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Practical iced coconut cake

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Practical iced coconut cake


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Tempo de preparo

40 min(s)


30 servings

Vaneide Carvalho

  • Ingredients
  • Recipe
  • Eggs3 unit(s)
  • Sugar2 cup
  • Wheat flour3 cup
  • Milk at room temperature200 ml
  • Baking powder1 tablespoon
  • Condensed milk1 can(s)
  • Coconut Milk1 unit(s)
  • Cow's milk1 can(s)
  • Grated unsweetened coconut100 g
  1. Beat the egg whites, add the sugar until a frosting forms. Add the yolks and milk and continue beating. Gradually, incorporate the wheat flour and when it is a smooth dough, add the baking powder.
  2. Bake in a greased pan for about 30 minutes. When baked, remove from the oven and pierce the entire cake with a fork.
  3. Prepare a mixture of 01 can of condensed milk, the same measure of cow's milk and 1 glass of coconut milk, pouring it over the hot cake. The liquid will penetrate the holes and go down to the bottom of the roast.
  4. Sprinkle coconut until all the cake is covered. Close with aluminum foil, wait to cool and place in the fridge. Do not touch the cake for 24 hours!
  5. After resting, you can cut and wrap in aluminum foil or serve on plates. It lasts for 7 days in the fridge.

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