Cold Coconut Cake

Name: Cold Coconut Cake
Yield: 20
Ingredients: '2 cups of wheat flour'; '1 cup of sugar'; '1 cup of butter'; '1/2 cup of milk'; '1 teaspoon of active dry yeast'; '1/2 teaspoon of baking soda'; '4 eggs'; 'Filling'; '3/4 cup of milk'; '1 can of sweetened condensed milk'; 'For wrapping'; '200g of fresh shredded coconut'; 'Accessory'; '20x30cm baking sheet'

1
'2 cups of wheat flour'
2
'1 cup of sugar'
3
'1 cup of butter'
4
'1/2 cup of milk'
5
'1 teaspoon of active dry yeast'
6
'1/2 teaspoon of baking soda'
7
'4 eggs'
8
'Filling'
9
'3/4 cup of milk'
10
'1 can of sweetened condensed milk'
11
'For wrapping'
12
'200g of fresh shredded coconut'
13
'Accessory'
14
'20x30cm baking sheet'

Ingredients

1
'2 cups of wheat flour'
2
'1 cup of sugar'
3
'1 cup of butter'
4
'1/2 cup of milk'
5
'1 teaspoon of active dry yeast'
6
'1/2 teaspoon of baking soda'
7
'4 eggs'
8
'Filling'
9
'3/4 cup of milk'
10
'1 can of sweetened condensed milk'
11
'For wrapping'
12
'200g of fresh shredded coconut'
13
'Accessory'
14
'20x30cm baking sheet'

Directions

1
Cake
2
Bake the oven to a high temperature and grease the 20x30cm baking sheet with butter
3
In a mixer, combine all ingredients except for milk and beat well
4
Add milk and beat until the batter is smooth
5
Place the batter in the baking sheet
6
Bake for 20 minutes or until a toothpick comes out clean
7
Let it cool and demold
8
Cut into 20 pieces
9
Filling
10
In a deep bowl, mix sweetened condensed milk with milk
11
Dip each piece in the filling and then wrap with shredded coconut
12
Wrap each piece individually in aluminum foil
13
Let it freeze well before serving.