Chilled Pineapple Coconut Cake

Cook the pineapple cubes in a saucepan with sugar and water until tender, reserving the cooked pineapple and the syrup separately.

Prepare the cake batter by blending the eggs, oil, coconut milk, and sugar in a blender until smooth.

In a bowl, mix the all-purpose flour, baking powder, and shredded coconut. Then, gently incorporate the contents of the blender into the dry mixture.

Pour the liquid batter into a greased and floured rectangular baking pan (or a prepared pan), and bake.

While the cake is baking, prepare the base cream by mixing sweetened condensed milk and heavy cream over medium heat, stirring until it thickens and lightly pulls away from the bottom of the pan.

Divide the finished cream into two portions: mix one portion with the reserved cooked pineapple and the other portion with some shredded coconut.

Return half of the baked cake to the pan and moisten it with half of the reserved pineapple syrup.

Spread the cream filling with coconut over the first half of the cake layer, and then add the cream filling with pineapple on top of that.

Cover with the other half of the cake, poke holes in the surface with a fork to allow the syrup to penetrate, and drizzle with the remaining pineapple syrup.

Finish by covering the cake with shredded coconut and refrigerate until firm. Garnish with the separated cubes of pineapple.