Think of a fluffy cake that melts in your mouth! This recipe is perfect! And if you swap the coconut milk for regular milk, it becomes a basic sponge cake to fill or top with any flavor. I already gave the recipe for a very similar cake here, but as I made some adjustments, I’ll post it again.
Mix 1/3 cup of coconut milk and 1/3 cup of regular milk. Heat until lukewarm and set aside.
Beat 4 eggs (whole) with 2 cups of sugar in a mixer until fluffy. Turn off the mixer and add:
- 2 cups (tea) of sifted wheat flour;
- 1 tablespoon of baking powder;
- the warm mixture of coconut milk and cow’s milk that was reserved.
Bake in a preheated oven at 200ºC, in a greased and floured pan for about 30 minutes. Attention. This cake is very fluffy and therefore bakes quickly, keep an eye on it because each oven is different, so in your oven it may take more or less time. The surface must be golden.
Mix 1/2 cup of coconut milk with 1/3 cup of condensed milk, make holes with a fork and gradually drizzle over the cake so as not to run too much down the sides. Cover with grated coconut (I used the sweetened version).
Tip: Double the coconut milk and condensed milk mixture. Cut the cake into squares, coat all sides in this mixture, sprinkle with grated coconut, wrap in aluminum foil and place in the freezer. You can keep it in the freezer or freezer and leave it at room temperature for 10 to 20 minutes before serving, or keep it in the refrigerator. In the freezer it lasts up to 2 months. It’s a delicious ice cream cake!
Click to vote on this post!
