Coconut cake: creme margarine with powdered sugar. Add the yolks and continued beating.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make albaricocada: |
| For coconut cake 230 grams of flour 3 tablespoons of baking powder. of coconut cream 1/4 teaspoon of salt 150 grams of fine grated coconut for filling :: 1 cup of delicblanco or dulce de leche 1 cup of albricoque jam | For decoration :: 1 cup of delicacy 100 grams of fine grated coconut pieces of caramel |
Ingredients to make albaricocada:
2. Mix the dry ingredients (flour, baking powder). Take them three times and add the third part of the dry ingredients to the cremated margarine.
3. Add a portion of clear beaters and mix in an envelope.
4. Incorporate the coconut cream and milk with vanilla what remains of whites and dry ingredients.
5. Incorporate the fine grated coconut and pouring the dough into an aluminum mold of 30 cm in diameter, enmarked and floured, take it to the oven for 45 minutes.
6. Armed: cut the cake in three parts.
7. The first layer with apricot jam.
8. Cover with another layer of cake and spread with Manjarblanco.
9. Place the third layer of the cake and cover everything with delicblanco.
10. sprinkle abundant coconut on the surface of the cub.
11. Decorate the center of the cake with delicblanco, carambola slices and caramel curlers. Deny with manga, nozzle and delic us or dulce de leche the edges of the cake.
12. Fill and bathe the loop with commercial delicacy
13. To decorate use very fine grated coconut.
14. Rind 16 portions.
