Brazilian Chilled Coconut Cake
Ingredients
Cake batter
- 4 eggs
- 4 tablespoons margarine
- 1 cup milk
- 3 cups sugar
- 4 cups all-purpose flour
- 1 tablespoon baking powder
Syrup
- 200ml milk
- 200ml coconut milk
- 1 can sweetened condensed milk
Topping
- 100g shredded coconut
Preparation
Batter
In a bowl, mix the eggs, margarine, and sugar until fluffy
Gradually add the milk, alternating with the flour, while mixing
Finally, add the baking powder and stir gently
Pour the batter into a large greased and floured rectangular pan
Bake in a preheated medium oven for 30 to 40 minutes
Syrup and assembly
In a blender, blend the milk, coconut milk, and sweetened condensed milk until smooth
Poke the entire cake with a fork and spread the syrup evenly over it
Sprinkle with shredded coconut and refrigerate for about 4 hours
Remove from the refrigerator, cut the cake, and serve
Tips
If desired, after chilling, wrap the cake in aluminum foil or colored candy paper and store in the refrigerator until serving time
