4 eggs
1 cup (chopped) of pineapple
2 tablespoons of butter
2 tablespoons of cocoa powder
2 cups of all-purpose flour
1 cup of milk
1 tablespoon of active dry yeast
4 egg whites beaten in snow
Filling
1 can of condensed milk
1 1/2 cups of pineapple juice
3 tablespoons of cornstarch
1/4 cup of shredded coconut
Sauce
1/4 cup of concentrated pineapple juice
1 tablespoon of rum
Topping
250g of whipped heavy cream, beaten like chantilly
Shredded coconut
4 eggs
1 cup (chopped) of pineapple
2 tablespoons of butter
2 tablespoons of cocoa powder
2 cups of all-purpose flour
1 cup of milk
1 tablespoon of active dry yeast
4 egg whites beaten in snow
Filling
1 can of condensed milk
1 1/2 cups of pineapple juice
3 tablespoons of cornstarch
1/4 cup of shredded coconut
Sauce
1/4 cup of concentrated pineapple juice
1 tablespoon of rum
Topping
250g of whipped heavy cream, beaten like chantilly
Shredded coconut
Beat the eggs with the pineapple and butter
Add the cocoa powder, flour, milk, and yeast
Mix the yeast and egg whites in snow
Place the batter in a greased and floured 26cm diameter mold
Bake at 220°C for 30 minutes or until a toothpick comes out dry
Let cool and demold
Filling
In a saucepan, mix the condensed milk, pineapple juice, cornstarch, and shredded coconut
Bring to a boil and whisk constantly until thickened
Let cool
Sauce
Mix the pineapple juice and rum
Assembly
Cut the cake in half, drizzle with the sauce on both parts and fill
Top with whipped cream and sprinkle with shredded coconut.
