Burnt Coconut Cake
Ingredients:
4 eggs
2 cups sugar
1/2 cup butter
1 cup milk
1 and 1/2 cup wheat flour
1 cup potato starch
1 Tbsp baking powder
Margarine and flour for greasing
Syrup
100g/3.52oz shredded coconut
1 and 1/2 cups condensed milk
1 cup coconut milk
Directions:
Place the eggs and sugar in the mixer and beat, on medium speed, for 10 minutes or until doubled in volume.
Add the butter and beat until smooth. Add the milk,
little by little, interspersing with the sifted flour and the starch. Turn off the mixer and mix the yeast with a spoon. Pour the batter into a greased and floured medium-size pan and bake in a preheated medium oven for 40 minutes or until a toothpick comes out clean.
Let it cool and unmold.
For the syrup, place the coconut in a large frying pan and heat on low heat, stirring until lightly browned. Transfer to a pan, adding the condensed milk and the coconut milk. Transfer to a saucepan, adding the condensed milk and the coconut milk.
Cook for 3 minutes after it begins to boil.
Turn off the heat and pour the syrup over the cake while it is still hot. Let it cool and serve
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