Coconut Cake

Name: Coconut Cake
Yield: 12
Ingredients: FOR THE TOPPING; 1/3 cup of sugar (60 g); 1 1/2 cups of shredded coconut (150 g); FOR THE CAKE; 3/4 cup of sugar (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 WET THE CAKE; 1 cup of coconut milk (240 ml)

1
FOR THE TOPPING
2
1/3 cup of sugar (60 g)
3
1 1/2 cups of shredded coconut (150 g)
4
FOR THE CAKE
5
3/4 cup of sugar (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 WET THE CAKE
11
1 cup of coconut milk (240 ml)

Ingredients

1
FOR THE TOPPING
2
1/3 cup of sugar (60 g)
3
1 1/2 cups of shredded coconut (150 g)
4
FOR THE CAKE
5
3/4 cup of sugar (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 WET THE CAKE
11
1 cup of coconut milk (240 ml)

Directions

1
MAKE THE TOPPING: In a saucepan, combine the sugar and coconut and cook over medium heat, stirring occasionally, until caramelized
2
Remove from heat and let cool in a bowl
3
MAKE THE CAKE: In a mixer, cream the butter with the sugar until light and fluffy
4
Add eggs one at a time, beating well after each addition
5
Add flour and baking powder, mixing until smooth
6
Pour into a greased 23 cm diameter cake pan and spread the topping over the cake
7
Bake in a preheated oven (200°C) for 30 minutes or until a toothpick inserted comes out clean
8
WET THE CAKE: Remove from oven and wet with coconut milk
9
Let cool, then remove from pan
10
334 calories per slice