Common along Colombia’s Caribbean coast, torta de coco is made by folding grated coconut into a simple cake batter. It is sturdy enough to pack for picnics or lunchboxes and stays moist for days. This quick, one-pan cake requires no complicated technique.
Beat the melted butter, sugar, and eggs. Add the milk and vanilla and continue mixing.
Sift the flour and baking powder into the mixture. Add the grated coconut and stir until smooth.
Pour the batter into a greased pan and bake in an oven preheated to 175°C / 345°F for 1 hour, until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for half an hour, then transfer it to a wire rack. Slice once completely cool.
Let the cake cool completely before removing it from the pan; it may fall apart if unmolded while warm. Allergens: Contains wheat (gluten), milk/dairy, and egg.
Bir saat pişirdim ama ortası hâlâ hafif yapış yapıştı, on beş dakika daha uzatmam gerekti. Tadı güzeldi fakat benim damak tadıma göre hindistan cevizi biraz fazla baskındı, dozu azaltarak yeniden deneyeceğim.
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