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- Ingredients
- Recipe
- Coconut Milk1 can(s)
- Eggs3 unit(s)
- Baking powder1 teaspoon
- Chocolate powder3 tablespoon
- Milk1 cup
- Butter3 tablespoon
- Sugar2 cup
- Wheat flour3 cup
- Shredded Coconut1 to taste
- Chocolate granules1 to taste
- Condensed milk1 can(s)
- Butter1 tablespoon
- grated coconut50 g
- Whey-free cream1 can(s)
- In a mixer, beat the eggs, sugar and butter until creamy.
- Put the milk and wheat flour, mix well and add the chocolate powder.
- Lastly, add the yeast and mix well.
- Grease a baking dish with butter and wheat flour, pour the dough and put it to bake
- When baked, wait for it to cool and cut in half and set aside.
- In a pan put the condensed milk, coconut and butter.
- Mix well and bring to the fire until it starts to unglue from the bottom of the pan, stirring constantly.
- Add the cream and mix, set aside
- Take the packaging to assemble the cake, put a layer of the kiss cream and a piece of cake
- Wet with coconut milk, repeat the process until the end of the package and finish with grated coconut and chocolate sprinkles and refrigerate.
- Remove when serving about one to two hours later.
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