Coconut Cake

Combine the milk, sugar, and butter in a saucepan over low heat, whisking constantly until the mixture reaches a boil

Remove from heat and let cool

Add the beaten eggs and shredded coconut

Return to low heat, whisking constantly, scraping the bottom and sides of the pan to prevent burning

Cook until it thickens slightly, then remove from heat

Let it cool completely

Add vanilla extract

Grease your hands with a little butter and shape into balls

If your hands become sticky, wash them off and grease again to ensure smooth balls

Let rest for an hour and roll in granulated sugar or shredded coconut

Place in paper molds

Bake at 180 degrees for 80 cakes