Ingredients for Coconut Ice Cream Cake with Syrup on Top

Pasta

• 5 eggs, white and yolk separated
• 2 cups sugar (sifted)
• 1 cup of regular milk
• 2 cups of wheat flour (sifted)
• 1 tablespoon sifted yeast

Syrup

• 1 can of condensed milk
• 1 200 ml glass of coconut milk
• 1 200ml cup of milk
• 1 package of grated coconut of 50 grams

How to prepare Frozen Cake with Coconut Syrup

Pasta

1. Place the 5 egg whites in a mixer and beat until stiff, then add the yolks one at a time and continue beating, then add the sifted sugar, always beating.

2. Then we add the milk, and finally the wheat flour mixed with the yeast and sifted, I put it in a mold greased with margarine and wheat flour, I used a rectangular mold of 25×35!

3. Place in the preheated oven at 180 degrees for approximately 30 minutes or until the fork comes out clean and golden! Cut into square pieces while still hot or warm!

Syrup

1. Mix the condensed milk, grated coconut, milk and coconut milk and stir until incorporated (not hot) then pour this mixture over the cake while it is still hot.

2. Put it in the refrigerator for about 2 to 3 hours until it freezes (you can wrap each piece in aluminum foil) – it’s also delicious!

3. Now all you have to do is enjoy this delicious coconut ice cream cake with syrup on top.