• Marielen Cestari

wrapped iced coconut cake


1 cup sugar

2 cups of wheat flour

4 eggs

1 cup milk

4 tablespoons grated coconut

1 tablespoon baking powder

2 tablespoons unsalted margarine

Cake topping - Ingredients

1 can of condensed milk

200ml coconut milk

1 cup of grated coconut

1/2 tablespoon maize starch

Beat eggs, milk, margarine and sugar in a blender.

Place the wheat in a bowl, pour the batter and mix until smooth.

Add the coconut and mix. Finally, add the yeast

Use a medium square baking tray. 

Bake in a medium oven, preheated, for about 40 minutes, or until golden brown.

Coconut topping 

Mix everything condensed milk, coconut milk and coconut. Put half on the cake while it is still hot and sprinkle with grated coconut. 

Cut the cake into squares, wrap in aluminum paper and refrigerate. 

Add cornstarch to the rest of the mixture and cook until thick. put on top of the cake before serving

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© 2020 food photography by Marielen Cestari Baldino