocolate brigadeiro filling:
– 1 can sweetened condensed milk
– 2 cream Carton
– 3 tablespoons powdered milk
– 1 package desiccated coconut (100 g)
Pineapple and Coconut Chilled Cake
Instructions:
For the cake:
1. Mix eggs, oil and sugar with a mixer or by hand. Add milk and sifted flour.
2. Mix well and add baking powder and vanilla extract.
3. Bake in a preheated oven at 200℃ for about 40 minutes.
For the pineapple filling:
1. Cook the diced pineapple with the sugar until a slightly reduced compote forms.
For white chocolate brigadeiro filling:
1. In a saucepan over medium heat, combine sweetened condensed milk, cream, milk powder, and desiccated coconut.
2. Stir constantly until the mixture thickens and begins to separate from the bottom of the pot.
Assembly:
1. Cut the cake in half horizontally and layer it.
2. Moisten the first layer with a mixture of pineapple compote, water and condensed milk.
3. Add the pineapple filling, then the white chocolate brigadeiro.
4． Put the second layer, moisten it with the same mixture and apply a little brigadeiro on top.
5. Cover with coconut flakes.
6. Refrigerate for several hours before serving.
Enjoy our delicious and refreshing chilled pineapple coconut cake.