Coconut custard cake

(WTNH) - Coconut custard cake

2 cups of shaved coconut
6 tablespoon of melted butter
3 cups of sugar
1 tbsp of vanilla extract
6 tbsp of powder milk
8 eggs

For the caramel: 1 cup of sugar and 3 tbsp of water.

Preparation:

Mix all the ingredients in a bowl.
Make a caramel with one cup of sugar and 3 tbsp of water and place on medium heat until is dark and golden. It is important that you do not move the mixture at all during the process.
Cover the mold with the caramel. Place aside to cool off.
Place all the mixed ingredients in the mold with the caramel.
Place in the oven at 350 degrees.

Very important tip: When taking the cake out of the oven, let it rest for 2 minutes before unfolding.

After the 2 minutes, separate the cake carefully with a butter knife, The cake will start to slide inside the mold. That will tell you that the cake is ready to be taken out of the mold.

Recipe: Neil Fuentes