'2 cups of shredded coconut'
'2 cups of all-purpose flour'
'1 and 1/3 cups of cornmeal'
'1 and 1/2 sticks of butter with salt'
'1 teaspoon of active dry yeast'
'6 large eggs'
'1 pinch of salt'
'Accessory'
'31 x 21.5 cm loaf pan'
'2 cups of shredded coconut'
'2 cups of all-purpose flour'
'1 and 1/3 cups of cornmeal'
'1 and 1/2 sticks of butter with salt'
'1 teaspoon of active dry yeast'
'6 large eggs'
'1 pinch of salt'
'Accessory'
'31 x 21.5 cm loaf pan'
'1'
'Beat the butter, cornmeal, and egg yolks for 10 minutes.'
'Add the coconut and beat until well mixed.'
'2'
'Add the all-purpose flour, yeast, and salt
Beat until a smooth batter forms.'
'3'
'Preheat the oven to medium temperature.'
'Beat the egg whites until fluffy and fold into the batter gently with a wooden spoon.'
'4'
'Pour the batter into the prepared loaf pan, greased with butter and floured
Bake for 30 minutes or until a toothpick inserted comes out clean.'
'5'
'Let the cake cool and cut it into slices.'
