I could call it “lazy cake”. I really wanted to eat moist coconut ice cream cake and there was a box of ready-made cake close to expiry in the pantry, I probably got it from the brand’s consultant because I don’t remember buying it, so I combined the two things, in fact, all three: cake, desire and laziness hahahaha. And look how delicious it was.
I used a coconut flavored cake (you can use whatever brand you want) and prepared it according to the instructions on the package.
Then I took it out of the oven, let it rest for 10 minutes, pricked the surface a lot with a fork and gradually poured the following mixture all over it:
1 can of condensed milk
1 can of milk (use the condensed milk can to measure)
200 ml coconut milk
* IMPORTANT: I thought it was too much syrup for that amount of dough, so I used half.
I covered the cake with aluminum foil and put it in the fridge for 1 hour. When I saw that it had absorbed everything, I added some more and went back to the fridge for another hour (there was still syrup left). Then I sprinkled grated coconut (I used 50g of coconut from the moist and sweetened version). I cut it into pieces, wrapped it in aluminum and put it in the freezer for 30 minutes. You can keep it frozen for 40 days, it gets very hard, but at room temperature in 10 minutes it’s good to eat.
If you want to make the cake dough, my suggestion is the “Bolo de Nada” which is neutral, easy and very quick to make (see the recipe HERE).
PERFORMANCE: 18 pieces
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