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Categories:Viewed: 15 - Published at: a year ago
Ingredients
- 6 large eggs
- 1 cup flour, all-purpose
- 1 1/2 cups coconut milk or coconut cream
- 1/2 cup cornstarch
- 1 cup sugar
- 1/4 pound coconut grated
- 1 tablespoon baking powder
- 1/4 pound margarine
Method
- 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 375F (190C) 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.
