Mixture
1 can of pineapple syrup, drained and diced
1/2 cup of butter, softened
1/2 cup of sugar
1/2 teaspoon of vanilla extract
1 egg
2 cups of all-purpose flour, sifted
2 and 1/2 teaspoons of active dry yeast
1/2 cup of milk
Chantilly cream to decorate
Cream
1 can of condensed milk
1 can of heavy cream
1 can of milk (use the same measurement as the condensed milk)
1 small bottle of coconut milk
1 package of pineapple gelatin
1 cup of boiling water
1 envelope of unflavored and unsweetened gelatin
Mixture
1 can of pineapple syrup, drained and diced
1/2 cup of butter, softened
1/2 cup of sugar
1/2 teaspoon of vanilla extract
1 egg
2 cups of all-purpose flour, sifted
2 and 1/2 teaspoons of active dry yeast
1/2 cup of milk
Chantilly cream to decorate
Cream
1 can of condensed milk
1 can of heavy cream
1 can of milk (use the same measurement as the condensed milk)
1 small bottle of coconut milk
1 package of pineapple gelatin
1 cup of boiling water
1 envelope of unflavored and unsweetened gelatin
Reserve 1/2 cup of pineapple
Mix the butter, sugar, and vanilla extract until smooth
Add the egg and mix well
Sift together the flour and yeast and add to the mixture, alternating with the milk
Mix well and add the diced pineapple
Pour the batter into a greased and floured cake pan and bake in a preheated oven. Reserve
Mix the cream ingredients in a blender
Cut the cake into pieces and layer them in a large serving dish with the cream, ending with a layer of cake on top
Decorate with chantilly cream and reserved pineapple pieces
Serve chilled.
