Recipe for fluffy, mouth-watering Vellutata cake

Today’s recipe for a fluffy Vellutata cake tastes delicious. Take paper and pen to write down all the ingredients and follow the preparation method.

How to make Vellutata

Very fluffy and tasty Vellutata cake, simple to make, after the ingredients let’s move on to the step-by-step. Remembering that we will start by listing all the ingredients, so start by separating all the ingredients and then the complete preparation method.

Ingredients

1 cup milk
1 1/2 cups sugar
4 eggs
3 tablespoons butter
200 milliliters (ml) coconut milk
100 grams Parmesan cheese
50 grams coconut
1 cup wheat flour
1/2 tablespoon baking powder

Directions

First, combine the butter, eggs, coconut milk, milk, sugar, Parmesan and desiccated shredded coconut in a mixer. Now beat the mixture for about 3 minutes, or until it is well blended.

Then add the wheat flour and bicarbonate of soda, continuing to beat until the dough has a homogeneous consistency.

After that, transfer the mixture to a greased and filled pan, such as a 20 cm x 30 cm diameter pudding pan.

Then bake the batter in a preheated oven at 180 °C for about 40 minutes, or until a toothpick inserted into the cake comes out clean. Remember to make sure the oven is preheated for at least 10 minutes before baking.

Finally, as this cake is inherently creamy, the center may remain soft even after baking. So if it doesn’t firm up, don’t worry, it will after it cools.

Finally, let the cake cool completely, then cut into slices and serve