Pineapple Kiss Cake

Pineapple Kiss Cake

Pineapple Kiss Cake

Ingredients:

Pasta:
– 1 package of Biscuit Maizena (200g)

Filling:

Cheese:
– 2 packs of cream cheese (300g)
– 10 tablespoons milk (150 ml)
– 2 tablespoons sugar (20g)

Cocada:
– 1 packet of grated dry coconut (100g)
– 1/2 cup milk tea (120 ml)
– 10 tablespoons sugar (100g)
– 1 cup water (240 ml)
– 2 blackheads from India

Method of preparation:

Pasta:
Grease a round, removable bottom pan (24 cm in diameter). Separate 11 cookies and cut them in half horizontally. Reserve. Chop the remaining biscuits roughly and line the entire bottom of the shape. With the halves of the reserved biscuits, line the side of the shape (place the biscuits standing side by side). Reserve.

Filling:
Cheese: In a bowl, combine cream cheese, milk and sugar. Mix well until a homogeneous mixture is obtained. Spoon over the biscuits on the bottom of the shape. Reserve.

Cocada: hydrate coconut in milk. In a saucepan, combine sugar, water, and blackheads. Mix. Bring to a boil, do not stir. Add the coconut hydrated and cook over low heat, covered pan, until obtaining a soft and creamy coconut. Remove from the fire and wait until it cools down. Distribute the coconut on the cream cheese and refrigerate until freezing. Remove and serve cold.

Yield: 6 to 8 servings

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Refrigerator Time: 4 to 6 hours

Tip: If you coconut with fresh coconut, it is not necessary to moisturize before.




Variation: Add a layer of fresh pineapple chopped over the cocada.