2 1/2 cups of grated coconut
1 1/4 cup of unsalted butter, softened
4 large eggs (separated)
1 teaspoon of salt
1 can of condensed milk
3 cups of all-purpose flour
3 tablespoons of cornstarch
3 teaspoons of active dry yeast
Shredded coconut for decoration
2 1/2 cups of grated coconut
1 1/4 cup of unsalted butter, softened
4 large eggs (separated)
1 teaspoon of salt
1 can of condensed milk
3 cups of all-purpose flour
3 tablespoons of cornstarch
3 teaspoons of active dry yeast
Shredded coconut for decoration
1 Preheat the oven to 350°F
Beat the grated coconut with the butter until smooth and creamy
Add the egg yolks and beat until well combined. Reserve
2 Beat the egg whites until stiff peaks form, then fold into the coconut mixture
Add the condensed milk, flour, cornstarch, and yeast, mixing until just combined
3 Mix slowly to obtain a homogeneous batter
Pour into a greased and floured pan and bake until a toothpick inserted comes out clean
Remove from oven, let cool, then decorate with shredded coconut.
