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Brazilian-Style Moist Coconut Cake

"This coconut cake crafted from scratch is 'bathed' in a aggregate of condensed milk and coconut milk, and sprinkled with coconut flakes. It's a popular cake in Brazil and one in all my own family's favorites!"

Ingredients :

three cups all-cause flour
1 tablespoon baking powder
three egg whites
2 half cups white sugar
three egg yolks
1 cup orange juice
1 3/4 cups milk
1 (14 ounce) can coconut milk
1 (14 ounce) can sweetened condensed milk
1 cup flaked coconut

Instructions :

Prep : 20M	Cook : 12M	Ready in : 4H

Preheat oven to 350 tiers F (one hundred seventy five tiers C). Grease and flour a 9x13-inch pan. Sift together flour and baking powder.
Beat the egg whites to soft peaks, then preserve beating while slowly adding the sugar till stiff peaks have formed. Fold in egg yolks till frivolously combined, then fold within the flour aggregate alternately with the orange juice. Pour batter into the organized pan.
Bake cake in preheated oven until the top has grew to become golden brown, and a toothpick inserted into the middle comes out clean, about 40 minutes.
When the cake is completed, put off from the oven, and use a fork to poke everywhere in the top of the cake, in 1 inch intervals. In a small bowl, stir together the milk, coconut milk, and sweetened condensed milk. Evenly pour the milk combination over the cake, then sprinkle with coconut flakes. Chill cake within the fridge until cold, approximately three hours.

Notes :

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