Ingredients
Scale
- 4 large Eggs separated in whites and yolks
- 0.75 cup Granulated White sugar
- 1 teaspoon Vanilla extract
- 0.75 cup All purpose Flour unbleached
- 1 teaspoon Baking Powder
- 0.5 cup Coconut Milk unsweetened
- 0.75 cup Sweetened Condensed milk
- 0.33 cup Coconut milk unsweetened, for glaze
- 0.75 cup Shredded coconut, sweetened or unsweetened, for topping
Instructions
- Preheat oven to 350°F. Grease and flour a cake pan.
- Beat egg whites until stiff.
- In another bowl, beat egg yolks with sugar and vanilla until creamy.
- Gently fold in flour and baking powder.
- Stir in coconut milk and sweetened condensed milk.
- Fold in whipped egg whites gently.
- Pour into pan and bake 30 minutes or until toothpick comes out clean.
- Mix ⅓ cup coconut milk with shredded coconut for glaze and pour over cake immediately after baking.
Notes
- Use pre-shredded coconut to save time.
- Set separate timers for oven and pressure cooker to avoid overcooking.
- Store cake in an airtight container; refrigerate to extend freshness.
- Freeze slices individually for long-term storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
- Diet: Vegetarian