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Frozen coconut cake

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Frozen coconut cake


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Tempo de preparo

50 min(s)


10 servings

Jussara Sales

  • Ingredients
  • Recipe
  • 1/3 cup of oil80 ml
  • 1 cup of sugar200 g
  • 2 pieces of eggs2 unit(s)
  • coconut milk200 ml
  • 1 1/2 cups all-purpose flour200 g
  • 2 teaspoons of chemical yeast12 g
  • can of condensed milk395 g
  • coconut milk200 ml
  • 1/2 cup of milk120 ml
  1. Pasta In a bowl, beat eggs with oil and sugar until you get a lighter and more homogeneous cream. Then add the coconut milk and mix again. Finally, passing through a sieve, add the wheat flour and baking powder and mix until smooth and without any clumps of flour. Transfer to a greased and sprinkled with wheat flour, spreading the dough evenly in the shape (the one I used is 30cm x 20cm). Bake in a preheated oven at 180°C for about 30 minutes or until you poke your cake with a toothpick it comes out clean.
  2. Syrup In a blender, add the condensed milk, coconut milk and milk and blend until smooth. After that, it's ready.
  3. Mounting With the cake already baked and cold, make holes on it with a fork and wet it with the syrup, adding it little by little until everything is absorbed by the dough. After that, refrigerate for at least 1 hour before serving.

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