Coconut iced cake
12 portions
2 cups of sugar
4 eggs
2 tablespoons butter
2 cups wheat flour
1 cup of milk tea
2 tablespoons freshly grated coconut
1 tablespoon baking powder
Roof
1 can of condensed milk
1 small glass of coconut milk (200ml)
1 cup freshly grated coconut
Beat the sugar with the eggs and the butter in the mixer until it forms a whitish cream. Then, add the wheat flour, the baking powder and the freshly grated coconut, alternating with the milk. Pour dough into a greased, floured baking sheet and bake in medium preheated oven for about 30 minutes. Remove from the oven. Pour coconut milk mixed with condensed milk over the still-hot cake. Top with shredded coconut. Refrigerate for 3 hours before serving.
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