Procedure:
In the blender, beat the eggs with the milk, oil and sugar for 4 minutes at maximum power. If we don’t have a blender, we can beat the ingredients by hand or with an electric mixer. To enhance the flavor we can use coconut milk instead of cow’s milk.
To continue with the moist coconut cake recipe, sift the flours into a bowl. Then, little by little, add the flour mixture to the blender and beat. It is important not to add all the flour at once as it will not mix properly.
Finally, add the grated coconut and the yeast, and gently integrate, making enveloping movements. Since the flavor of the coconut cake is to taste, we can add more grated coconut if we want.
Grease a mold approximately 20cm in diameter. To do this we used butter and sugar instead of flour, since this way we will obtain a moist coconut cake.
Pour the mixture and bake the moist coconut cake for 30 minutes, with the oven preheated to 180 ºC. Depending on the type of oven the cooking time may vary, so after 30 minutes we recommend examining the cake to see if it needs more time.
Once the coconut cake is ready, to make it even more moist we can prepare a syrup by heating coconut oil and water, poking holes in the cake and distributing this mixture so that it penetrates inside. Another completely valid option would be to heat the juice of an orange or lemon in a pan with sugar to taste.
Let it cool on a rack and serve. This moist coconut cake recipe is sensational, easy and perfect for any occasion. We can also prepare ganac
