Coconut Cake

Name: Coconut Cake
Yield: 10
Ingredients: Milk Powder; 2 cups all-purpose flour; 2 eggs; 2 tablespoons butter; 1 cup sweetened condensed milk; 1 teaspoon baking powder; Filling; 750 ml whole milk; 4 tablespoons cornstarch; 1 egg white; 1 tablespoon butter; 100 g shredded coconut; 1 can of condensed milk; 2 tablespoons grated coconut; 1 teaspoon vanilla extract; 5 tablespoons shredded coconut for topping

1
Milk Powder
2
2 cups all-purpose flour
3
2 eggs
4
2 tablespoons butter
5
1 cup sweetened condensed milk
6
1 teaspoon baking powder
7
Filling
8
750 ml whole milk
9
4 tablespoons cornstarch
10
1 egg white
11
1 tablespoon butter
12
100 g shredded coconut
13
1 can of condensed milk
14
2 tablespoons grated coconut
15
1 teaspoon vanilla extract
16
5 tablespoons shredded coconut for topping

Ingredients

1
Milk Powder
2
2 cups all-purpose flour
3
2 eggs
4
2 tablespoons butter
5
1 cup sweetened condensed milk
6
1 teaspoon baking powder
7
Filling
8
750 ml whole milk
9
4 tablespoons cornstarch
10
1 egg white
11
1 tablespoon butter
12
100 g shredded coconut
13
1 can of condensed milk
14
2 tablespoons grated coconut
15
1 teaspoon vanilla extract
16
5 tablespoons shredded coconut for topping

Directions

1
Dough
2
Preheat the oven
3
Mix the dough ingredients until smooth
4
Fur a 9-inch springform pan with the dough and pierce the bottom with a fork
5
Bake at 350°F for about 10 minutes, or until lightly browned
6
Filling
7
Mix the filling ingredients and cook over low heat until thickened
8
Let it cool and place the filling over the baked cake
9
Toss the shredded coconut in a skillet over medium heat, stirring constantly, until toasted, and sprinkle over the cakes.