Coconut Ice Cream Cake
Ingredients
For the cake
180 ml whole milk
50 ml of oil
1 cup tea sugar
3 whole eggs
2 cups sifted unleavened wheat flour
1 teaspoon of chemical baking powder
For the syrup
450 ml whole milk
1 box of condensed milk 395g
100 g grated coconut
1 bottle of coconut milk 200ml
4 tablespoons of sugar
Instructions
From the cake
In the mixing bowl, add the eggs and 1 cup (tea) of sugar, then beat well, until it doubles in volume.
Then, turn off the mixer, add half the wheat flour and stir with a whisk to combine.
Add the oil and stir again with the whisk.
Add half of the 180ml of whole milk, and what’s left of the wheat flour, mixing well once again.
The next step is to add the other half of the milk (remaining 90ml) of milk, stirring again.
Finally, add the baking powder and now stir gently.
Pour the dough into a previously greased and floured rectangular pan and place in a preheated oven at 180°C to bake for approximately 40 minutes. Meanwhile, prepare the syrup.
Remove the cake from the oven and cut it into equal squares, keeping it in shape.
Pour the syrup with a ladle over the cake, spread it and open it with a fork, slightly moving the pieces apart, so the syrup is well absorbed.
Sprinkle grated coconut over the cake and place in the fridge for 3 hours.
After this time, remove, serve and enjoy your wonderful coconut ice cream cake! Enjoy it!
From the syrup
Place 450ml of milk, condensed milk, grated coconut, coconut milk and 4 tablespoons of sugar in a pan.
Stir well and heat until it thickens slightly.
Your syrup is ready to be used!