Coconut iced cake

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Coconut iced cake

Name: Coconut iced cake
Prep time: 1 h
Total time: 1 h
Yield: 18 Servings
Ingredients: 2 cup Wheat Flour; 1 cup refined sugar; 5 unit(s) Egg; 1 cup Milk; 1 tablespoon Baking Powder; 395 g condensed milk; 200 ml Coconut milk; 400 ml Milk; 100 g Shredded Coconut

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🇧🇷Brazil

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(Português)

1 hour(s)

18 servings

Maíra Covolan

@mairacovolan

Ingredients
Recipe

Wheat Flour2 cup
refined sugar1 cup
Egg5 unit(s)
Milk1 cup
Baking Powder1 tablespoon
condensed milk395 g
Coconut milk200 ml
Milk400 ml
Shredded Coconut100 g

In a mixer add the eggs and sugar and beat until tripled in volume.
Reduce the speed of the mixer to the minimum and add the wheat flour with the yeast alternating with the milk.
Transfer the dough to a greased and floured baking sheet and bake in a preheated oven at 180 degrees for approximately 35 minutes.
Add condensed milk, coconut milk, milk and half of the grated coconut.
While the cake is still warm, poke holes with a fork or toothpick. Pour the syrup over the cake and sprinkle the rest of the grated coconut. Cover the baking sheet with aluminum foil and serve when it is well chilled.
If you wish, you can cut the pieces and wrap them in aluminum foil.

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Coconut iced cake

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