★SUBSCRIBE TO THE CHANNEL: https://goo.gl/Anb3kX ★CHANNEL FACEBOOK: /temperos-e-sabores-1431971337065099 ★INSTAGRAM: /temperosesabores_mariajose It is a moist, soft, spongy cake with the special touch of caramelized coconut on the surface that gives it a special decoration, which makes it simply wonderful, cute and above all delicious, something different and that you will not be able to stop doing, it is very easy to prepare. Ingredients: 2 cups of wheat flour = 280gr 3 eggs 1/2 cup of vegetable oil = 125ml 1 cup of coconut milk = 250ml 1 and 1/2 cups of sugar = 330gr 1 cup of dehydrated grated coconut (you can also use fresh) = 100gr 1 tablespoon of baking powder = 15gr Ingredients for the coconut caramel: 1 cup of sugar - 1 tablespoon = 220gr 1 cup of hot water = 250ml 1 cup of coarsely grated dehydrated or fresh coconut = 100gr 1 24cm diameter mold all greased with butter but with lots of butter. Preparation: For the caramel: In a pot, heat the sugar over low heat until it begins to melt and begin to change color, leave until the sugar melts completely, always mixing and after the sugar has melted add the hot water little by little so that it does not splash be careful and mix. Once the caramel is ready, let it cool a little and place it in the mold carefully let it cool very well and add the grated coconut to cover the caramel, now set aside and prepare the cake batter. For the cake: In the blender place the eggs, oil, sugar and coconut milk, now blend until a homogeneous cream is obtained. Place this cream in a bowl and add the sifted wheat flour and mix with a whisk until the dough is well homogeneous, now add the grated coconut and mix finally add the baking powder and mix. We place the dough in the mold on top of the coconut caramel and put it in the oven preheated to 180ºc for at least 35 minutes or until when you prick it with a stick it comes out dry. You can also place the mold in a large pot with hot water to cook the cake in a bain-marie for 60 minutes over high heat with the mold covered and the pot keeping the water level halfway up the mold, after 60 minutes prick the cake with a stick and if it comes out dry it is ready, remove it from the pot. Now either in the oven or in a bain-marie while still hot you must unmold because if not the caramel cools and you will not be able to unmold the cake and it will be damaged, for that you must first check that the cake is detached from the mold with the help of a knife, passing it along the walls of the mold, place the plate, turn it over and unmold, let it cool and it is ready to eat. Bon appetit. ------------------------------------------------------------------ Bubinga Quincas Moreira Pop Happy