fuzzy cake

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fuzzy cake

Name: fuzzy cake
Prep time: 1 h
Total time: 1 h
Yield: 1 Porções
Ingredients: 6 unit(s) Eggs; 2 cup Refined sugar; 2.1/2 cup Wheat flour (sifted); 1 to taste Salt (Pinch of salt); 1 tablespoon Baking powder; 1 cup Whole milk (warm); 1/2 cup Finely grated coconut; 200 ml Coconut milk; 200 ml Whole milk; 1 can(s) Condensed milk; 100 g Coarse shredded coconut

🇧🇷Brazil

•

View in original language

(Português)

1 hour(s)

1 servings

Karla Sanlim

@caseirinhos_e_afetos

Ingredients
Recipe

Eggs6 unit(s)
Refined sugar2 cup
Wheat flour (sifted)2.1/2 cup
Salt (Pinch of salt)1 to taste
Baking powder1 tablespoon
Whole milk (warm)1 cup
Finely grated coconut1/2 cup
Coconut milk200 ml
Whole milk200 ml
Condensed milk1 can(s)
Coarse shredded coconut100 g

Separate the whites from the yolk, beat the whites until they start to foam, add 1 cup of sugar, keep beating, when it's a white and shiny "meringue" add the rest of the sugar.
With the mixer still on, add the yolks little by little, until you get a fluffy and homogeneous cream.
Add the sifted wheat flour, salt, yeast, warm milk (can't be too hot) and finely grated coconut. Incorporate the dough with a fouet, without beating too much.
Bake in the oven (preheated) at 180° for approximately 40 min.
Remove from the oven, make holes with a barbecue skewer or fork, pour the syrup and cover with thick grated coconut. Cover with aluminum foil and refrigerate. Serve cold.
For the syrup, add all the ingredients and mix well, no need to heat.

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