Tuesday, October 18, 2011

Cold Coconut Cake


2 cups (of sugar
2 cups all purpose flour
4 eggs
1 cup( of milk
2 tbsp of shredded coconut
1 tbsp of baking powder
2 tbsp of butter without salt at room temperature


Using a blender, beat the eggs with sugar and butter until they look like a cream, then add alternating flour and milk, and at the end add the coconut and the baking powder. Butter a cake form and bake for around 40 minutes until golden and toothpick comes out clean.

Sauce for wetting the cake
1 can of condensed milk
1 can (200ml) of coconut milk
1 cup of shredded coconut

Mix everything by hand and when the cake is still hot pour on it slowly the sauce until it dips in it. To make things easier use a toothpick and make holes with it on the cake, in this way it can drink up the sauce easily. Sprinkle shredded coconut on the cake and take it to the fridge to become cold. Store in fridge for minimum 5 hours.



The Baker said...

this looks really good!

betty said...

I don't really like coconut, but there is something about this cake that makes my mouth water, maybe I'll add some pinneapple or something :)

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