Coconut Drench Cake

Name: Coconut Drench Cake
Total time: 1 h
Yield: 4 servings
Ingredients: 4 eggs; 2 sugar teacups of; 1 dry pint flour; 1 tablespoon baking powder; 1 cup milk boiling; 1 cup condensed milk; 1 can milk; 1 can coconut milk; 1 dry pint grated coconut

As receitas lá de casa

9Ingredients

┅Calories

60Minutes

This luscious cake is a spin on tres leches (three milks) cake, so named for the condensed milk, regular milk, and coconut milk (used here) that's poured over the cake after baking and infused it with incredible flavor. You need a light cake to soak up that much liquid, and that's why this cake recipe calls for beaten egg whites to be folded into the batter, and which needs no other fat except for that provided by the yolks.

Ingredients

servings:

4 eggs
2 sugar (teacups of)
250 grams flour
1 tablespoon baking powder
250 milliliters milk (boiling)
250 milliliters condensed milk
1 can milk
1 can coconut milk
150 grams grated coconut

Directions

Cake Preparation:
Preheat oven to 360 F.
Whisk the egg whites.
Add the egg yolks one by one and beat on low speed.
Add sugar and beat until it forms small bubbles.
Mix the flour and the baking powder.
Alternately, add the flour and milk.
Place in a large, greased, and floured baking tray.
Bake for about 35 minutes.
Syrup Preparation:
Mix the condensed milk, milk, and coconut milk togetherl.
Once the cake is out of the oven, cut it into squares, and cover it with the syrup.
Sprinkle the grated coconut on top of the syrup.
Refrigerate overnight.