4 large egg whites
1 cup of heavy cream
2 tablespoons of unsalted butter
2 tablespoons of unsweetened cocoa powder
2 cups of all-purpose flour
1 cup of whole milk
1 tablespoon of active dry yeast
4 large egg whites beaten until stiff
Filling
1 can of condensed milk
1/2 cup of pineapple juice
3 tablespoons of cornstarch
1/2 cup of grated coconut
Glaze
1/2 cup of pineapple juice concentrate
1 tablespoon of rum
Topping
250 g of whipped heavy cream topped like meringue
Grated coconut
4 large egg whites
1 cup of heavy cream
2 tablespoons of unsalted butter
2 tablespoons of unsweetened cocoa powder
2 cups of all-purpose flour
1 cup of whole milk
1 tablespoon of active dry yeast
4 large egg whites beaten until stiff
Filling
1 can of condensed milk
1/2 cup of pineapple juice
3 tablespoons of cornstarch
1/2 cup of grated coconut
Glaze
1/2 cup of pineapple juice concentrate
1 tablespoon of rum
Topping
250 g of whipped heavy cream topped like meringue
Grated coconut
Beat the egg whites with the heavy cream and butter
Add unsweetened cocoa powder, all-purpose flour, and whole milk
Mix in the active dry yeast and beaten egg whites
Pour the mixture into a 26 cm diameter greased and floured pan
Bake in a preheated oven at 220°C for 30 minutes or until a toothpick comes out clean
Let it cool and demold
Filling
Mix the ingredients together in a saucepan
Heat over low heat, stirring constantly until thickened
Let it cool
Glaze
Mix the ingredients together
Assembly
Cut the cake in half, drizzle both parts with glaze and fill
Top with whipped cream and sprinkle with grated coconut.
