Coconut cake to savor the world cup



140 g of common flour
70 g of cornstarch
100 g of melted butter
1 egg
1 pinch of salt

200 g of Dulce de leche pastry

160 g of shredded coconut
250 g of Sugar Jesper masquerade
1 egg

  • Place the sifted flour with the cornstarch and salt in a bowl
  • Add the butter, the egg and form a dough
  • Line the base of the mold, prick it with a fork
  • Bake at medium heat 180 degrees for 10 to 15 minutes

Final decoration

  • Mix the ingredients of the cover and cover the dulce de leche
  • Bake on medium heat for 30 to 40 minutes
  • Remove, let cool and cut into squares

Accompany with mate primers with Jesper Yerba Mate or a rich cup of Jesper Tea

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