Pineapple Platter Cake with Baba de Moça

Directions

• In a bowl, place the eggs and sugar and beat with a whisk. 
  Add milk, oil and vanilla essence, mix. 
  Put the pinch of salt and add the wheat flour little by little and always stirring. 
  Add the yeast and mix slowly.
• Transfer to a medium-sized refractory, greased with margarine and wheat flour.
• Bake in a preheated oven at 180 degrees for about 30 minutes. 
  Do the toothpick test to make sure it’s well baked.
• To make the syrup: In a saucepan over low heat, add the sugar and water. 
  Once it boils, turn it off and set aside. 
  Let cool.
• For the pineapple jam: In a saucepan over medium heat, place the pineapple and sugar. 
  Cook until the bottom of the pan is dry. 
  Turn off and book. 
  Let cool.
• For the drool filling: In a pan with the fire off, add the coconut milk, the condensed milk and the sifted egg yolks. 
  Mix well and turn on low heat, cook until it disgraces from the bottom of the pan. 
  Remove and book. 
  Let cool.
• For assembly: Unmold the already cold cake and cut it into layers, if you find it necessary, cut the top of the cake to make it straight.
• On the same platter where you baked the cake, spread a little bit of girl’s drool, place a layer of cake and drizzle with half the syrup.
• Put the girl’s drool filling and spread it out. 
  Add the pineapple jam and spread it out. 
  Put the other half of the cake dough and water with the rest of the syrup.
• Cover with plastic wrap and refrigerate for at least 4 hours.
• Make the whipped cream: Mix the whipped cream powder with the cold milk. 
  Beat with a mixer until smooth and spread over the cake.
• Decorate as you prefer.