Difference between revisions of "Coconut Cake"
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# Combine the [[flour]], [[Granulated sugar|Sugar]] and [[coconut]] and form them into a well on a work surface; | # Combine the [[flour]], [[Granulated sugar|Sugar]] and [[coconut]] and form them into a well on a work surface; | ||
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# cut into small cakes using a cookie cutter or knife; | # cut into small cakes using a cookie cutter or knife; | ||
| − | [[Category:Senegalese | + | [[Category:Senegalese cuisine]] |
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[[Category:Evaporated milk Recipes]] | [[Category:Evaporated milk Recipes]] | ||
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
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Latest revision as of 11:19, 15 July 2012
Ingredients
- 500 g (18 oz) flour
- meat of ¼ coconut, grated
- 1 can of evaporated milk
- 5 eggs
- 250 g (8 oz) powdered sugar
- 125 g (4 oz) butter
- 1 tsp. baking powder
- oil for frying
- vanilla
Procedures
- Combine the flour, Sugar and coconut and form them into a well on a work surface;
- in the center place the soft butter, eggs, vanilla and baking powder; mix together, gradually blending in the evaporated milk;
- on a lightly-floured work surface roll the dough out to a 5 mm (1/4") thickness;
- cut into small cakes using a cookie cutter or knife;
