Table of Contents
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Ingredients
For the cake
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180 ml whole milk
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50 ml of oil
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1 cup tea sugar
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3 whole eggs
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2 cups sifted unleavened wheat flour
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1 teaspoon of chemical baking powder
For the syrup
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450 ml whole milk
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1 box of condensed milk 395g
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100 g grated coconut
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1 bottle of coconut milk 200ml
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4 tablespoons of sugar
Instructions
From the cake
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In the mixing bowl, add the eggs and 1 cup (tea) of sugar, then beat well, until it doubles in volume.
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Then, turn off the mixer, add half the wheat flour and stir with a whisk to combine.
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Add the oil and stir again with the whisk.
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Add half of the 180ml of whole milk, and what’s left of the wheat flour, mixing well once again.
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The next step is to add the other half of the milk (remaining 90ml) of milk, stirring again.
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Finally, add the baking powder and now stir gently.
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Pour the dough into a previously greased and floured rectangular pan and place in a preheated oven at 180°C to bake for approximately 40 minutes. Meanwhile, prepare the syrup.
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Remove the cake from the oven and cut it into equal squares, keeping it in shape.
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Pour the syrup with a ladle over the cake, spread it and open it with a fork, slightly moving the pieces apart, so the syrup is well absorbed.
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Sprinkle grated coconut over the cake and place in the fridge for 3 hours.
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After this time, remove, serve and enjoy your wonderful coconut ice cream cake! Enjoy it!
From the syrup
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Place 450ml of milk, condensed milk, grated coconut, coconut milk and 4 tablespoons of sugar in a pan.
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Stir well and heat until it thickens slightly.
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Your syrup is ready to be used!