inverted coconut cake
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Sifted Wheat Flour
Topping: coconut flakes
Preparation of the dough: start beating the eggs and sugar for + - 4 minutes, then add the oil, coconut milk, and grated coconut and beat again, after that it is the turn of the wheat flour and finally the yeast in chemical powder.
topping: melt the sugar over medium heat until it becomes a caramel, be careful not to burn it, then add the water and leave until the sugar melts and thickens a little.
Grease the mold, place this caramel and add the coconut in "flakes", place the dough and bake in a preheated oven for + - 43 minutes.
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