3/4 cup unsalted butter or margarine (150 g)
3/4 cup confectioners' sugar (120 g)
6 medium-sized coconut cream halves, cut in half
1 1/2 cups all-purpose flour (180 g)
1 1/2 teaspoons active dry yeast
1/2 cup granulated sugar (90 g)
1 egg
1/2 teaspoon vanilla extract
1/2 cup whole milk (120 ml)
3/4 cup unsalted butter or margarine (150 g)
3/4 cup confectioners' sugar (120 g)
6 medium-sized coconut cream halves, cut in half
1 1/2 cups all-purpose flour (180 g)
1 1/2 teaspoons active dry yeast
1/2 cup granulated sugar (90 g)
1 egg
1/2 teaspoon vanilla extract
1/2 cup whole milk (120 ml)
Preheat the oven to 350°F (180°C)
Dissolve 1/4 cup of butter and grease a 24cm diameter round cake pan
Sprinkle with confectioners' sugar
Arrange the coconut cream halves in the prepared cake pan, cut side down. Reserve
In a bowl, sift together flour and yeast. Reserve
In an electric mixer, beat the remaining butter with granulated sugar until creamy
Add the egg and vanilla extract and mix well
Gradually add the reserved flour mixture, alternating with milk, until smooth
Pour the batter over the coconut cream halves in the cake pan
Bake for about 35 minutes or until a toothpick inserted into the center comes out clean
Remove from the oven, let it cool for 5 minutes, and then turn onto a plate, removing the cake ring and bottom of the pan
Refrigerate for at least 2 hours or until firm
Cooking time: approximately 481 calories per serving
