Coconut cake - brazilian "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 (20 cl)
• 5 oz grated coconut (150 gr)

For the milk mix :

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

Materials

• Wooden stick

Preparation

• Preheat your oven to 350F. On a bowl, whip the egg whites, then add the sugar gradually while mixing.
• Then, add the yolks one by one. Mix well.
  
• Sieve the flour and the baking powder while adding them to the mixture. Mix well with a whip.
• In a pan, heat the milk then add it to the preparation. Mix well.
  
• Pour the mix in a buttered mold and put it in the oven at 350°F during 40 minutes.
• While baking the cake, prepare the milk mix to soak the cake : 1 cup milk, 1 cup coconut milk and 2 cups condensed milk.
  
• Remove the cake from the oven. Verify cooking. Then pike the cake when it’s still hot.
• Pour the milk mix on the piked cake and let it absorb the major part of the liquid.
  
• Sprinkle with grated coconut on top of the cake and let it cool a little before wrapping it in aluminium foil and putting it in the fridge during minimum 3 hours.
• There you are, your Brazilian “Bolo toalha felpuda” is ready!