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Alejandra

Alejandra Cota
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Recipe of Coco Pancake
Recipe

Coco Pancake

18 mins
50 mins
Low
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Delicious coconut cake that you can not miss trying. I learned to do it on a trip to the United States and from that moment I prepare it at least twice a month.
Learn more about Alejandra Cota

Ingredients

12 portions
  • 1 1/2 sticks Gloria® butter without salt, 90 grams
  • 2 cups soy flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 1/3 cups milk, divided in two
  • 1 1/2 cups coconut, toasted divided into two
  • 1 cup powdered sugar

Preparation

Preheat the oven to 180 ° C. Grease a mold and add flour, remove the excess.
Beat the dry ingredients (flour, baking powder, salt).
In another bowl, stir butter and sugar until the mixture is fluffy. Add vanilla and eggs one by one. Bat.
Slow down the blender and add 2 times 1/2 cup of milk with a little of the flour. Repeat this step and add half the grated coconut.
Bake for 60 minutes.
Beat the icing sugar with two tablespoons of milk, add the remaining half of the coconut. Pour this mixture over the pancake once it is cold.

PRESENTATION

Cut the pancake into slices and take it to the table in a nice tray.

TIPS

You can buy grated coconut or your doing it. Grate the coconut and place it on a baking sheet, bake at 180 ° C for five minutes.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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