It is my pleasure to greet you 🤗. Yesterday I made a delicious coconut cake with my cousins, and I wanted to share the recipe with you because in addition to the fact that the cake was very tasty, we did not spend a lot of money on the materials for it, so you could easily have the ingredients to make it yourself 😊

NOTA: Todas las medidas para esta receta las tomé con una taza de este tipo:

NOTE: All the measurements for this recipe were taken with a cup of this type:

1.- 3 tazas de harina de trigo leudante.

2.- 5 huevos.

3.- ½ taza de aceite vegetal. No usar aceite de oliva.

4.- 2 tazas de azúcar.

5.- 1 taza de leche de coco.

6.- 3 cucharaditas de polvo para hornear.

The ingredients we used for the cake were:

1.- 3 cups self-rising wheat flour.

2.- 5 eggs.

3.- ½ cup of vegetable oil. Do not use olive oil.

4.- 2 cups of sugar.

5.- 1 cup of coconut milk.

6.- 3 teaspoons of baking powder.

For the filling and topping:

1.- ½ cup of sugar or to taste.

2.- 1 cup of coconut milk.

3.- Shredded or desiccated coconut.

4.- 2 tablespoons of wheat flour.

5.- Vanilla or coconut essence (optional)

6.- Grated coconut baked for garnish.

Before preparing the mixture for the cake we grated a coconut and spread it on a metal tray, and put it in the oven at 250 degrees Celsius until it turned brown and looked dry, but not to the point of burning, we were stirring the grated coconut every ten minutes so it doesn't burn. After it was ready we reserved it to decorate the cake <3.

~Preparación del bizcocho / sponge cake preparation~:

We start by placing the 5 eggs in the container that we select to make the mixture.

Then we pour the sugar into it and beat it until it has dissolved a little, then we pour the oil into it and mix with a large spoon until the oil is incorporated.

Then we add the cup of coconut milk and continue mixing until we see that the mixture is homogeneous. Try not to over-beat the mixture, only what is necessary.

Then we gradually add to the mixture the dry ingredients that we previously joined, that is, the wheat flour and the three teaspoons of baking powder. In our case, one of us was beating the mixture non-stop while another added the flour little by little.

We gradually added the flour and mixed until the lumps were dissolved.

When we finished incorporating all the flour and the mixture looked homogeneous and without lumps, we proceeded to pour it into a previously greased and floured tray.

While the cake was in the oven, prepare the topping and filling:

First, we place the cup of coconut milk, the tablespoons of flour and the desiccated coconut in a small pot, and mix until all the lumps are dissolved.

We place it on the fire over low flame, and mix with a wooden spoon without stopping, and pour the sugar little by little, so that it dissolves. When the mixture thickened we tested to see if it was sugary, and we turned off the heat to let it cool. And that's it! We already had the filling and the topping for the cake.

When the cake spent 45 minutes in the oven, we poked it with a wooden toothpick in the middle to see if it was ready. The toothpick came out a little wet, so we left it in the oven for 10 more minutes, and after that time we took it out and let it cool for 10 minutes or so.

Then we passed a knife along the edges of the tray so that the cake peeled off. And we carefully take it out and place it on a cake base.

We proceeded to chop it in half so that we could fill it with the coconut cream that we made.

We separate the two halves. We spread the coconut cream over the entire surface of the lower layer.

After having expanded enough filling, we place the other half on top, with the help of a cake base.

Then we poured what was left of the coconut cream on the surface of the cake and scatter, making sure to cover also the edges of the cake.