Margarine (for greasing)
1/2 cup of margarine (100 g)
1 cup of sugar (180 g)
4 eggs
2 cups of all-purpose flour (240 g)
1 tablespoon of active dry yeast
1 cup of fresh shredded coconut (130 g)
1/2 cup of coconut milk (120 ml)
Margarine (for greasing)
1/2 cup of margarine (100 g)
1 cup of sugar (180 g)
4 eggs
2 cups of all-purpose flour (240 g)
1 tablespoon of active dry yeast
1 cup of fresh shredded coconut (130 g)
1/2 cup of coconut milk (120 ml)
Preheat the oven to 350°F (medium)
Grease a round cake pan with margarine, about 21 cm in diameter. Reserve
In a mixer, cream together the margarine, sugar, and eggs until smooth
Add the remaining ingredients, mixing until well combined and smooth
Pour the batter into the prepared pan and bake at 350°F (preheated) for about 45 minutes or until a toothpick inserted in the center comes out clean
Remove from the oven and let cool
Invert onto a decorative plate and serve at room temperature
Cocoa cake: approximately 204 calories per slice
