A cool, coconut-infused masterpiece—soft, soaked, and layered with tropical sweetness in every chilled bite! This Brazilian Coconut Cold Cake is pure, silky indulgence that melts effortlessly in your mouth! #happycookingtoyou #foodfusion #araywahh
Prepare Coconut Cake:
-Anday (Eggs) 4 (room temperature)
-Sugar 1 Cup
-Cooking oil 1/3 Cup
-Vanilla essence ½ tbs
-Maida (All-purpose flour) 1 & ½ Cup
-Baking powder 1 tsp
-Himalayan pink salt ¼ tsp
-Khopra (Desiccated coconut) ½ Cup
-Doodh (Milk) ½ Cup (room temperature)
Prepare Coconut Milk Syrup:
-Doodh (Milk) 1 & ½ Cup
-Condensed milk 150ml
-Coconut milk powder 50g
-Khopra (Desiccated coconut)
Directions:
Prepare Coconut Cake:
-In a bowl,add eggs,sugar & beat until well combined.
-Add cooking oil,vanilla essence & beat well.
-Place a sieve on the bowl,add all-purpose flour,baking powder,pink salt & sift well.
-Add desiccated coconut & mix well.
-Add milk & mix well.
-On greased 9x9” baking dish lined with baking paper,pour prepared batter & tap few times.
-Bake in preheated oven at 170°C for 40-45 minutes or until skewer comes out clean.
-Let it cool.
-Trim edges & cut into square pieces.
Prepare Coconut Milk Syrup:
-In a jug,add milk,condensed milk,coconut milk powder & whisk well.
-Now dip cake pieces in prepared coconut milk syrup & coat well from all sides with desiccated coconut.
-Wrap the cake pieces in aluminium foil & refrigerate until chilled.
-Pour coconut milk syrup & serve!
