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Coconut iced cake
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
60 min(s)
10 servings
Cah Maral
@amelicesdacah- Ingredients
- Recipe
- Egg3 unit(s)
- Sugar1 cup
- Butter2 tablespoon
- Milk1 cup
- Sifted wheat flour2 cup
- Baking Powder1 tablespoon
- condensed milk1 can(s)
- Coconut milk200 ml
- Milk400 ml
- Grated Dried Coconut100 g
- Turn on the oven to heat to 180°c. Unite a rectangular shape of 20x30 cm.
- For the cake dough, in a mixer or with a whisk, start by beating the eggs very well with the sugar and butter, until the cream is light. Then start adding the flour little by little passing through the sieve and delicately mixing the dough interspersed with 1 cup of milk until it forms a homogeneous dough, finally add the yeast mixing delicately. Pour the dough into greased shape and bake for approximately 30 minutes. Do the toothpick test, piercing the cake the toothpick should come out clean. Remove from the oven and set aside while preparing the syrup.
- For the syrup: In a bowl, mix the condensed milk, coconut milk and 400 ml of regular milk. While the cake is still warm, cut it into squares or poke holes with a fork so that the syrup penetrates well. Drizzle with the syrup and sprinkle with grated coconut, cover with aluminum foil or plastic wrap, then just take it to the fridge for at least 2 hours before serving so that the cake absorbs the syrup well and sets (if you prefer, leave it overnight in the fridge is even better).
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