Cake Tingling (Chocolate and Coconut)

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  • Sugar: 250 g
  • Butter: 200 g
  • Cream: 240 ml
  • Grated coconut dehydrated: 75 g
  • Eggs: 4
  • Wheat flour: 250 g
  • Yeast: 2 teaspoons
  • Chocolate sprinkles: 100 g
  • Coverage
  • Condensed milk: 1 can (300 g)
  • Milk: 1/2 tin
  • Chocolate cut thin: a little bit


Beat the butter and sugar.

Add the egg yolks one by one and go beating.

Add the cream and beat.

Add the coconut and chocolate, cut into pieces the little ones.

Sift and involve the flour.

Beat the egg whites and involve them in the preparation.

Put in the oven for 30/40 minutes to 180 degrees.

For the cover:

Add the milk and coconut in a pan and bring to simmer until it thickens a little.

Add the chocolate and involved.

Put on top of the cake and decorate.

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