Chilled Coconut Pineapple Cake

Mix the sweetened condensed milk, heavy cream, coconut milk, and shredded coconut in a saucepan

Cook the mixture over medium heat until it reaches a soft-ball (spoon fudge) consistency

Remove from heat and let it cool completely

Peel and chop the pineapple

Mix the chopped pineapple, sugar, water, and salt in a saucepan

Cook the mixture over medium heat for 15-20 minutes

Strain the mixture through a sieve to reserve the syrup

Assemble the cake with the coconut filling, pineapple syrup, and shredded coconut

Refrigerate the cake for 5-6 hours to chill