Serves: 15-20 people

Total Time: 60 minutes Prep Time: 15 minutes Cook Time: 45 minutes

Ingredients:

Brazilian Pina Colada Cake:

  • 3 Eggs
  • 1 1/4 Cups of Milk
  • 2 Tablespoon of Butter
  • 1 1/2 Cups of Sugar
  • 1 Pinch of Salt
  • 2 Cups of Flour
  • 1/2 Cups of Corn Starch
  • 1 Cup of Sweetened Coconut
  • 1 Tablespoon of Baking Powder
  • 1 Cup of Diced Pineapple

Brazilian Ice Cream:

  • 1 Can of Condensed Milk
  • 2 Cups of Milk
  • 1 Can of Cream Milk (Creme de Leite)
  • 3 Large Egg Yolks
  • 3 Large Egg Whites
  • 1 Pinch of Vanilla
  • 1 Cup of Confectioners’ Sugar
  • 2 Tablespoons of Chocolate Powder

Method of Preparation:

Brazilian Pina Colada Cake:

  1. In a blender, mix together the eggs, softened butter, milk, sugar, and salt for 2 minutes.
  2. Add half of the flour and blend for 1 minute.
  3. Add the remaining flour and corn starch then blend for another 2 minutes.
  4. In a large mixing bowl, add cake mixture, diced pineapple, coconut, and baking powder. Mix together until fully incorporated with a rubber spatula.
  5. Place mixture into an oiled bundt pan.
  6.  Place cake in 400ᵒF preheated oven 30 minutes, or until the cake is firm to touch and tested with a toothpick.
  7. Allow cake to cool for at least 10 minutes.
  8. Lightly run a knife around the edges to make sure cake is not stuck to the pan.
  9. Flip the pan upside down onto a serving tray.

Brazilian Ice Cream:

  1. Separate egg yolks and whites.
  2. Put yolks in a mixing bowl and beat them with a whisk and set aside.
  3. Mix whisked egg yolks, condensed milk, and milk in a sauce pot and whisk continuously over low heat. Once at a boil, set aside.
  4. Using a  mixer, mix egg whites.
  5. 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.
  6. In a small saucepan, combine 1 cup of milk and chocolate powder and bring to a boil, then set aside.
  7. Slowly pour the chocolate mixture into a bundt pan.
  8. Mix together steps 3 and 5 then add to the bundt pan.
  9. Place ice cream in the freezer and let it sit overnight.

TO SERVE:

  1. 15 Minutes prior to serving, take the ice cream outside of the freezer to soften and then flip onto a serving platter.
  2. Drizzle chocolate sauce on top of ice cream.
  3. Slice a piece of the ice cream and cake and place onto a plate.
  4. Garnish with fresh mint.

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