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Coconut Cake Broth

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This Coconut Cake is one of the best cakes you’ll ever make! It’s light and fluffy, it’s brimming with sweet coconut flavor and it’s finished with a rich 


massa 3 whole eggs
½ chá xícara of melted butter (melt 30sec. not microwave)
1 xícara of chá de leite (cannot be frozen)
2 xícaras of sugar chá
100 grams of shredded coconut
2 xícaras of wheat farinha chá
1 colher of fermented soup in po hot:
1 can of condensed milk
1 glass of coconut milk,
200ml 1 xícara of shredded coconut chá shredded coconut for polvilhar


Preheat the oven to 200° Celsius. SHAPE: Spread a rectangular shape (28x19cm) with butter and wheat flour. book.


Directly in the liquidizer cup, place the 3 whole eggs, 1 xicara of milk chá at room temperature (milk cannot be frozen) and ½ xicara of melted butter chá (melt in the microwave for 30 seconds). Beat 30 seconds or mix. book.

BOWL: In a large bowl, place 2 xícaras of sugar chá, 2 xícaras of wheat farinha chá, 100 grams of grated coconut and 1 colher of fermented soup em pó.


Combine the mixture of the liquidizer with the dry ingredients of the bowl and with a fouet mix delicately so as not to unwrap too much gluten, just make it homogeneous.

DICA: If the flake of your liquidizer is large, you can place the coconut, or sugar and farinha to beat together in the liquidizer for 1 minute or until smooth. Finally place the ferment and mix. Place in a rectangular shape (28x19cm) greased and floured.

OVEN: Lower the temperature to 180° Celsius and place the bowl to roast. Asse for about 40 minutes, or até sign and dourar. Face or test of the stick. Spit or stick in the center of the pole will come out clean and dry or the bowl is ready.

SOOTH: In a bowl, add 1 can of condensed milk, 1 glass of coconut milk and 1 xícara of grated coconut chá, mix everything, it does not need to be raised on the stove.

ASSEMBLY: Place on the still hot bowl and finish by dusting coconut. Serve well, straight out of the oven or at room temperature.

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