O melhor bolo de olho de sogra do mundo

Ingredients Cake • 4 eggs (whites and yolks separated) • 2 cups of sugar • 1 cup of boiling milk • 2 cups of wheat flour • 1 tablespoon of baking powder Coconut Filling 1 can of condensed milk ½ carton of heavy cream (100 g) ½ bottle of coconut milk (100 ml) 1 package of flaked coconut 1 teaspoon of butter Dulce de Leche Filling 400 g of dulce de leche 1 can of condensed milk 1 can of heavy cream 400 g of plums in syrup (drained, without the syrup) Syrup for soaking 1 bottle of coconut milk (200 ml) Same measure of water (200 ml) Powdered milk whipped cream 500 ml of preparation for Chantilly Cream 5 tablespoons of powdered milk ½ can of condensed milk Finishing Touches Shredded coconut for decoration ⸻ Preparation Coconut Filling Mix all ingredients and cook over medium heat, stirring constantly, until thickened. Dulce de Leche Filling Mix all ingredients, except the plum, and cook over medium heat, stirring constantly, until thickened. Once ready, mix the chopped plum into the filling. Syrup Mix all ingredients. Powdered Milk Chantilly Cream Mix the very cold chantilly cream with the powdered milk and beat at medium speed. Add the condensed milk and continue beating until stiff peaks form. ⸻ Assembly Assemble the cake as desired, alternating the layers and moistening the cake with the syrup. After assembly, refrigerate for at least 6 hours. Cover with whipped cream, decorate with grated coconut, and serve chilled.