Cold cake

Directions

• Preheat the oven to 180°C.
• In a bowl, beat the eggs with the sugar until the mixture is light and fluffy.
• Add the sifted wheat flour little by little, alternating with the milk. 
  Mix well.
• Add the grated coconut and baking powder, and mix until smooth.
• Pour the dough into a greased and floured rectangular or square shape.
• Bake in the preheated oven for about 30-40 minutes, or until the cake is golden brown and a skewer inserted in the center comes out clean.
• Remove the cake from the oven and let it cool completely.
• In a bowl, mix the condensed milk, cream and coconut milk until you get a homogeneous syrup.
• With the cake already cold, cut it into pieces of the desired size.
• In a refractory, place a layer of cake pieces.
• Water this layer with part of the syrup, enough to moisten the cake well.
• Continue alternating layers of cake and syrup until you use all of the cake.
• Cover the refractory with aluminum foil or plastic wrap and refrigerate for a few hours or overnight, so that the cake absorbs the syrup well and stays cold.
• When serving, cut into pieces and place on individual plates.
• If you want, you can sprinkle more grated coconut on top or decorate with chocolate shavings.