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Coconut Cake with Creamy Cocada Icing
🇧🇷Brazil
•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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