Torta de coco, popular along Colombia's Caribbean coast, is made by folding grated coconut into a simple cake batter. It is sturdy enough for a picnic basket or a lunchbox and stays moist for days. Baked in a single tin, it comes together without any complicated technique.
Whisk the melted butter, sugar and eggs together, then add the milk and vanilla and keep mixing.
Sift in the flour and baking powder, then fold in the shredded coconut and mix until you have a smooth batter.
Pour the batter into a greased tin and bake in an oven preheated to 175°C for one hour, until a skewer inserted in the centre comes out clean.
Let the cake cool in the tin for half an hour, then turn it out onto a rack and slice it once fully cool.
Let the cake cool completely before turning it out of the tin; removing it while warm makes it fall apart. Allergens: contains wheat (gluten), milk and dairy, 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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