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CAKE WITH COCONUT PINEAPPLE ICE CREAM
🇧🇷Brazil
•View in original language
(Português)
5 hour(s)
10 servings
Choco Confeitaria
@chococonfeitaria_- Ingredients
- Recipe
- eggs4 unit(s)
- sugar2 cup
- oil1 cup
- wheat flour3 cup
- milk1 cup
- yeast1 tablespoon
- Syrup: chopped pineapple1 unit(s)
- Syrup: sugar1 cup
- Syrup: water1 cup
- Cream: grated coconut1 unit(s)
- Cream:corn starch2 tablespoon
- Cream: sour cream1 can(s)
- Cream: condensed milk1 can(s)
- Cream:milk500 ml
- Pasta: Beat the eggs with the sugar and oil for 5 minutes until very creamy.
- Then add the milk and half of the flour, mix and then add the rest of the flour.
- Finally add the yeast and stir until incorporated.
- Turn in a greased and floured shape and bake at 180° for 40 minutes.
- Syrup: mix all the ingredients, take to the medium fire and let it cook for 20 minutes.
- Note: You don't need to move all the time.
- Once ready, set aside and wait for it to cool down a bit.
- Cream: in a pan mix all the ingredients EXCEPT the grated coconut and take it to medium fire.
- Always stir until you start to form a path with your cream.
- Once ready, transfer to a bowl and cover with plastic wrap and let cool.
- Mounting: After the cake has cooled, soak it in the pineapple syrup, you can use all the syrup.
- Then cover the top of the cake with the pineapple followed by the cream.
- Sprinkle the grated coconut on top.
- Cover the shape with aluminum foil and take it to the fridge for at least 2 hours.
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