Creamy Pineapple Cake: A Delight That Melts in Your Mouth

Indulge in our Creamy Pineapple Cake, a delightful recipe that blends a soft cake base with a rich and flavorful filling. Easy to make, it’s perfect for sweetening your special moments. Discover the simple pleasure of each slice of this amazing cake!

Cake Batter Ingredients:

• 5 eggs (9.7 oz or 275g)
• 2 cups of sugar (11.1 oz or 315g)
• 1 cup of milk (8.1 fl oz or 240ml)
• 1 teaspoon of vinegar
• 2 cups of all-purpose flour (8.1 oz or 230g)
• ½ tablespoon of baking powder (0.28 oz or 8g)
• 1 teaspoon of vanilla extract (optional)

Filling Ingredients:

• 1 pineapple
• 3 cans of sweetened condensed milk
• 4.2 oz of milk powder (12 tablespoons or 120g)
• 10.6 oz of heavy cream (1 and a half boxes or 300g)
• 6.8 fl oz of coconut milk (200ml)

Whipped Cream Topping Ingredients:

• 10.1 fl oz of chilled non-dairy whipped topping (300ml)
• 2.1 oz of sweetened condensed milk (60g)
• 1.4 oz of milk powder (4 tablespoons or 40g)

Cake Batter Preparation:

1. Mix the milk with vinegar and set aside.
2. Beat eggs and sugar until the volume doubles.
3. Add vanilla extract.
4. Alternate adding sifted all-purpose flour and the milk mixture.
5. Gently fold in the baking powder.
6. Pour the batter into the pan and bake in a preheated oven at 356°F (180°C) for approximately 40-45 minutes.

Filling Preparation:

1. In a pan, cook the pineapple with sugar until the released water evaporates, then set aside.
2. In another pan, add the sweetened condensed milk.
3. Mix in the milk powder, ensuring it’s well-blended to avoid lumps.
4. Cook over low heat, stirring constantly to prevent sticking.
5. As the mixture warms, add the heavy cream, continuing to stir for a smooth blend.
6. Stir in the coconut milk, mixing well to achieve a smooth and creamy consistency.
7. Keep cooking on low heat, stirring until the filling reaches the desired firm and creamy consistency.
8. Once ready, remove from heat and let cool.
9. Add the cooked pineapple and mix well.

Whipped Cream Topping Preparation:

1. In a bowl, add the chilled non-dairy whipped topping.
2. Mix in the sweetened condensed milk and milk powder.
3. Using a mixer, beat the ingredients on medium-high speed until you get a consistent and firm cream.
4. Be careful not to overbeat to maintain the creamy texture of the topping.

Assembly:

1. Cut the cake into three layers and moisten with a little milk.
2. Assemble the cake by alternating layers of cake and filling.
3. Cover with Whipped Cream topping and decorate as desired.
4. Refrigerate for 6 hours.
5. Cut into 20 slices and enjoy!