Bolo de Coco com Ameixa (Coconut Cake with Plum Filling)

1. In a saucepan, combine the chopped dried plums, water, and sugar.
2. Cook on low heat until the mixture thickens into a syrupy consistency and the plums become soft. Set aside to cool.

4. Assemble the Cake

1. Once the cake has cooled, cut it into slices. Line the same loaf pan with plastic wrap.
2. Place one slice of the cake in the pan and, if desired, lightly moisten it with your preferred syrup (e.g., fruit syrup or simple syrup).
3. Spread a layer of the creamy coconut filling on top of the cake slice, then add a layer of the plum filling.
4. Repeat the process, layering cake, coconut filling, and plum filling, until all the ingredients are used up.
5. Cover and refrigerate the assembled cake for about 4 hours to allow the flavors to meld together.

5. Finish and Serve

1. Once chilled, carefully unmold the cake from the pan and place it on a serving platter.
2. If desired, use the remaining coconut filling to cover the top of the cake or top with whipped cream of your choice.
3. Decorate with shredded coconut, or add sweet « beijinho » (Brazilian coconut sweets) for extra flavor and decoration.
4. Slice, serve, and enjoy this decadent and tropical treat!

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