Moist and Creamy Coconut Cake Recipe

Who can resist a creamy, moist and coconut cake? Easy to make and delicious! Try it!

Ingredients

• 3 cups (tea) of wheat flour
• 2 cups (tea) of sugar
• 1 glass of coconut milk
• 1/3 cup (tea) of oil
• ½ cup (tea) of milk
• 100 grams of grated coconut
• 3 eggs
• 1 tablespoon baking powder

Ingredients Syrup

• ½ cup (tea) of milk
• 1 glass of coconut milk
• 4 tablespoons of sugar

Syrup Preparation Method

Just mix all the ingredients.

Ingredients Topping and Filling

• 1 can of condensed milk
• 1 glass of coconut milk
• 100 grams of grated coconut
• 1 tablespoon cornstarch
• 2 tablespoons of butter

Preparation Method Covering and Filling

In a pan, place all the ingredients and cook over low heat, stirring constantly, until thickened.

Dough Preparation Method

1. Grease and flour a 35 cm x 25 cm pan. Set aside.
2. Preheat the oven to medium temperature.
3. In a blender, beat the coconut milk, oil, milk, eggs and sugar until you obtain a homogeneous mixture.
4. Place the mixture in a bowl, add the grated coconut, wheat flour, yeast and mix with a spoon.
5. Pour the batter into the pan and bake for approximately 30 minutes or until golden.
6. While it bakes, prepare the syrup, topping and filling.
7. After the cake is baked, remove it from the oven and when it is warm, unmold it.
8. Cut the cake in half lengthwise.
9. Place part of the cake on a serving platter.
10. Drizzle the dough with half of the syrup.
11. Cover with half of the filling.
12. Place the other part of the cake.
13. Drizzle with the remaining syrup, cover with the remaining topping and decorate with grated coconut.

Mom’s Tips

The glass of coconut milk used for the dough is 200 ml. For topping and filling, it is also 200 ml.

If you prefer, you can cut the cake into squares and wrap each piece in aluminum foil.

Refrigerate the cake for at least 3 hours before serving.