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Alejandra

Alejandra Cota
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Recipe of Coco Pancake
Recipe

Coco Pancake

18 min
50 min
Easy
14
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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 servings
  • 1 1/2 sticks of Gloria® butter without salt 90 grams
  • 2 cups of soy flour
  • 1 1/2 teaspoons of baking powder
  • 1/2 teaspoonful of Salt
  • 1 Cup of sugar
  • 1 teaspoonful of vanilla extract
  • 3 pieces of egg
  • 1 1/3 cups of milk divided in two
  • 1 1/2 cups of coconuts toasted divided into two
  • 1 Cup of powder 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.
    Calories
    439
    kcal
    22%
    Carbohydrates
    62.7
    g
    21%
    Proteins
    13.5
    g
    27%
    Lipids
    18.3
    g
    28%
    Fiber
    10.4
    g
    21%
    Sugar
    40.8
    g
    45%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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