Brazilian Coconut Cake with Condensed Milk Topping
Ingredients
Batter
- 2 eggs
- 1 cup milk
- 2 tablespoons margarine
- 1 cup sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
Topping
- 200 grams shredded coconut
- 1 can sweetened condensed milk
- 1 tablespoon margarine
Preparation
Prepare the topping: In a bowl, combine shredded coconut, margarine, and gradually add sweetened condensed milk while stirring until it forms a crumble; be careful not to add too much condensed milk to avoid a soft mixture. Reserve any remaining condensed milk
For the batter: In a separate bowl, whisk together eggs, sugar, and margarine. Add milk and flour, mixing until smooth. Gently fold in baking powder
Pour the batter into a greased baking pan
Spread the coconut crumble over the batter by hand without using a spoon to prevent sinking the batter
Bake in a preheated oven at 180Β°C for approximately 40 minutes, or until the top is golden
Immediately after removing from the oven, pour the reserved condensed milk over the cake
