Margarine (for greasing)
4 eggs (separated whites and yolks)
1/2 cup unsalted butter, softened (100g)
1 1/2 cups all-purpose flour (270g)
2 1/4 cups cake flour (270g)
2 tablespoons active dry yeast
1 can of sweetened condensed milk (300g)
1 cup shredded coconut (130g)
1 cup coconut milk (240ml)
1/4 cup confectioner's sugar (35g) for dusting
Margarine (for greasing)
4 eggs (separated whites and yolks)
1/2 cup unsalted butter, softened (100g)
1 1/2 cups all-purpose flour (270g)
2 1/4 cups cake flour (270g)
2 tablespoons active dry yeast
1 can of sweetened condensed milk (300g)
1 cup shredded coconut (130g)
1 cup coconut milk (240ml)
1/4 cup confectioner's sugar (35g) for dusting
Preheat the oven to 350°F (medium)
Grease a 30 cm diameter cake pan with butter. Reserve
In a mixer, beat the egg whites with the softened butter and 1 cup of flour until stiff (about 5 minutes)
Add 2 cups of all-purpose flour and 1 tablespoon of active dry yeast
Beat until smooth (1 minute). Reserve
In a large bowl, mix well the sweetened condensed milk, egg yolks, shredded coconut, and remaining flour, yeast, and butter
Place the egg white mixture in the prepared cake pan and cover with shredded coconut
Bake in the preheated oven until golden brown (about 40 minutes)
Await for it to cool down (about 5 minutes)
Deseason on a plate
Pierce the surface with a knife, drizzle with coconut milk, and dust with confectioner's sugar
Serve afterwards
320 calories per slice
