Pineapple and Coconut Chilled Cake

Ingredients:

For the Cake:

– 3 eggs

– 1/2 cup of oil

– 1 cup of sugar (slightly less if preferred)

– 2 cups of all-purpose flour

– 1 cup of milk

– Vanilla essence to taste

– 1 tablespoon of baking powder

For the Pineapple Filling:

– 2 pineapples, diced

– 1/2 cup of sugar

For the White Chocolate Brigadeiro Filling:

– 1 can of sweetened condensed milk

– 2 cartons of heavy cream

– 3 tablespoons of powdered milk

– 1 packet (100g) of shredded coconut

Instructions:
For the Cake:

1. In a blender or by hand, mix eggs, oil, and sugar. Add milk and sifted flour.

2. Mix well, then add baking powder and vanilla essence.

3. Bake in a preheated oven at 200 degrees Celsius for about 40 minutes.

For the Pineapple Filling:

1. Boil diced pineapples with sugar until it forms a slightly reduced compote.

For the White Chocolate Brigadeiro Filling:

1. In a saucepan over medium heat, mix sweetened condensed milk, heavy cream, powdered milk, and shredded coconut.
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