For a delicious, practical and very easy to make recipe, try the coconut cake with cocada mole. The recipe is perfect to serve during dessert or even to welcome guests for a homemade afternoon coffee. The delicate flavor of the cake batter combined with the creamy coconut frosting surprises everyone’s taste buds.
See the full recipe below and try it! The coconut cake with soft cocada is ready in about 1 hour and you get eight portions to enjoy and enjoy.
Coconut cake recipe with soft cocada
Time: 1:10
Performance: 8 servings
Difficulty: easy
Ingredients:
- 1 glass of coconut milk (200ml)
- 1/2 can of condensed milk
- 1 cup milk (tea)
- 4 eggs
- 1 1/2 cups (tea) sugar
- 2/3 cup oil (tea).
- 100g grated coconut
- 2 1/2 cups (tea) wheat flour
- 1 tablespoon of yeast
- Margarine and wheat flour for greasing and flouring
Coconut topping
- 1 can of condensed milk
- 100g grated coconut
- 1 glass of coconut milk (200ml)
Preparation method:
- In a blender, beat coconut milk, condensed milk, milk, eggs, sugar and oil until smooth.
- Pour into a bowl, add the grated coconut, wheat flour, yeast and mix with a spoon.
- Transfer to a greased and floured central 24cm diameter mold and bake in a preheated medium oven for 30 minutes or until golden brown.
- Remove from the oven, let cool and remove from the mold.
- For the topping, heat the condensed milk, shredded coconut, and coconut milk over medium heat, stirring constantly, for 3 minutes.
- Turn off the heat and spread on the cake. Serve immediately.
Source: Terra
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.
