Coconut Ice Cream Cake
ndulge in a tropical delight with coconut ice cream cake. Creamy, coconut-infused layers make this dessert a refreshing treat.
Print Recipe
Pin Recipe
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!
Nutrition
Calories: 200kcal
Tried this recipe?Mention @Brightermeal or tag #Brightermeal!