In a bowl, whisk the eggs until smooth. Add the condensed milk, plain yogurt, coconut milk, and shredded coconut. Mix well. Add the cornstarch and baking powder. Mix gently.
Transfer the dough to a greased and cornstarch-dusted baking pan. Bake in a preheated oven at 180°C for 35 to 40 minutes, or until the dough is golden brown.
Syrup Preparation Method
In a bowl, mix the whole milk and condensed milk. Pour the syrup over the still-warm cake.
Finishing:
Sprinkle shredded coconut over the cake. Refrigerate for a few hours before serving.
Tips:
The colder the cake, the tastier it will be. You can decorate it with fresh fruit or whipped cream. This cake is flourless, making it a light and gluten-free option.
This cake is simple, delicious, and irresistible. Just make it and enjoy every bite.
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