Brazilian coconut cake - bolo toalha felpuda

Ingredients

For the cake:

• 4 eggs
• 8 oz sugar (250 gr)
• 8 oz flour (250 gr)
• 1 Tbsp baking powder
• 1 cup milk (25 cl)
• 5 oz grated coconut (150 gr)

For the milk mix:

• 1 cup milk (20 cl)
• 1 cup coconut milk (20 cl)
• 2 cups sweetened condensed milk (40 cl)

Materials

• Wooden sticks
• 24 cm round cake pan

Preparation

• Preheat your oven to 350°F. In a bowl, whip the egg whites, then add the sugar gradually while continuing to mix.
• Then, add the yolks one by one and mix well.
  
• Sift the flour and baking powder into the bowl, then mix the preparation well using a whisk.
• In a saucepan, heat 1 cup of milk (25 cl) then add it to the mixture. Mix everything vigorously.
  
• Pour the batter into a buttered and floured mold and bake the cake at 350°F for 40 minutes.
• While the cake is baking, prepare the milk mixture to soak the cake: 1 cup of milk, 1 cup of coconut milk, and 2 cups of sweetened condensed milk.
  
• Remove the cake from the oven. Check for doneness. Poke the cake while it is still warm.
• Pour the milk mixture over the poked cake and let it absorb most of the liquid.
  
• Sprinkle grated coconut on top of the cake and let it cool slightly before covering it with aluminum foil and refrigerating for at least 3 hours.
• And there you have it, your Brazilian 'Bolo Toalha Felpuda' is ready, enjoy!
  

Observations

Questions

Photos of members who cooked this recipe