O Bolo de Abacaxi com Coco Molhado é uma sobremesa tropical que transporta os comensais para um paraíso de sabores exóticos. A doçura do abacaxi, com seu sabor cítrico e fresco, harmoniza-se perfeitamente com a textura e o sabor do coco. A massa fofa do bolo serve como base para uma camada de abacaxi caramelizado, que adiciona uma pitada de acidez e doçura. O coco, frequentemente presente na forma de flocos ou leite de coco, completa a experiência com sua riqueza de sabor e uma textura úmida e aveludada.
Cada pedaço é uma viagem aos trópicos, uma celebração de aromas e gostos que fazem do Bolo de Abacaxi com Coco Molhado uma sobremesa irresistível para qualquer amante da doçura tropical. É a escolha ideal para trazer um toque de exotismo à sua mesa e uma dose de alegria aos seus momentos de deleite.
Pasta
- 1 and 1/2 cups wheat flour
- 1 tablespoon baking powder
- One cup of sugar
- 1 cup hot milk
- 4 eggs
- Margarine for greasing
Coverage
- 2 cartons of whipping cream or fresh cream
Stuffing
- 395 g condensed milk
- 1 can heavy cream
- 1 cup chopped pineapple
- 2 cups shredded coconut
Pasta
For this recipe, you'll need to separate the egg whites from the yolks. Beat the egg whites until stiff.
Then, as soon as they have reached the point, add the sieved egg yolks one by one, mixing at speed.
Then, without stopping beating, add the sugar and milk. Finally, add the sifted wheat flour and yeast.
Then mix gently with a wooden spoon, always from bottom to top so that the cake doesn't lose its lightness.
Finally, grease a baking tray and bake in a preheated medium oven for about 30 minutes.
Meanwhile, it's time to prepare the filling!
Stuffing
Put the pineapple into chunks in a large saucepan with the condensed milk.
Then cook for about 5 minutes over a medium heat, stirring constantly.
Then add the cream and grated coconut.
Cook for a few more minutes until it has thickened a little. Remove from the heat and set aside.
As soon as you take the cake out of the oven, wait until it has cooled down to unmold it.
Cut in half and fill the cake.
Coverage
For the icing, whip the cream. If you use a carton of whipped cream, follow the instructions on the package. If using fresh cream, add 1/2 cup sugar and beat until stiff.
Cover the cake completely and refrigerate for a few hours before serving.
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