Coconut Ice Cream Cake

Coconut Ice Cream Cake

Table of Contents

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!
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