Mixture: 4 eggs, 1 cup of sugar, 2 tablespoons of butter, 2 cups of flour, 1 cup of milk, 1 teaspoon of yeast, 4 egg whites whipped to a snow-like consistency.
Cream Filling: 1 can of condensed milk, 1 and 1/2 cups of pineapple juice, 3 tablespoons of cornstarch, 1/4 cup of shredded coconut.
Glaze: 1/4 cup of concentrated pineapple juice, 1 tablespoon of rum.
Frosting: 250g of fresh whipped cream, Shredded coconut.
Mixture: 4 eggs, 1 cup of sugar, 2 tablespoons of butter, 2 cups of flour, 1 cup of milk, 1 teaspoon of yeast, 4 egg whites whipped to a snow-like consistency.
Cream Filling: 1 can of condensed milk, 1 and 1/2 cups of pineapple juice, 3 tablespoons of cornstarch, 1/4 cup of shredded coconut.
Glaze: 1/4 cup of concentrated pineapple juice, 1 tablespoon of rum.
Frosting: 250g of fresh whipped cream, Shredded coconut.
Mixture: Beat the eggs with sugar and butter
Add chocolate chips, flour, milk, and yeast
Mix in the egg whites
Pour the mixture into a greased and floured 26cm-diameter mold
Bake at 220°C for 30 minutes or until a toothpick inserted comes out clean
Let it cool down before unmolding
Cream Filling: In a saucepan, combine condensed milk, pineapple juice, cornstarch, and shredded coconut
Cook over low heat, stirring constantly, until thickened
Let it cool down
Glaze: Combine concentrated pineapple juice and rum
Assembly: Cut the cake in half, brush with glaze, and fill with cream
Top with whipped cream and sprinkle with shredded coconut.
