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Coconut Peach Cake
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
1 servings
Nay Miranda
@nay_miranda- Ingredients
- Recipe
- Wheat Flour200 g
- Eggs4 unit(s)
- Butter90 g
- Sugar150 g
- Warm milk100 ml
- Corn Starch80 g
- Yeast1 tablespoon
- Canned peaches in syrup1 unit(s)
- Iced whipped cream100 ml
- Grated Fresh Coconut150 g
- condensed milk150 g
- Powdered milk1 cup
- Coconut milk200 ml
- In the mixer I beat the sugar and butter for 2 minutes and I added the eggs one by one, I added the milk and I gradually added the flour and starch and mixed with a whisk.
- Lastly, I added the yeast, used three small sponge cake molds, greased the bottom only and lined it with baking paper, poured a portion of the dough into each mold and placed it in the preheated oven for 30 minutes.
- In a pan I prepared the white brigadeiro, mixed the condensed milk, coconut milk and powdered milk, mixed well over low heat until it came away from the bottom of the pan, let it cool while I beat the whipped cream and chopped the peaches. I sliced some to use for decoration and the others I chopped to add to the stuffing.
- I mixed the already cold white brigadeiro with the whipped cream, the chopped peaches and a part of the grated coconut, unmolded the dough and put it in one of the sponge cake molds, lined the mold with plastic, put one of the doughs, used the sugar syrup peaches to wet the cakes, I made two layers of stuffing and took it to the fridge for 1 hour.
- I took the cake out of the fridge, unmolded it, covered it with the remaining whipped cream, decorated it with grated coconut and peach slices.
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