Coconut Cake

Name: Coconut Cake
Yield: 12
Ingredients: FOR THE COATING; 1/3 cup of grated coconut (60 g); 1 1/2 cups of fresh shredded coconut (150 g); FOR THE DOUGH; 3/4 cup of grated coconut (135 g); 1/2 cup of butter (100 g); 4 eggs; 1 1/2 cups of all-purpose flour (180 g); 1 teaspoon of baking powder; TO BRUSH THE CAKE; 1 cup of coconut milk (240 ml)

1
FOR THE COATING
2
1/3 cup of grated coconut (60 g)
3
1 1/2 cups of fresh shredded coconut (150 g)
4
FOR THE DOUGH
5
3/4 cup of grated coconut (135 g)
6
1/2 cup of butter (100 g)
7
4 eggs
8
1 1/2 cups of all-purpose flour (180 g)
9
1 teaspoon of baking powder
10
TO BRUSH THE CAKE
11
1 cup of coconut milk (240 ml)

Ingredients

1
FOR THE COATING
2
1/3 cup of grated coconut (60 g)
3
1 1/2 cups of fresh shredded coconut (150 g)
4
FOR THE DOUGH
5
3/4 cup of grated coconut (135 g)
6
1/2 cup of butter (100 g)
7
4 eggs
8
1 1/2 cups of all-purpose flour (180 g)
9
1 teaspoon of baking powder
10
TO BRUSH THE CAKE
11
1 cup of coconut milk (240 ml)

Directions

1
PREPARE THE COATING: in a saucepan, combine the grated coconut and butter and cook over medium heat, stirring occasionally until caramelized
2
Remove from heat and let cool in a bowl
3
MAKE THE DOUGH: in an electric mixer, cream together the grated coconut and butter until smooth
4
Add the eggs one at a time and beat well
5
Add the flour and baking powder and mix until a smooth batter forms
6
Place the dough into a greased 23 cm diameter cake pan and spread the coating over the dough
7
Bake in a preheated oven (200°C) for 30 minutes or until a toothpick comes out clean
8
BRUSH THE CAKE: remove from oven and brush with coconut milk
9
Let cool and then unmold
10
334 calories per slice