Brazil

Wheat flour

Corn starch

Sugar

Eggs

Milk

Coconut milk

grated coconut

Margarine

Cake Yeast

Shredded coconut for garnish

Condensed milk (stuffing)

Coconut iced cake



Modo de preparo calda:
É só misturar bem os dois ingredientes e reservar

Modo de preparo bolo:
Em um liquidificador coloca o leite, o leite de coco, os ovos, açúcar, margarina, e as 100 gramas do coco, bata tudo até misturar bem, depois em uma travessa coloca a mistura que bateu no liquidificador, coloca a farinha de trigo penerada, depois o amido de milho, um pouco do coco ralado, e o fermento pra finalizar, unte a forma com margarina e farinha de trigo, leve ao forno temperatura 180g por 45 minutos.
Depois faça furos no bolo com um garfo ou canudo, coloque a calda por cima e o coco ralado, leve pra geladeira deixe umas 3 horas depois que tiver bem geladinho pode se deliciar.
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Medida da minha xícara 240ml



Syrup preparation method:
Just mix the two ingredients well and set aside.

Cake preparation method:
In a blender, place the milk, coconut milk, eggs, sugar, margarine, and 100 grams of coconut, beat everything until well blended, then put the mixture in the blender on a platter, add the sifted wheat flour , then the corn starch, a little of the grated coconut, and the yeast to finish, grease the mold with margarine and wheat flour, take it to the oven temperature 180g for 45 minutes.
Then poke holes in the cake with a fork or straw, put the syrup on top and the grated coconut, take it to the fridge, leave it for about 3 hours after it's cold, you can enjoy it.
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Measure of my cup 240ml

Coconut iced cake

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