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fuzzy cake
🇧🇷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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