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coconut volcano cake
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
23 servings
A Casinha
@acasinhadarafa- Ingredients
- Recipe
- Wheat flour12 tablespoon
- Sugar5 tablespoon
- Baking powder1 tablespoon
- Oil1/2 cup
- Milk1 cup
- grated coconut2 unit(s)
- Milk1/2 cup
- Condensed milk2 unit(s)
- Sour cream1 unit(s)
- Eggs3 unit(s)
- Margarine1 tablespoon
- Turn the oven to 140° degrees. Grease a mold with a hole in the middle with oil and wheat flour.
- In a mixer, add the egg whites, and beat for 7 minutes. book the gems
- Then add the yolks and sugar, beat everything until it forms a homogeneous and yellowish cream.
- Add the oil, milk and a packet of grated coconut, beat well
- Gradually add the wheat flour. Mix everything and add the rest of the wheat flour.
- Add the baking powder and mix it into the dough.
- Pour the dough from the mixer in the already greased shape and put it to bake.
- The oven must be at a temperature of 180 degrees. Bake the cake for about 30 minutes, this time varies from oven to oven. Be alert!
- To check if the cake is ready, just do the toothpick test. Insert the toothpick into the cake, if it comes out clean, the cake is ready, you can turn it off.
- In a pan, place the margarine, condensed milk and the other packet of grated coconut, mix everything together.
- After the ingredients are mixed very well, turn on the fire at low temperature. At this point it is important not to stop stirring, so as not to burn our soft coconut brigadeiro.
- When it's at the point of ungluing from the bottom of the pan, stir for another 5 minutes and turn off
- With the fire off, add the cream and mix well.
- Unmold the cake and pour the mixture from the pan on top of the cake while it is still hot.
- Cake ready, now it's just a delight
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