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Place the yolks, sugar and butter in a mixing bowl. Beat until you get a cream.
Add 3/4 of milk, 200 ml of coconut milk, with the fue add the wheat flour.
Add the egg whites, mixing gently. Finally, add the baking powder.
Bake in a greased and sugared tin, at 180 g for 30 minutes. Take it out of the oven and poke holes in the cake.
Add the condensed milk
Coconut milk and whole milk and wet the cake while it is still hot. Using a little of the syrup.
Take it to the fridge for two hours, cut the cake into square pieces, pass the rest of the syrup and the grated coconut.
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