Baked Coconut (Cocada De Forno)
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Sugar1 cup
Coconut Milk1 cup
Sweetened Condensed Milk1.5 cups
Grated Coconut (unsweetened)2 tbsps
All-Purpose Flour (sifted)Directions:
1
Preheat the oven to 350˚F
2
Lightly grease a baking dish with some spray
3
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar until light and creamy at medium speed, about 5 minutes
4
Add the eggs, one at a time, and continue to mix
5
Scrape the sides of the bowl after each addition
6
Add the coconut milk, sweetened condensed milk, and Malibu and continue to mix at medium speed until the batter is well blended, about 1 minute
7
Add the coconut and mix until it is all incorporated, although the batter will look grainy
8
Fold the flour in with a rubber spatula
9
Spread the batter into the prepared baking dish
10
You can keep this in the refrigerator, covered with plastic wrap, up to 2 days ahead of time
11
Bake in the oven until the top looks golden brown, the edges are set, but the center is slightly jiggly, about 20 minutes
12
Remove it from the oven and let it rest for 10 minutes
13
Serve with a scoop of lemon sorbet
14
Preheat the oven to 350˚F
15
Lightly grease a baking dish with some spray
16
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar until light and creamy at medium speed, about 5 minutes
17
Add the eggs, one at a time, and continue to mix
18
Scrape the sides of the bowl after each addition
19
Add the coconut milk, sweetened condensed milk, and Malibu and continue to mix at medium speed until the batter is well blended, about 1 minute
20
Add the coconut and mix until it is all incorporated, although the batter will look grainy
21
Fold the flour in with a rubber spatula
22
Spread the batter into the prepared baking dish
23
You can keep this in the refrigerator, covered with plastic wrap, up to 2 days ahead of time
24
Bake in the oven until the top looks golden brown, the edges are set, but the center is slightly jiggly, about 20 minutes
25
Remove it from the oven and let it rest for 10 minutes
26
Serve with a scoop of lemon sorbet