Coconut Pudding Cake (Frozen Coconut Cake)

Name: Coconut Pudding Cake
Yield: 21
Ingredients: 1 cup of butter; 1 cup of sugar; 4 eggs; 1 teaspoon of active dry yeast; 1/2 teaspoon of baking soda; 2 cups of all-purpose flour; 1/2 cup of milk; For the glaze; 1 can of condensed milk; 3/4 cup of milk; 200 grams of freshly grated coconut or packaged

1
1 cup of butter
2
1 cup of sugar
3
4 eggs
4
1 teaspoon of active dry yeast
5
1/2 teaspoon of baking soda
6
2 cups of all-purpose flour
7
1/2 cup of milk
8
For the glaze
9
1 can of condensed milk
10
3/4 cup of milk
11
200 grams of freshly grated coconut or packaged

Ingredients

1
1 cup of butter
2
1 cup of sugar
3
4 eggs
4
1 teaspoon of active dry yeast
5
1/2 teaspoon of baking soda
6
2 cups of all-purpose flour
7
1/2 cup of milk
8
For the glaze
9
1 can of condensed milk
10
3/4 cup of milk
11
200 grams of freshly grated coconut or packaged

Directions

1
In a mixer, beat all the ingredients except for the milk
2
Add the milk and beat for another minute
3
Place the dough in a 30.5 cm x 20 cm greased pan
4
Bake in a preheated oven at 200°C for 20 minutes or until inserting a toothpick, it comes out clean
5
Let it cool and unmold
6
Cut into 21 squares. Reserve
7
In a shallow dish, mix the condensed milk and milk
8
Dip each cake square in this liquid and then in the grated coconut
9
Wrap the pieces in aluminum foil and refrigerate
10
Serve chilled
11
Yields 21 units
12
282 calories per unit.