Creamy No Bake Coconut Cake
In a mixer, place the eggs and the sugar, beat until the mixture reaches a lighter-color. Add the oil and beat again until combined, gradually add the milk and the flour, keep beating until all ingredients are well mixed. Add the baking powder and mix.Grease a baking tin with butter and flour, pour the batter into this baking tin and bake in a preheated oven at 180°C (356°F) for 50 minutes or until the top is golden brown (do the toothpick test).Cut the cake into large slices, into the baking tin.In a bowl put the condensed milk and the coconut milk, mix well, pour this cream all over the cake and cover the cake with a plastic bag touching the cream. Take it to the fridge until well chilled.Remove the plastic bag and sprinkle some grated coconut over the cake.Serve.
Ingredientes
- 3 Eggs
- 1 ½ Cups (200ml Cup) of Sugar
- 250ml of Milk
- ¾ Cup (200ml Cup) of Oil
- 3 Cups (200ml Cup) of Wheat Flour
- 1 Tablespoon of Baking Powder
- 2 Bottles of Coconut Milk
- 1 Pack of Condensed Milk
Modo de Fazer
In a mixer, place the eggs and the sugar, beat until the mixture reaches a lighter-color. Add the oil and beat again until combined, gradually add the milk and the flour, keep beating until all ingredients are well mixed. Add the baking powder and mix.
Grease a baking tin with butter and flour, pour the batter into this baking tin and bake in a preheated oven at 180°C (356°F) for 50 minutes or until the top is golden brown (do the toothpick test).
Cut the cake into large slices, into the baking tin.
In a bowl put the condensed milk and the coconut milk, mix well, pour this cream all over the cake and cover the cake with a plastic bag touching the cream. Take it to the fridge until well chilled.
Remove the plastic bag and sprinkle some grated coconut over the cake.
Serve.
