Special Coconut Cake
Delicious coconut cake for all lovers of this fruit. This tasty cake combines coconut with a hint of vanilla and cinnamon, making the perfect mix for a dessert. Serve it cold and accompanied by a cup of coffee.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 6 eggs
- 2 cups flour
- 1 1/2 cups sugar
- 1 teaspoon water, fry
- vanilla essence
- 2 cups water, for the coconut cream
- 1 cup shredded coconut, for the coconut cream
- 1 stick cinnamon, for the coconut cream
- 3/4 cups cornstarch, for the coconut cream
- 1 cup cow's milk, for the coconut cream
Preparation
45 mins
0 mins
Low
- For the cake: Beat the egg whites until stiff peaks form, then add the yolks one by one, followed by gradually incorporating the sugar. Finally, add the vanilla and water. Pour the mixture into a previously greased and floured mold.
- Coconut cream: Place the water, coconut, and the cinnamon stick in a pot. After boiling for 10 minutes, add the cornstarch diluted in milk, stirring constantly until it reaches a consistency that is neither too thick nor too liquid.
- Once the cake is ready, proceed to cut it in half, poke it with a fork, and soak the first layer. Cover it and soak it again with the cream.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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