Traditional and without great secrets in preparation, the creamy coconut cake has an irresistible texture and flavor!
Creamy Coconut Cake
Servings
15
servingsPrep time
20
minutesCooking time
1
hourAnyone who tastes this creamy coconut cake will want to repeat the piece!
Ingredients
5 eggs
100 grams of grated coconut
200 ml of coconut milk
2 cups (tea) milk
1 and 1/2 cup (tea) of sugar
1 teaspoon of chemical yeast powder
1/2 cup (tea) of wheat flour
1/2 cup of butter or margarine
Directions
- Place the eggs, sugar in the blender and beat for about 2 minutes.
Add the milk, coconut milk, butter or margarine, wheat flour, baking powder and beat for another 1 minute. - Add the grated coconut to the dough, beat just a little and turn off the blender so you don’t crush the coconut too much.
Pour the dough into a greased and floured form.
- Preheat the oven to 180₢ and bake the cake for approximately 50 to 60 minutes, or until golden and firm.
- Carefully remove from the oven, allow to cool slightly before serving and the creamy coconut cake is ready.
