RecipesMagazine

Coconut Cake

Coconut Cake
This gluten free and vegetarian recipe serves 1. One serving contains 2500 calories, 55g of protein, and 111g of fat. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes around 40 minutes. Head to the store and pick up baking powder, condensed milk, eggs, and a few other things to make it today.

Instructions

1
Preheat oven to 375°F. Butter 8- by 8- by 2-inch baking pan.
Ingredients you will need
ButterButter
Equipment you will use
Baking PanBaking Pan
OvenOven
2
Put eggs, condensed milk and baking powder in the bowl of a food processor. Pulse until combined, 5 pulses.
Ingredients you will need
Sweetened Condensed MilkSweetened Condensed Milk
Baking PowderBaking Powder
EggEgg
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Food ProcessorFood Processor
BowlBowl
3
Add 2 cups of coconut flakes, pulse until flakes are small but not smooth, 5 seconds.
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Coconut FlakesCoconut Flakes
4
Pour batter into pan and top with remaining coconut.
Ingredients you will need
CoconutCoconut
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Frying PanFrying Pan
5
Bake until top is golden and tester comes out clean, about 35 minutes. When cooled, cut into 1.5 inch squares.
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OvenOven
DifficultyMedium
Ready In40 m.
Servings1
Health Score38
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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