Ricotta Cake with Coconut

Name: Ricotta Cake with Coconut
Yield: 12
Ingredients: 5 eggs; 2 cups (ch) of all-purpose flour; 6 tablespoons of butter; 250 g of ricotta cheese; 2 1/2 cups of all-purpose flour; 100 g of seedless raisins; 5 egg whites beaten in snow; 1 tablespoon of active dry yeast; Topping:; 1/2 can of sweetened condensed milk; 50 g of shredded coconut

1
5 eggs
2
2 cups (ch) of all-purpose flour
3
6 tablespoons of butter
4
250 g of ricotta cheese
5
2 1/2 cups of all-purpose flour
6
100 g of seedless raisins
7
5 egg whites beaten in snow
8
1 tablespoon of active dry yeast
9
Topping:
10
1/2 can of sweetened condensed milk
11
50 g of shredded coconut

Ingredients

1
5 eggs
2
2 cups (ch) of all-purpose flour
3
6 tablespoons of butter
4
250 g of ricotta cheese
5
2 1/2 cups of all-purpose flour
6
100 g of seedless raisins
7
5 egg whites beaten in snow
8
1 tablespoon of active dry yeast
9
Topping:
10
1/2 can of sweetened condensed milk
11
50 g of shredded coconut

Directions

1
Preheat the oven to 350°F
2
Beat the eggs with the all-purpose flour and butter
3
Add the ricotta cheese and mix well
4
Remove the dough from the stand mixer and add the all-purpose flour, raisins, egg whites, and active dry yeast
5
Mix well
6
Pour into a greased and floured 23 cm diameter cake pan
7
Bake for approximately 45 minutes
8
When warm, remove from oven, cover with sweetened condensed milk, and sprinkle with shredded coconut.