Chilled Coconut Volcano Cake
Ingredients
- 150g (1 cup) sugar
- 150g (6 tablespoons) cold margarine
- 3 medium eggs
- 150g (1 1/2 cups) self-rising wheat flour
Glaze and topping
- 1 can sweetened condensed milk
- 200ml coconut milk
- 50g shredded coconut
Preparation
In a mixer, beat the margarine and sugar until a pale cream forms
Add one egg at a time and beat well
Add the flour and beat until combined
Grease a rectangular pan with margarine and wheat flour, spread the batter, and bake in a preheated oven at 180Β°C for about 20 minutes or until golden
Unmold, cut into cubes, and let cool
Mix the sweetened condensed milk and coconut milk to form a white syrup
Cut aluminum foil pieces double the size of the cake slices for wrapping
Place the cake slices in the center of the foil, cover with 3 tablespoons of syrup, wrap, place in a container, and refrigerate for at least 4 hours
Unwrap, sprinkle with shredded coconut, and serve very cold
