2 cups of tea
1/2 cup (tea) butter
1 cup (tea) milk
1 and 1/2 cup (tea) wheat flour
1 cup potato starch (tea)
1 tablespoon yeast powder
Margarine and wheat flour for greasing
100 g of grated coconut
1 and 1/2 cup tea (condensed milk)
1 cup (tea) coconut milk
Place the eggs, sugar and beat on medium speed for 10 minutes or until doubled in volume. Add the butter and whisk until soft. Add the milk, little by little, alternating with the sifted flour and the starch. the blender and mix the yeast with a spoon.
Pour the dough into a medium, greased and floured pan, and place in the preheated, medium oven for 40 minutes or until a toothpick sticks out, coming out clean. Let it warm and unmold. For the syrup, place the coconut in a large skillet over low heat, stirring until lightly browned.
Transfer to a saucepan, add condensed milk and coconut milk. Bring to a simmer and cook, stirring for 3 minutes. boiling began. Turn off and sprinkle the cake with the syrup while still hot. Let it cool and serve.