Pineapple and Coconut Chilled Cake

For the Cake:

1. In a blender or by hand, mix eggs, oil, and sugar. Add milk and sifted flour.

2. Mix well, then add baking powder and vanilla essence.

3. Bake in a preheated oven at 200 degrees Celsius for about 40 minutes.

For the Pineapple Filling:

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

For the White Chocolate Brigadeiro Filling:

1. In a saucepan over medium heat, mix sweetened condensed milk, heavy cream, powdered milk, and shredded coconut.

2. Stir constantly until it thickens and starts to peel off the pan’s bottom.

Assembly:

1. Cut the cake in half horizontally for layering.

2. Wet 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, wet it with the same mixture, and spread a bit of brigadeiro on top.

5. Cover with shredded coconut.

6. Refrigerate for a few hours before serving.

Enjoy this delightful and refreshing pineapple and coconut chilled cake!