Traditional and without great secrets in preparation, the creamy coconut cake has an irresistible texture and flavor!
Creamy Coconut Cake
Anyone who tastes this creamy coconut cake will want to repeat the piece!
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
- 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.