4 eggs
3/4 cup sweetened condensed milk (240 g)
3/4 cup melted butter
2 cups all-purpose flour
1 tablespoon active dry yeast
1 cup coconut milk
1/4 cup shredded coconut
4 eggs
3/4 cup sweetened condensed milk (240 g)
3/4 cup melted butter
2 cups all-purpose flour
1 tablespoon active dry yeast
1 cup coconut milk
1/4 cup shredded coconut
Preheat the oven to medium heat (180°C)
Grease a 25 cm diameter cake pan with butter
Set aside
In a blender, beat the eggs for 5 minutes
Add sweetened condensed milk, melted butter, and flour mixed with yeast
Mix well
Pour the batter into the prepared cake pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean
Remove from the oven and, using a fork, pierce the surface of the cake
Moisten the cake with a little coconut milk mixed with shredded coconut
Unmold the cake, make more holes, and bathe it in the remaining coconut milk mixture
Serve chilled or at room temperature.
