In a blender, mix together the eggs, softened butter, milk, sugar, and salt for 2 minutes.
Add half of the flour and blend for 1 minute.
Add the remaining flour and corn starch then blend for another 2 minutes.
In a large mixing bowl, add cake mixture, diced pineapple, coconut, and baking powder. Mix together until fully incorporated with a rubber spatula.
Place mixture into an oiled bundt pan.
Place cake in 400ᵒF preheated oven 30 minutes, or until the cake is firm to touch and tested with a toothpick.
Allow cake to cool for at least 10 minutes.
Lightly run a knife around the edges to make sure cake is not stuck to the pan.
Flip the pan upside down onto a serving tray.
Brazilian Ice Cream:
Separate egg yolks and whites.
Put yolks in a mixing bowl and beat them with a whisk and set aside.
Mix whisked egg yolks, condensed milk, and milk in a sauce pot and whisk continuously over low heat. Once at a boil, set aside.
Using a mixer, mix egg whites.
Add Creme de Leite, confectioners’ sugar, and vanilla to the egg whites and mix together with a rubber spatula gently until fully incorporated and set aside.
In a small saucepan, combine 1 cup of milk and chocolate powder and bring to a boil, then set aside.
Slowly pour the chocolate mixture into a bundt pan.
Mix together steps 3 and 5 then add to the bundt pan.
Place ice cream in the freezer and let it sit overnight.
15 Minutes prior to serving, take the ice cream outside of the freezer to soften and then flip onto a serving platter.
Drizzle chocolate sauce on top of ice cream.
Slice a piece of the ice cream and cake and place onto a plate.
Garnish with fresh mint.
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