Ingredients:

For the cake:

– 3 eggs

– 1/2 cup oil

– 1 cup sugar (less if preferred)

– 2 cups all-purpose flour

– 1 cup milk

– Vanilla extract to taste

– 1 tablespoon baking powder

For the pineapple filling:

– 2 pineapples, diced

– 1/2 cup sugar

For the white chocolate Brigadeiro filling:

– 1 can sweetened condensed milk

– 2 cartons heavy cream

– 3 tablespoons powdered milk

– 1 packet (100g) shredded coconut

Instructions:
For the cake:

1. In a mixer or by hand, combine the eggs, oil, and sugar. Add the milk and sifted flour.

2. Mix well, then add the baking powder and vanilla extract. 3. Bake in a preheated oven at 200 degrees Celsius for approximately 40 minutes.

For the pineapple filling:

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

For the white chocolate Brigadeiro filling:

1. In a saucepan over medium heat, combine the sweetened condensed milk, heavy cream, powdered milk, and desiccated coconut.
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2. Stir constantly until it thickens and begins to pull away from the bottom of the pan.

Assembly:

1. Cut the cake in half horizontally to overlap.

2. Moisten the first layer with a mixture of pineapple compote, water, and condensed milk.

3. Add the pineapple filling, then the white chocolate brigadeiro.

4. Place the second layer, moisten it with the same mixture, and spread a little brigadeiro on top.

5. Cover with grated coconut.

6. Refrigerate for a few hours before serving.

Enjoy this delicious and refreshing pineapple and coconut cake!