Delicious Milk and Coconut Cake Recipe
Ingredients
Directions
- Preheat the oven to 180ºC or 350ºF.
- Grease a bundt cake pan with margarine or butter and dust it with flour.
- Start by beating the eggs well with the sugar.
- Add the oil, the coconut, the flour and the baking powder, always beating between each addition.
- Finally add the hot water and beat again.
- Place the batter in the pan and bake for about 35 to 40 minutes.
- When the cake is baked, remove it from the oven but do not unmold.
- Heat the cup of milk.
- Drizzle the cake with the hot milk and let it cool inside the pan.
- Once cold, unmold onto a serving plate and sprinkle with grated coconut.
Adapted from a Recipe by: Receitas Praticas
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I substitute the grated coconut with something else?
Yes, if you don't have grated coconut on hand, you can substitute it with shredded coconut or even finely chopped nuts for a different texture and flavor.
How should I store the leftover cake?
To store leftover cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week.
The cake is too dry, what might have gone wrong?
If the cake turns out dry, it could be due to overmixing the batter or baking for too long. Make sure to mix just until combined and keep an eye on the baking time, testing with a toothpick to ensure it's not overbaked.
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Comments (7)
Surely will try out this cake.
Thank you for your lovely recipes