Topping
11/2 cups of freshly shredded coconut
1/3 cup of sugar
Dough
11/2 cups of all-purpose flour
3/4 cup of sugar
1/2 cup of unsalted butter, softened
1 teaspoon of baking powder
4 large eggs
To wet
1 cup of coconut milk
Accessory
23 cm diameter cake pan
Topping
11/2 cups of freshly shredded coconut
1/3 cup of sugar
Dough
11/2 cups of all-purpose flour
3/4 cup of sugar
1/2 cup of unsalted butter, softened
1 teaspoon of baking powder
4 large eggs
To wet
1 cup of coconut milk
Accessory
23 cm diameter cake pan
Topping
Cook the coconut with sugar over high heat, stirring occasionally, until caramelized
Let it cool down
Preheat the oven to a high temperature and grease the cake pan with butter
Dough
In a mixer, beat the sugar with the butter until you get a fluffy mixture
Add the eggs one at a time, beating continuously
Add the flour and baking powder and mix until the dough is homogeneous
Pour the dough into the cake pan
Top it with the topping
Bake for 30 minutes or until a toothpick comes out clean
Dampen the cake with coconut milk
Let it cool down, demold, and serve.
