Ingredients
4
4 servings
- •½ cup butter, room temperature
- •½ cup sugar
- •2 eggs
- •¼ cup milk
- •1 teaspoon coconut extract
- •1 teaspoon baking powder
- •1 cup all purpose flour
- •½ cup evaporated milk
- •½ cup coconut milk
- •½ cup condensed milk
- •1 cup cream
- •1 teaspoon coconut extract
- •3 ½ teaspoons sugar
- •coconut flake, toasted
- •lemon zest
Instructions
- For the cake: Preheat the oven to 170°C.
- In a bowl whip, butter, and super until fluffy.
- Add the milk and the eggs one by one, mixing in between. Then, add the coconut extract and mix well.
- Add the flour and the baking powder. Combine everything together, pour into a pre-greased mold and bake at 170° C for 35 minutes.
- Once the cake is baked, poke small holes with a toothpick or fork. Pour the milk mixture on top.
- Let it chill for three hours in the fridge.
- Toppings: For the chantilly cream: simply whip everything until it is fluffy.
- To top the cake, sprinkle coconut and lime zest.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 886
- Carbohydrate: 75g
- Fat: 64g
- Fiber: 0g
- Protein: 16g
- Sugar: 43g
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