Brazilian coconut cake - bolo toalha felpuda

Ingredients

For the cake:

• 4 eggs
• 250 g sugar
• 250 g flour
• 1 Tbsp baking powder
• 25 cl milk
• 150 g grated coconut

For the milk mixture:

• 20 cl milk
• 20 cl coconut milk
• 40 cl sweetened condensed milk

Materials

• Wooden skewers
• 24 cm round cake pan

Preparation

• Preheat your oven to 350°F. Separate the egg whites and yolks. In a bowl, beat the egg whites until stiff peaks form, then gradually add the sugar while continuing to beat.
• Then, add the yolks one by one and mix well.
  
• Sift the flour and baking powder into the bowl, then whisk the mixture well.
• 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 cake pan and bake the cake at 350°F for 40 minutes.
• While the cake is baking, prepare the milk mixture for soaking it: 20 cl milk, 20 cl coconut milk, and 40 cl 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!
  

Questions

Photos of members who cooked this recipe