Sponge cake or coconut ice cream, prepared with a blender

Sponge cake, also known as coconut ice cream, super moist and refreshing

A very wet blended cake to be served frozen, with a childhood flavour.

Recipe for 4 people.

Classic (no restrictions), Vegetarian

Preparation: 01:10 + cooling time

Intermission: 00:40

TOOLS

1 bowl(s), 1 pan(s) (rectangular), 1 sieve(s), 1 pan(s)

EQUIPMENT

conventional + blender

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients FELPUDA TOWEL CAKE

– 4 units of eggs

– 1 cup(s) of sugar

– 1 cup(s) of milk

– 40g softened unsalted butter + a little for greasing

– 50 g of dry grated coconut

– 1 1/2 cups wheat flour, sifted + a little for dusting

– 1 tablespoon(s) of chemical yeast

COCONUT SYRUP Ingredients:

– 1 can(s) of condensed milk

– 300 ml of milk

– 200 ml of coconut milk

Ingredients TO COMPLETE:

– dry grated coconut to taste

PREPARATION:

1. An entire recipe corresponds to 4 servings. Use a 20X30ccm baking pan and grease it with butter and sprinkle it with flour.
2. Remove the butter from the fridge to bring it to room temperature (ointment point).
3. Preheat the oven to 180°C.
4. Separate the utensils and ingredients for the recipe.
5. Sift the flour into a bowl and set aside.

PREPARATION:

Fuzzy Towel Cake:

1. In a blender, add the sugar and eggs and beat to combine.
2. Add the milk, butter and grated coconut and continue beating until you obtain a smooth mixture.
3. Transfer the dough into a bowl and gradually add the flour, stirring to combine well.
4. Finally, add the yeast.
5. Place the dough in the greased and floured pan.
6. Place in the preheated oven at 180°C and cook for about 45 minutes.
7. To check if the cake is cooked, do the toothpick test: place the toothpick in the center of the cake, if it comes out clean, it is ready.
8. Turn off the oven, remove the cake and shake it to see if it comes loose from the pan.
9. Do not remove the cake from the pan.

Coconut syrup:

1. Place the milk, coconut milk and condensed milk in a saucepan and mix.
2. Place on a high heat, stirring and when it boils, turn off the heat: the syrup must be liquid enough to penetrate the cake.

Fuzzy Towel Cake:

1. On the hot cake, first make holes all over the surface with the help of a fork.
2. Then, with the help of a knife, cut the cake into squares (about 5×5 cm): this will allow the syrup to soak the cake more easily.
3. Using a ladle, pour the hot syrup onto the cake.
4. First, pour it onto the open parts, separating them slightly with a fork, so that the syrup penetrates well.
5. Then sprinkle the entire surface of the cake with the remaining syrup.
6. Finally, sprinkle the grated coconut over the top, forming an even covering.
7. Place the cake in the refrigerator for at least 3 hours.

FINALIZATION AND ASSEMBLY:

1. If you prefer, when serving, remove the squares Blurred towel cake of the pan and cover again with the grated coconut so as to cover the entire surface.
2. Serve the cake very cold.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.