Creamy Coconut Cake
In a blender, place all the ingredients to make the batter and blend very well until combined.Grease a baking tin with butter and flour, pour the batter and bake in a preheated oven at 180°C (356°F) for 60 to 90 minutes (do the toothpick test).Into a pan, add the condensed milk, the table cream, the grated coconut and the butter, turn on the heat at medium temperature and stir non-stop until it starts to thicken.Cover the cake with this glaze at room temperature and sprinkle some grated coconut all over it.
Ingredientes
- 4 Eggs
- 6 Tablespoons of Sugar
- 1 ½ Cans of Condensed Milk
- 1 ½ Packs of Table Cream
- 6 Tablespoons of Grated Coconut
- 1 Bottle of Coconut Milk
- 15 Tablespoons of Wheat Flour
- 4 Tablespoons of Butter (or Margarine)
- 400ml of Milk
Glaze
- 1 Can of Condensed Milk
- ½ Pack of Table Cream
- 6 Tablespoons of Grated Coconut
- 1 Tablespoon of Butter
Modo de Fazer
In a blender, place all the ingredients to make the batter and blend very well until combined.
Grease a baking tin with butter and flour, pour the batter and bake in a preheated oven at 180°C (356°F) for 60 to 90 minutes (do the toothpick test).
Into a pan, add the condensed milk, the table cream, the grated coconut and the butter, turn on the heat at medium temperature and stir non-stop until it starts to thicken.
Cover the cake with this glaze at room temperature and sprinkle some grated coconut all over it.
