PINEAPPLE COCONUT CAKE

A perfect cake for a b-day. It's delicious and gorgeous but is also easy to bake. The batter is made using the blender and yogurt that made the cake softer. Two generous layers of filling: pineapple and creamy coconut cocada*.

*cocada is a brazilian candy made with coconut, sugar and milk or condensed milk and coconut milk or rapadura.

Cup of 200ml

Recipe of batter

4 eggs

180ml canola or corn oil

200g natural plain yogurt

200g sugar

260g flour

1 tbsp baking powder

3/4 of recipe of batter

3 eggs

130ml canola or corn oil

150g natural plain yogurt

150g sugar

195g flour

1 shallow tbsp baking powder

To sprinkle the cake

200ml pineapple juice or orange juice

Pineapple filling

700g drain canned pineapple, cubed

600g sweetened condensed milk

1 cup milk powder

200ml milk

200g table cream

Creamy cocada filling

600g sweetened condensed milk

3/4 cup milk powder

200ml coconut milk

200g shredded coconut

200g table cream

Topping

100g package of Chantilly mix powder

Fruits to decorate

Ribbon

Directions

Recipe of batter

Preheat the oven to 350˚F. Grease and flour a 29cm springform round pan

In a blender, liquefy the eggs, oil, yogurt and sugar for 3 minutes. Add flour and pulse to mix. Add baking powder and pulse just until is smooth. Spoon the batter into the pan and bake for about 1 hour. If the center is unbaked and the borders is golden brown, reduce the heat to 320˚F. Remove from pan and let cool on a rack.

3/4 of recipe of batter

Repeat the same process of batter, baking in preheat oven to 350˚F in the same 29cm springform pan. Remove from pan and let cool on a rack.

Pineapple filling

In a pan stir very well condensed milk and milk powder. Stir in milk. Cook over low heat, always stirring until is thickened. Remove from heat and stir in cream. Let cool and refrigerate.

Creamy cocada filling

In a pan stir condensed milk and milk powder. Stir in coconut milk and cook over low heat, always stirring until is thickened. Remove from heat and stir in cream and shredded coconut. Let cool and refrigerate.

To Finish

Cut the bigger cake into 2 layers. Line the springform pan with a plastic, will be easier to remove from pan. Place one layers into the pan and sprinkle with juice.

Sandwich with the cream of pineapple filling and spread the cubed pineapple. Place another cake layer, sprinkle with juice and sandwich with cocada filling. Place the last layer and sprinkle juice. Let to chill for at least 30 minutes or just until serve.

In the serving plate place the ribbon. Remove the cake from pan and set over the plate. Spread the chantilly already whipped. Tie the ribbon ad embellish with the fruits.

Cook's tip: Do not use raw pineapple.

Serve: 20 portions.