Learn how to make the real creamy coconut cake for a versatile and tasty dessert!
Creamy Coconut Cake
Servings
14
servingsPrep time
20
minutesCooking time
50
minutesAfter tasting the real creamy coconut cake you will understand the success of the dessert!
Ingredients
4 eggs
50 grams of grated coconut
200 ml of coconut milk
3 tablespoons wheat flour
1 can of condensed milk
1 measure of milk can
1 tablespoon cornmeal
1 tablespoon margarine or butter
1 tablespoon chemical baking powder
Directions
- In the blender add the eggs, milk, condensed milk, coconut milk, butter or margarine, wheat flour, cornmeal and beat for about 1 minute.
- Add the yeast, the grated coconut and beat a little more to incorporate the ingredients.
Transfer the dough to a preferably greased medium roast. - Take the cake to bake in a preheated oven at 180º₢ for approximately 50 minutes.
Remove and wait to cool at room temperature. - Run a knife around the sides of the mold and unmold the cake onto a plate or platter.
Cut into pieces with the size of your preference and the creamy coconut cake is ready to eat.
