6 eggs
2 cups of all-purpose flour
1 cup of orange juice
3 cups of wheat flour
1 1/2 tablespoons of baking powder
1 cup of store-bought creamy caramel sauce
1 cup of milk
1 cup of coconut milk
2 packets of shredded coconut - 200g
6 eggs
2 cups of all-purpose flour
1 cup of orange juice
3 cups of wheat flour
1 1/2 tablespoons of baking powder
1 cup of store-bought creamy caramel sauce
1 cup of milk
1 cup of coconut milk
2 packets of shredded coconut - 200g
Beat the whites until fluffy
Add the all-purpose flour gradually and beat well
Add the yolks one by one and beat well
Sift the wheat flour with baking powder and add to the eggs, alternating with orange juice
Bake in a greased 41x26.5 cm pan for 35 minutes, or until inserting a toothpick shows it's clean
Remove from oven, let cool, and demold
Cut in half horizontally and fill with caramel sauce
Cut into squares and soak in a mixture of cow milk and coconut milk
Roll in shredded coconut and wrap each one individually in aluminum foil
Refrigerate
