625 gr. (2 1/2 cups) of flour for cakes ( cake flour) (if you do not, then add in plain flour and 2 tea spoon of corn starch) 1 teaspoon baking powder (baking) 1\\\\2 teaspoon salt 175 gr. (3/4 cup ) butter 300 gr. (1 1/4 cups) sugar + 7 tablespoons will go into the topping 4 large eggs 1 teaspoon vanilla extract 250 ml (1 cup) yogurt ( buttermilk) 250 gr. (1 cup) chopped pineapple (can be canned) 250 gr. (1 cup) sweet coconut 125 gr. (1/2 cup) finely chopped walnuts or pecans 500 ml (2 cups) of cream high fat content 1/2 teaspoon almond extract (the dose we'll need for the sauce and cream, we divide in half) Preheat the oven to 180 C\\\\ 350 F. Grease with butter a baking dish and lightly sprinkle with flour. The baking dish should be big (I have 22 to 30 cm) Sift together the flour, powder baking, and salt (if you don't have flour for cakes, we take the ordinary and add to it 2 teaspoons of corn starch). In a mixer on medium speed bring down together the butter and 300 gr. sugar until thick and fluffy. Add 2 eggs, 2 egg whites and continue to whisk. On the lowest speed, begin to enter into the oil - egg mixture the sifted flour, alternating with additions of buttermilk. Last we add the pineapple, coconut and chopped nuts.

Spread the batter into the pan and bake for 60-minutes (readiness check wooden stick). Take out and allow to cool.

Make the sauce: Bring down the 2 egg yolks. Over medium heat stirring constantly dissolve 3 tablespoons of sugar to 250 ml of cream, bring to a boil. A small portion of cream, stirring constantly to gently introduce whipped egg yolks, then gently and stirring constantly add back to the remaining cream. Bring to a boil, stirring constantly, then remove from the heat and strain through a colander, add 1\\\\4 of a teaspoon of almond extract. Cooled to room temperature.

Cooking chocolate Fudge:

.

Cover pie

And put in the refrigerator. We get 10 to 15 pieces (depends on how the cut) is absolutely fantastic cake, served with sauce

.