Double Coconut Cake
Coconut milk and coconut double the amount of deliciousness of the cake.
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 ½ | cups |
coconut milk
or coconut cream |
|
| ½ | cup |
cornstarch
|
|
| 1 | cup |
sugar
|
|
| ¼ | pound |
coconut
grated |
|
| 1 | tablespoon |
baking powder
|
|
| ¼ | pound |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 237 | ml |
all-purpose flour
|
|
| 355 | ml |
coconut milk
or coconut cream |
|
| 118 | ml |
cornstarch
|
|
| 237 | ml |
sugar
|
|
| 113.4 | g |
coconut
grated |
|
| 15 | ml |
baking powder
|
|
| 113.4 | g |
margarine
|
|
Directions
Sift flour, cornstarch with baking powder, set aside.
Beat the margarine with the sugar.
Add the egg yolks, beating well.
Add alternating the flours and coconut milk.
Always whipping add dried coconut.
Whip whites until they form soft peaks and fold them into the batter.
Butter a mold and sprinkle it with a little flour.
Pour batter into mold and bake in pre-heated oven 375℉ (190℃) F then after 15 minutes, turn down heat to 250 degrees F and bake another 20 to 25 minutes.
Let the cake cool down a little on a rack.
Take cake out of mold and pour sauce on cake while still warm.
Sauce: 1 can condensed milk (sweetened) 1 cup coconut cream Bring this to boil. Pierce cake and pour sauce. Sprinkle with grated coconut.
