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!
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My grandma used to cook this, and I feared the recipe was lost. Thankfully, I stumbled upon it, and it’s tastier than ever!
OLD FASHIONED GOULASH
