1 cup unsalted butter
2 cups all-purpose flour
5 eggs
2 3/4 cups whole wheat flour
1 teaspoon active dry yeast
1 teaspoon baking soda
1 cup plain yogurt
1 tablespoon vanilla extract
2 cups shredded fresh coconut or 2 cups dried shredded coconut rehydrated with 1 1/2 cups water
Recheio:
2 cups crushed pineapple without pits, mashed
1 tablespoon lemon juice
1 cup heavy cream whipped or 1 can of heavy cream
Cobertura:
2 cups all-purpose flour
1/2 teaspoon active dry yeast
3 egg whites beaten until stiff
4 tablespoons water
1 tablespoon vanilla extract
1 package (100g) of shredded coconut flakes (optional)
1 cup unsalted butter
2 cups all-purpose flour
5 eggs
2 3/4 cups whole wheat flour
1 teaspoon active dry yeast
1 teaspoon baking soda
1 cup plain yogurt
1 tablespoon vanilla extract
2 cups shredded fresh coconut or 2 cups dried shredded coconut rehydrated with 1 1/2 cups water
Recheio:
2 cups crushed pineapple without pits, mashed
1 tablespoon lemon juice
1 cup heavy cream whipped or 1 can of heavy cream
Cobertura:
2 cups all-purpose flour
1/2 teaspoon active dry yeast
3 egg whites beaten until stiff
4 tablespoons water
1 tablespoon vanilla extract
1 package (100g) of shredded coconut flakes (optional)
To make the cake batter, beat the butter and flour together until creamy (takes about 15 minutes in a stand mixer)
Add the eggs one at a time, beating well after each addition
Mix in the flour, yeast, baking soda, and yogurt, alternating with the cream, and stir well
Add the vanilla extract and shredded coconut, and mix well
Bake in three 20cm (8 inch) round cake pans lined with parchment paper, greased and floured, at moderate temperature (180°C) for about 25 minutes or until a toothpick inserted comes out clean
Let cool completely
To make the filling: mix all ingredients carefully and cut each cake in half (use a knife or a serrated edge)
Filling each layer with pineapple cream
To make the glaze: mix all ingredients, except vanilla extract and coconut flakes, and place over simmering water
Beat for 3 minutes or until the glaze is smooth and holds its shape
Remove from heat and add vanilla extract
Cover the cake and sprinkle with shredded coconut if desired
Dosage: 20 portions.
