1 cup of sugar
2 cups of cream of coconut milk
1 teaspoon of vanilla extract
4 eggs
2 boxes of English-style biscuits (360g)
1 medium pineapple, cut into chunks
Optional accessory
11x28 cm upside-down cake pan
1 cup of sugar
2 cups of cream of coconut milk
1 teaspoon of vanilla extract
4 eggs
2 boxes of English-style biscuits (360g)
1 medium pineapple, cut into chunks
Optional accessory
11x28 cm upside-down cake pan
Grease the cake pan with aluminum foil and reserve
In a mixer, beat the sugar with the eggs to obtain a creamy and light mixture
In a small saucepan, heat the cream of coconut milk over high heat until it starts to boil
Pour the hot cream of coconut milk over the beaten eggs, add the vanilla extract, and mix well
Separate the cream into two portions
Moisten the biscuits, one by one, in one of the cream portions and cover the bottom of the cake pan with them
On top, spread a little of the cream and cover it with a little pineapple chunks
Alternate layers of biscuits, cream, and pineapple chunks, ending with the cream
Cover with aluminum foil and refrigerate for at least 5 hours
Unmold, decorate with small pineapple pieces if desired, and serve
