2. Stir constantly until it thickens and starts to peel off the pan’s bottom.
Advertisement: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.
Advertisement: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!
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I wish I could eat this every day.
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