Delicious Pineapple and Coconut Cake

Prepare the Cake:

1. Preheat the oven to 180°C (350°F) and grease a square or rectangular baking pan.
2. In a mixer, beat the eggs with the sugar until the mixture is light and fluffy.
3. Gradually add the flour and milk, alternating between the two, and continue mixing until smooth.
4. Add the vanilla extract and baking powder, gently folding them in.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool.

Prepare the Pineapple Filling:

1. In a pot, place the chopped pineapple and sugar.
2. Cook over medium heat until the pineapple releases its juice, and forms a thick syrup, and let it cool.

Assemble the Cake:

1. Cut the cake in half so you have a bottom and a top, and place it on a large serving dish.
2. Drizzle the pineapple syrup from the filling over the cake, spreading the pineapple pieces on top.

Prepare the Topping:

1. In a bowl, mix the condensed milk and heavy cream until well combined.
2. Pour a bit of the mixture over the pineapple and cover the cake with the top half, then drizzle with the remaining syrup and top and then the rest of the pineapple filling on top.
3. Pour the remaining cream mixture over the pineapple, covering the entire cake.
4. Sprinkle the shredded coconut on top and garnish with pineapple chunks.

Refrigerate for at least 4 hours or, preferably, overnight, so the cake absorbs the flavors and becomes nice and chilled.

Recipe & Photo Credit: Pagina Receitas