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inverted coconut cake
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
8 servings
Angela Molina
@angela.molina- Ingredients
- Recipe
- Sifted Wheat Flour2 cup
- Sugar1 cup
- Corn oil1/2 cup
- Coconut milk200 ml
- grated coconut50 g
- Eggs3 unit(s)
- Baking powder1 tablespoon
- Topping: coconut flakes70 g
- Sugar1/2 cup
- Water1/2 cup
- 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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