Dough
3 whole eggs
3/4 cup (tea) Soya Soya Oil
1 cup (tea) sugar
1/2 cup (tea) milk
2 cups (tea) of wheat flour
1 tablespoon of baking powder
1/2 cup of grated dried coconut
Soya oil for greasing
Wheat flour for sprinkling
Syrup 1/2 carton of condensed milk
1/2 cup of milk
1/4 cup of coconut milk
Decoration
1/3 cup coconut milk
1 cup shredded dried coconut flakes
Dough: In a blender, beat the eggs, Soya Soya Oil and sugar at high speed for 2 minutes. Turn off, add the wheat flour and milk and, on medium speed, beat just to mix well. Turn off and add the yeast and coconut, mix and set aside. Pour the batter into a rectangular pan measuring 18 x 25 cm, greased with Soya Oil and sprinkled with wheat flour, and bake in a preheated oven at 180 °C for 40 minutes.
Cook in the oven at 180 °C for 40 minutes.
Syrup: In a bowl, take all the ingredients, mix and set aside. Decoration: in a bowl, take all the ingredients, mix and set aside. Assembly: as soon as the cake comes out of the oven, gradually add the syrup until it has been completely absorbed by the whole cake. Leave to cool and refrigerate for 1 hour or more. Remove, cut into pieces and coat in the reserved decorating mixture, then wrap in aluminum foil. Serve chilled.
