Brazilian Pineapple & Coconut Cream Cake (Minas Style)
A refreshing no-fuss Brazilian dessert straight from the Minas Gerais tradition. Soft sponge cake soaked in pineapple syrup, layered with caramelized pineapple chunks and a silky egg yolk custard, then finished with freshly grated coconut. Serve it ice-cold and watch it disappear.
🛒 Ingredients
12 servings
- 4 eggs
- 1 cup (200 g) sugar
- ½ cup (120 ml) boiling water
- 1 tablespoon cornstarch
- 1½ cups (180 g) all-purpose flour
- ½ cup (120 ml) neutral oil
- 1 heaped teaspoon baking powder
- 200 ml whole milk
- 3 tablespoons heavy cream (whey drained)
- 3 tablespoons sugar (for the custard)
- 1 medium pineapple, cut into small cubes
- 2 cups (400 g) sugar (for the pineapple compote)
- 1 can (14 oz / 395 g) sweetened condensed milk
- 395 ml whole milk
- 3 egg yolks, strained through a fine sieve
- 1 fresh coconut, coarsely grated
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Directions
- 1
Preheat oven to 350 °F (180 °C). Beat eggs with sugar in a stand mixer for 10 minutes until pale and very fluffy.
- 2
Remove bowl from mixer and gently fold in boiling water, then the cornstarch sifted with flour, the oil, and finally the baking powder. Pour into a greased and floured 13×9-inch (33×23 cm) baking pan.
- 3
Bake for 20 minutes until golden and a toothpick comes out clean. Cool completely before assembling.
- 4
Cook the pineapple pieces with sugar over medium heat for 10 minutes. Drain well, reserving the syrup separately.
- 5
In a saucepan, whisk together condensed milk, strained egg yolks, and milk. Cook over low heat, stirring constantly, until the mixture just begins to steam and thicken — do not let it boil or it will curdle.
- 6
Off the heat, stir in the drained heavy cream. Let cool to room temperature, then refrigerate until cold.
- 7
Place the cooled sponge in a deep serving dish and soak it generously with the warm pineapple syrup.
- 8
Spread the drained pineapple pieces evenly over the sponge, then pour the cold custard over the top.
- 9
Cover entirely with freshly grated coconut. Refrigerate for at least 2 hours and serve well chilled.
💡 Chef's Tip
Make this the evening before — overnight soaking gives the sponge incredible moisture and depth of flavor. Fresh coconut is non-negotiable for the best texture and taste.
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