MARIA DA PAZ COCADA CAKE 😍😍
INGREDIENTS
Sponge cake dough8 eggs2 cups of sugar (tea)1 cup (tea) of Liquid Milk3 and a half cups (tea) of wheat flour1 tablespoon baking powder2 cups of burnt grated coconut Filling and topping1 and a half cups of liquid milk2 cans or boxes of condensed milk200 ml coconut milk2 tablespoons cornstarch100 g coconut flakesAssembly1 cup (tea) of Liquid Milk.
METHOD OF PREPARATION
Sponge cake doughIn a mixer, beat the eggs with the sugar until fluffy (10 minutes). Add the milk, flour and baking powder and beat carefully.Add the burnt coconut and mix until you obtain a homogeneous mixture.In two round baking trays (20 cm in diameter), greased with butter and sprinkled with Dona Benta flour, pour half of the dough into each baking tray and bake in a preheated medium oven (180°C) for around 40 minutes.Wait for it to cool and remove it from the mold. Cut each cake in half horizontally and set aside.Filling and toppingIn a pan, combine all the ingredients, except the coconut flakes, and cook over medium heat, stirring constantly, for about 10 minutes.When it starts to boil, add the coconut flakes and cook for another 10 minutes or until it thickens.Let cool and set aside.AssemblyIn a container, reserve about half a cup (tea) of Filling and Coverage reserved for finishing.On a serving plate, place the 1st cake disc and moisten with a little of the Milk and distribute part of the Filling.Repeat this process with all the cake discs and the rest of the Filling.Finish by covering the cake with the reserved icing.Decorate with burnt coconut and fresh coconut ribbons, decorate in the shape of a flower.
