Pineapple Cake with Cream and Coconut
Ingredients
Dough
- 3 eggs
- 2 cups sugar
- 3 cups flour
- 1 cup boiling milk
- 1 tablespoon royal baking powder
Cream
- 1 liter milk
- 1 can sweetened condensed milk
- 2 egg yolks
- 3 tablespoons cornstarch
Glaze
- 3 egg whites
- 3 tablespoons refined sugar
- 1 large pineapple
- 1 small package shredded coconut
Preparation
Preheat the oven to 350Β°F (180Β°C).
Chop the pineapple into very small pieces and place in a large baking dish; sprinkle with 1 cup sugar and set aside.
Beat the dough ingredients by hand until smooth.
Pour the batter over the pineapple and bake for about 40 minutes, or until set.
In a saucepan, combine the cream ingredients, dissolving the cornstarch in a little water first; cook over medium heat, stirring constantly, until thickened.
Pour the cream over the baked cake.
Beat the glaze ingredients in a mixer until stiff peaks form, then spread over the cake.
Sprinkle with shredded coconut.
