Latin / Iberian · serves 4 · about 48 minutes
From the Iberia kitchen — desserts, built around what Gustavo keeps on the shelf.
Ingredients
- 1 can Iberia Coconut Evaporated Milk
- 1 can Iberia Sweetened Condensed Milk
- 1 cup all-purpose flour
- 1 tsp baking powder
- 4 eggs
- to taste ½ cup whole milk
- 1 cup whipped cream
- to taste ½ cup toasted coconut flakes
Method
- Preheat oven to 350°F.
- Beat eggs and sugar until fluffy.
- Add vanilla, baking powder, and flour, mixing until smooth.
- Pour into a greased baking dish and bake for 25-30 minutes. Let cool.
- Whisk together coconut evaporated milk, condensed milk, and whole milk. Poke holes in the cake and pour the milk mixture over it. Refrigerate for at least 2 hours.
- Top with whipped cream and toasted coconut flakes before serving.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.