Chilled Coconut and Pineapple Cake Filling

In a saucepan, combine the sweetened condensed milk and the powdered milk, mixing well until the powder is incorporated.

Add the heavy cream and the shredded coconut to the mixture, turn the heat to medium, and stir continuously until the mixture thickens and forms large bubbles.

Remove the mixture from the heat and set aside to cool slightly, until just warm.

Prepare the soak by mixing half a can of sweetened condensed milk, the whole milk, and the coconut milk, just combining the liquids.

Cook the half pineapple, diced, with the two tablespoons of sugar for about 5 minutes or until the liquid has significantly reduced.

Fold the cooked and reduced pineapple into the warm filling, mixing vigorously until everything is uniform.

Slice the baked cake horizontally in half.

Generously moisten the bottom layer of the cake with the prepared soak, don't hold back on the moisture.

Spread half of the coconut and pineapple filling over the soaked base.

Place the top layer of the cake over the filling and soak it well with the remaining soak.

Cover the cake with the remaining portion of the filling and finish by spreading shredded coconut over the entire surface.

Refrigerate the cake for at least 2 hours before slicing and serving chilled.