Pineapple Coconut Birthday Cake Filling
A luscious tropical filling that brings together candied pineapple and a velvety coconut fudge inspired by the Brazilian beijinho tradition. Perfect for layering inside a birthday cake, it delivers a refreshing, indulgent twist that will delight every guest. Simple to prepare and absolutely irresistible.
🛒 Ingredients
30 servings
- 1 large ripe pineapple
- 2 cans sweetened condensed milk (14 oz / 395 g each)
- 2 cups (200 g) shredded coconut
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) water
- ¾ cup (180 ml) coconut milk, for soaking
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Directions
- 1
Peel and dice the pineapple into small, even cubes about ½ inch (1 cm) wide.
- 2
Combine water and sugar in a saucepan over medium heat. Once boiling, add the pineapple cubes and simmer for 10 minutes until slightly softened and syrupy. Remove from heat and let cool completely in the syrup.
- 3
In a separate saucepan, combine condensed milk and shredded coconut over low heat. Stir continuously for 10–12 minutes until the mixture thickens and pulls cleanly away from the sides and bottom of the pan.
- 4
Drain the pineapple thoroughly and gently fold it into the warm coconut fudge.
- 5
Slice the cake horizontally into two layers. Brush each layer generously with coconut milk.
- 6
Spread the pineapple-coconut filling over the bottom layer, close the cake, and refrigerate for at least 2 hours before decorating and serving.
💡 Chef's Tip
Drain the candied pineapple very well before mixing — excess syrup will make the filling runny. For even deeper flavor, prepare the pineapple a day ahead so it soaks up the syrup overnight.
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