Fluffy cake with Fresh Cream of Coconut

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  • Cake
  • eggs: 6
  • cup and a half (tea) of sugar: 1
  • warm water: 5 tablespoons
  • tea flour: 2 cups
  • baking powder: 1 tablespoon
  • lemon (scrape): 1
  • Butter for greasing
  • Flour for dusting
  • Cream
  • cans of condensed milk: 2
  • 300


Turn on the oven to 108ºC. Grease the form with butter and sprinkle with flour. Beat the egg yolks with the sugar, and gradually add the warm water, stirring well. Sift the flour with the baking powder and set aside.

Beat the egg whites and add them to the prepared alternating with the flour. Add the grated lemon rind. Pour in a form and take it to the oven to bake about 40 minutes.

Unmold warm and let it cool. Prepare cream: Join the condensed milk, grated coconut, cream of coconut and fresh cream, smash them with the magic wand and take it to the figorífico about 10 minutes. Open the cake into 3 equal parts.

Add the milk with sugar and with the aid of a ladle, spoon this prepared on the parts of the cake to moisten. Join the three parties barring and covering with cream reserved.

Add the cup of coconut, the red dye, involving. Spread this prepared on the surface and sides of the cake. Garnish with cherries and serve well cool.

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