The coconut cake is one of those recipes that carries the warmth of grandma's kitchen. With a texture reminiscent of a mix between cake and pudding, it combines the remarkable flavor of coconut with an irresistible creaminess. It's simple to make, uses easy-to-find ingredients and is perfect to accompany a fresh coffee, serve as a dessert or even sell.
If you're looking for a different, moist cake with an intense coconut flavor, this recipe will win you over.
Ingredients
- 4 eggs
- 1 and 1/2 cups sugar
- 3 tablespoons butter (or margarine)
- 1 glass of coconut milk (200 ml)
- 1 cup of milk
- 1 cup wheat flour
- 1/2 cup cornmeal (optional, adds structure and flavor)
- 1 packet of shredded coconut (100 g)
- 50 g grated Parmesan cheese (for a special touch!)
- 1 tablespoon baking powder
Preparation:
1. Preheat the oven:
- AT 180 °C. Grease and flour a medium-sized baking dish (preferably rectangular or round).
2. Whisk the ingredients together:
- In a blender, beat the eggs, sugar, milk, coconut milk and butter until smooth.
- Add the wheat flour and cornmeal, beating just until combined.
- Pour the mixture into a bowl and add the grated coconut, Parmesan cheese and yeast, mixing gently with a spoon.
3. Bake:
- Pour the batter into the pan and bake for about 40 to 50 minutesor until it is golden on top and slightly firm to the touch. The inside remains creamy, the point is when the edge begins to brown and the center is firm.
4. Leave to cool:
- Allow to cool completely before cutting. The bombocado is even better after a few hours, when the texture settles.
Extra Tips
- For more creaminess: Replace 1/2 cup of milk with heavy cream.
- Gluten-freeUse cornmeal + rice flour instead of wheat flour.
- Special touchSprinkle cinnamon sugar on top before serving.
