Wrapped Cake with Coconut

Name: Wrapped Cake with Coconut
Yield: 21
Ingredients: FOR THE CAKE; 1 cup of butter (200 g); 1 cup of sugar (180 g); 4 eggs; 1 teaspoon of active dry yeast; 1/2 teaspoon of baking soda; 2 cups of all-purpose flour (240 g); 1/2 cup of milk (120 ml); FOR THE GLAZE; 1 can of sweetened condensed milk (395 g); 3/4 cup of milk (180 ml); 1 1/2 cups of shredded fresh coconut (200 g)

1
FOR THE CAKE
2
1 cup of butter (200 g)
3
1 cup of sugar (180 g)
4
4 eggs
5
1 teaspoon of active dry yeast
6
1/2 teaspoon of baking soda
7
2 cups of all-purpose flour (240 g)
8
1/2 cup of milk (120 ml)
9
FOR THE GLAZE
10
1 can of sweetened condensed milk (395 g)
11
3/4 cup of milk (180 ml)
12
1 1/2 cups of shredded fresh coconut (200 g)

Ingredients

1
FOR THE CAKE
2
1 cup of butter (200 g)
3
1 cup of sugar (180 g)
4
4 eggs
5
1 teaspoon of active dry yeast
6
1/2 teaspoon of baking soda
7
2 cups of all-purpose flour (240 g)
8
1/2 cup of milk (120 ml)
9
FOR THE GLAZE
10
1 can of sweetened condensed milk (395 g)
11
3/4 cup of milk (180 ml)
12
1 1/2 cups of shredded fresh coconut (200 g)

Directions

1
Preheat the oven to 400°F (quente)
2
Grease a 20 x 30.5 cm baking dish and reserve
3
MAKE THE CAKE: in a mixer, beat the butter, sugar, eggs, yeast, and baking soda until well combined
4
Add the flour and milk and mix well
5
Pour into the prepared baking dish
6
Bake in a preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean
7
Let cool and unmold
8
Cut the cake into 21 squares. Reserve
9
MAKE THE GLAZE: in a deep bowl, mix together the sweetened condensed milk and milk
10
Dip each square of cake into that mixture and then into shredded coconut
11
Wrap each piece in aluminum foil and refrigerate for about 1 hour
12
260 calories per serving
13
NOTE: Fresh coconut can be replaced with dried coconut: 200 g of fresh coconut is equivalent to 150 g of hydrated dried coconut mixed with 1/4 cup of warm milk.