Coconut Cake with Creamy Cocada Icing

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Coconut Cake with Creamy Cocada Icing

Name: Coconut Cake with Creamy Cocada Icing
Prep time: 1 h
Total time: 1 h
Yield: 10 Porções
Ingredients: 2 unit(s) Eggs; 3/4 cup Sugar; 1/4 cup Oil; 125 ml Milk; 1 teaspoon Vanilla essence; 1 cup Wheat flour; 1/2 cup grated coconut; 1/2 tablespoon Baking powder; 1 can(s) Condensed milk; 1/2 can(s) Sour cream in a box; 1 tablespoon Margarine; 100 g grated coconut

🇧🇷Brazil

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View in original language

(Português)

1 hour(s)

10 servings

Elaine Zanoveli

@elainezanoveli

Ingredients
Recipe

Eggs2 unit(s)
Sugar3/4 cup
Oil1/4 cup
Milk125 ml
Vanilla essence1 teaspoon
Wheat flour1 cup
grated coconut1/2 cup
Baking powder1/2 tablespoon
Condensed milk1 can(s)
Sour cream in a box1/2 can(s)
Margarine1 tablespoon
grated coconut100 g

In a mixer, beat the eggs and sugar until it doubles in volume and obtains a whitish cream.
Add the oil, milk and vanilla essence and beat some more.
With the mixer on, add the wheat flour little by little, mix well.
Turn off the mixer, add ½ cup of grated coconut and the baking powder, mix with a spatula.
Light to bake in greased and infarinhada shape, preheated oven 180° for 40 min.
For the topping, mix the condensed milk, the cream, the margarine and the grated coconut (100g) and bring to a boil, stirring constantly, when it starts to boil, keep stirring and cook for 2 min, turn off the heat.
Cover the cake with the icing and sprinkle grated coconut, serve cold.

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Coconut Cake with Creamy Cocada Icing

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