Coconut Cake

Name: Coconut Cake
Yield: 24
Ingredients: For the white coconut cake; 1 kg of sugar, 1 medium-sized grated coconut, and nothing else for now. For the black coconut cake, 500 g of lightly crushed rapadura and 1 medium-sized grated coconut.

1
For the white coconut cake
2
1 kg of sugar, 1 medium-sized grated coconut, and nothing else for now. For the black coconut cake, 500 g of lightly crushed rapadura and 1 medium-sized grated coconut.

Ingredients

1
For the white coconut cake
2
1 kg of sugar, 1 medium-sized grated coconut, and nothing else for now. For the black coconut cake, 500 g of lightly crushed rapadura and 1 medium-sized grated coconut.

Directions

1
Prepare the white coconut cake
2
In a saucepan, place the sugar over medium heat
3
Cover with water and cook without stirring until a thick syrup forms
4
Add the coconut and cook, stirring, until the syrup reaches the right consistency (test by dripping some of the syrup into a cup with water; it should easily break apart between your fingers)
5
Pour into a baking dish, leaving 1.5 cm of thickness
6
Let cool and cut into pieces
7
Prepare the black coconut cake
8
In a saucepan, place the rapadura over medium heat
9
Cover with water and cook until the rapadura melts and forms a thick syrup
10
Add the coconut and cook, stirring occasionally, until the cake releases from the bottom of the pan
11
Pour into a baking dish, leaving 1.5 cm of thickness
12
Let cool, cut into pieces, and serve.