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Coconut iced cake

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Coconut iced cake

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Tempo de preparo

30 min(s)


5 servings

Jessica Dalet

  • Ingredients
  • Recipe
  • Wheat flour 1 and a half cup1/1/2 cup
  • Milk1 cup
  • Eggs5 unit(s)
  • Sugar 1 and a half cup1/1/2 cup
  • Yeast1 tablespoon
  • condensed milk1 cup
  • Coconut milk1 cup
  • Shredded Coconut100 g
  1. Separate the whites from the yolk
  2. In the mixer beat the egg whites to the snow point, with the mixer still on, add the egg yolks 1 by 1
  3. Add the sugar to the slightly beaten eggs with the mixer still on
  4. Turn off the mixer and with a spatula mix lightly interspersing flour and milk so as not to lose the airiness of the dough
  5. Finish with the yeast and bake in a greased and floured pan, in a preheated oven at 180 degrees for 30 minutes.
  6. Wait for the cake to cool, make holes with the fork and pour the frosting (condensed milk, coconut milk, grated coconut) take the cake to freeze and it will be ready

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