Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is Coconut Cake. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!
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How to make Coconut Cake
You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.
Ingredients:
For the Cake:
- 3 cups of all-purpose flour/wheat flour
- 1 tablespoon of baking powder
- 1 cup of whole milk
- 3 whole eggs
- 2 cups of sugar
- 3 tablespoons of margarine
For the Topping:
- 200 grams (7 oz) of shredded coconut
- 395 grams (14 oz) of sweetened condensed milk
- 200 grams (7 oz) of heavy cream
- 200 ml (6.8 oz) of milk
- 200 ml (6.8 oz) of coconut milk
Directions:
In a stand mixer, beat the sugar and eggs well. Add the margarine and continue beating until you get a fluffy cream.
Gradually add the sifted flour and baking powder, alternating with the milk. Use a whisk to mix after each addition until smooth.
Grease and flour a 14 x 10-inch (35 x 25 cm) rectangular baking pan, then pour the batter into it.
Bake in a preheated oven at 350°F (180°C) for about 35 minutes.
Once baked, remove from the oven and let it cool slightly. Cut the cake into squares to help the coconut syrup soak in.
Coconut Syrup:
In a bowl, mix the milk, coconut milk, heavy cream, and sweetened condensed milk until well combined.
Pour the syrup evenly over the cake, making sure it is well distributed. Sprinkle the shredded coconut over the top.
Cover the cake with aluminum foil and refrigerate for about 3 hours before serving.
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