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Coconut milk jam cake
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
20 servings
Letícia Pacheco
@delicias_daticia- Ingredients
- Recipe
- Eggs4 unit(s)
- Sugar1 cup
- Soybean Oil2 tablespoon
- Warm water150 ml
- Wheat Flour2 cup
- Baking Powder1 tablespoon
- Dulce de leche700 g
- Shredded Coconut200 g
- whipped cream1 cup
- For the cake: in the mixer add eggs and the sifted sugar. Beat until the sugar dissolves completely. After add the oil by thread, later to warm water and mix. Turn off the mixer and sift the wheat flour and baking powder. Beat again until it becomes a homogeneous mixture. Grease a mold (I used a 20cm rim) and pour the cake batter. Take to bake at 180 degrees for about 40 minutes. Then remove from the oven and set aside to cool.
- For the filling: put 500g of the dulce de leche in the mixer, along with 150g of the grated coconut. Beat until the coconut blends well into the dulce de leche. Reserve
- Coverage: Whip the whipped cream with an electric mixer at high speed until it reaches peaks (when you lift the whisk and do not fall). Reserve
- Assembly: divide the cake dough into 3 discs. In the very shape where you baked the cake, place a disk. Moisten the dough with syrup of your choice, place half of the stuffing and repeat the process. After placing the third layer of dough, finishing the assembly
- Decoration: unmold the cake onto a plate and spread the whipped cream around it. Decorate with the remaining dulce de leche and grated coconut.
- Great cake option for celebration or even as dessert
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