Pineapple Cake with Coconut

Pecans Beat the egg whites until frothy

Add the sugar and pineapple juice one at a time, beating continuously

Don't stop beating, add the flour and baking powder

Pour the batter into a greased and floured mold

Bake in a preheated oven at 180°C for 25 minutes or until a toothpick inserted comes out clean

Let it cool and unmold

Cream In a saucepan, combine the condensed milk, whole milk, and egg yolks

Cook over low heat, stirring constantly, until thickened

Let it cool

Cobertura In a saucepan, combine the pineapple chunks, water, and 4 tablespoons of sugar

Bring to a boil and cook for 15 minutes

Strain the pineapple juice and reserve the liquid

Whip the egg whites with the remaining sugar until stiff peaks form

Fold in the whipped cream, vanilla extract, and misture well

Assembly With the reserved pineapple juice, moisten the cake

Spread the cream over the cake

Place the pineapple chunks on top of the cream

Cover with the egg white mixture

Sprinkle with shredded coconut.