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Frozen coconut cake

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Frozen coconut cake

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Tempo de preparo

50 min(s)


8 servings

Patricia Magalhães

  • Ingredients
  • Recipe
  • Egg1 unit(s)
  • Sugar100 g
  • Oil40 ml
  • Coconut milk100 ml
  • Wheat Flour3/4 cup
  • Shredded Coconut1 tablespoon
  • Baking Powder1 tablespoon
  • condensed milk1 can(s)
  • Coconut milk100 ml
  • Shredded Coconut4 tablespoon
  • Sour cream1/2 can(s)
  1. In a bowl put the sugar, egg and oil. Beat by hand until completely blended and light in color.
  2. Add the coconut milk and mix well.
  3. Add the wheat flour little by little, always passing through a sieve. Mix very well.
  4. Add the grated coconut and mix.
  5. Add the yeast and mix.
  6. Pour the mixture into a greased mold and bake in a preheated oven at 180°C for 40 minutes or until the cake is baked.
  7. For the syrup: Just mix condensed milk, cream, coconut milk and grated coconut.
  8. Take to the low fire, always stirring until it crumbles.
  9. With the cake already baked, make several holes with a fork.
  10. Cut the cake into squares and pour the syrup over it.
  11. Sprinkle grated coconut on top to finish.
  12. Take the fridge and serve well chilled. :)
  13. *** This amount makes a small cake, to make a bigger one, just double the ingredients. ***

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