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Pineapple Cake With Coconut

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Pineapple Cake With Coconut

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Tempo de preparo

150 min(s)


25 servings


  • Sponge Cake Dough: Eggs | 8 unit(s)
  • Sugar | 300 g
  • Milk | 200 ml
  • Butter | 50 g
  • Wheat flour | 400 g
  • Yeast | 1 tablespoon
  • Pineapple cream with coconut: condensed milk | 560 g
  • Milk | 2 l
  • Maizena | 50 g
  • Gem | 200 g
  • Fresh Coconut | 300 g
  • Fresh cream | 300 ml
  • Chopped Ripe Pineapples | 2 unit(s)
  • Sugar | 300 g
  • Water | 1 l
  • Whipped cream: sour cream | 250 g
  • Icing sugar | 25 g
  • Finishing: fresh coconut | 300 g
  • Aluminum foil | 1 unit(s)
  • Bread | 1 unit(s)


  1. Beat the whole eggs until doubled in volume. When it is very light, add the sugar and beat for another 2 minutes.
  2. In a pan, heat the milk with the butter until it boils.
  3. Gradually add the yeasted flour, the warmed milk and butter to the mixer, mixing lightly with a crusty bread.
  4. Grease the mold with butter and sprinkle with flour.
  5. Bake at 180 ° for 20 minutes.
  6. Cream: in a pan, add the condensed milk, the milk, the cornstarch, the yolk and the fresh coconut.
  7. Place in the oven on low until it thickens.
  8. Add the fresh cream, mix and set aside.
  9. Cook the pineapples with the sugar.
  10. When it's at the point of compote, add the water. Let it boil.
  11. Using a sieve, drain the syrup and set aside.
  12. Mix the coconut cream with the pineapple compote, let it cool to fill the cake.
  13. Whipped cream: with a mixer, beat the cream and sugar until you reach the whipped cream point.
  14. Finishing: Cut the dough in half.
  15. Drizzle the cake batter with the syrup.
  16. Fill the cake with the coconut cream with pineapple.
  17. Cover the cake with whipped cream and decorate with fresh coconut.
  18. Leave in the fridge for 24 hours before cutting into square pieces and wrapping in aluminum foil.

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