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Coconut Cake with Limited Edition No. 2 Mango and Passion Fruit Preserve
INGREDIENTS
175 g soft butter
175ml coconut milk
150 g of sugar
25 g of raw cane sugar
3 eggs
225 g of flour
1 1/2 teaspoon baking powder
6 tablespoons desiccated coconut
220 g of limited edition mango and passion fruit preserve
Beat the butter with the two types of sugar until soft, then add the lightly beaten eggs, one at a time.
Also add to the mixture 5 tablespoons of desiccated coconut and the flour sifted with the yeast and a pinch of salt, a little at a time, alternating it with the coconut milk (keep 40 ml aside).
Once the mixture is smooth, pour it into a loaf pan lined with baking paper.
Bake in a preheated oven at 180°C for about an hour (check if it is cooked by inserting a toothpick into the centre of the cake: it should come out dry).
Remove the cake from the oven and prick it in several places with a toothpick: pour the remaining coconut milk over the cake, a little at a time, so that it penetrates the holes and slightly moistens the surface.
Sprinkle with the remaining desiccated coconut and let cool before serving the cake in slices with the fruit preserve.