May 01, 2014

Moist Coconut Cake

This wrapped cake is practical for yard parties or to take on picnics.

servings: 20
time: 20 minutes

4 eggs, separate yolks and whites
1 ½ cup sugar
2 cups all purpose flour
1 cup milk
1 tbs. baking powder

2 cups water
8 tbs sugar
½ can condensed milk
1 can (13 fl. oz.) coconut milk
8 oz grated coconut

1 – In the mixer, place egg yolks and sugar and beat until it forms a very light yellow cream.
2 – Add flour and milk, gradually.
3 – Turn off the mixer and add baking powder and snow whites, stirring with a spoon.
4 – In greased and floured baking sheet, bake (at 350° F) for about 35 minutes. Until the cake is golden on top and completely baked.
5 – Let the cake cooling, while you make the syrup.
6 – For the syrup, place all ingredients in a pot (expect the grated coconut) and let thicken, stirring often, for about 10 minutes.
7 – Cut the cake into squares, dip the pieces in the syrup and then pass through the grated coconut.
8 – Wrap in foil paper and place in the refrigerator. Serve chilled.

Tips and Options

  • Add vanilla drops or lemon zest in the dough before baking. Finely chopped walnuts or almonds will also be a delight.

Original recipe (in Portuguese): Bolo Gelado de Coco.

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