Easy Blender Frozen Coconut Cake
Ingredients
Batter
- 5 whole eggs
- 1 cup (200ml) of milk
- 2 cups (200ml) of all-purpose flour
- 2 cups (200ml) of sugar
- 2 full tablespoons of margarine
- 1 well-filled tablespoon of baking powder
Filling and topping
- 1 can of condensed milk
- 100g of shredded coconut
- 1 bottle (200ml) of coconut milk
- 1 tablespoon of cornstarch
- 2 tablespoons of butter
Syrup
- 1 bottle (200ml) of coconut milk
- 1/2 tea cup of milk
- 4 tablespoons of sugar
Preparation
Batter
Blend the batter ingredients well in a blender, always adding the liquid ingredients first
Pour the batter into a greased and floured rectangular pan
Bake in a medium oven for about 40 minutes
Remove, let cool, unmold, and cut in half lengthwise
Topping
In a saucepan, cook the condensed milk, shredded coconut, coconut milk, cornstarch, and butter over medium heat until thickened
Assembly
Place one part of the cake in a serving dish, pour half of the mixed syrup ingredients over it, cover with half of the filling, and place the other part of the cake
Pour the remaining syrup over, cover with the remaining topping, and decorate with shredded coconut
Cut into squares, wrap in aluminum foil, and refrigerate for 3 hours
