INGREDIENTS

Pasta:
150 g butter
1 and a half cup of tea
4 eggs
2 cups (tea) wheat flour
1 tablespoon baking powder
half a cup whole milk
1 glass of coconut milk (200ml)
Roof:
1 packet of grated dry coconut (100g)
half a cup whole milk
1 can of condensed milk

METHOD OF PREPARATION

Pasta:
In a blender, beat the butter well with the sugar and egg yolks until a fluffy and whitish cream is obtained. With the mixer on, add the sifted flour with the yeast, alternating with the milk and the coconut milk. Whisk the egg whites in the snow and mix gently with the dough. Pour the dough into a medium rectangular pan (23 x 32 cm), greased with butter and sprinkled with wheat flour. Bake in medium oven (180 ° C), preheated, for about 40 minutes.

Roof:
In a container combine the grated coconut with the milk to hydrate. Remove the cake from the oven, drill with a fork, and still warm in the pan itself cover it with the condensed milk and the grated coconut dampened. Cut it into squares and serve.