6 egg yolks, separated
3 cups all-purpose flour (540g)
6 tablespoons unsalted butter (softened)
1 cup coconut milk (240ml)
3 cups fubá sifted (480g)
1 teaspoon vanilla extract
1/2 teaspoon salt
To moisten: 1 cup all-purpose flour, 1/4 cup plus 1 tablespoon unsalted butter, and 1/4 cup coconut milk
6 egg yolks, separated
3 cups all-purpose flour (540g)
6 tablespoons unsalted butter (softened)
1 cup coconut milk (240ml)
3 cups fubá sifted (480g)
1 teaspoon vanilla extract
1/2 teaspoon salt
To moisten: 1 cup all-purpose flour, 1/4 cup plus 1 tablespoon unsalted butter, and 1/4 cup coconut milk
Beat the butter with an electric mixer until creamy
Do not use margarine, as it will make the cake dry
Add the egg yolks, coconut milk, fubá, vanilla extract, and salt
Beat until well mixed
Add the egg whites in a slow stream, beating continuously until stiff peaks form
Pour the batter into an ungreased 9x13-inch baking dish
Bake at 375°F for 45 minutes, or until a toothpick inserted into the center comes out clean
Do not overbake, as this will cause the cake to dry out
Remove from the oven and still warm, moisten with the mixture of flour and coconut milk
Cut into squares before the glaze sets completely
Let cool completely in a wire rack
Wrap individually in plastic wrap or aluminum foil for storage.
