Toto Cake or Coconut Cake
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Ingredients
Adjust Servings
¼ cup Butter or Stick buy fresh | |
1 ½ teaspoons Baking Powder | |
1 ½ teaspoons Baking soda | |
1 cup Sugar (brown is best); you could use granulated. (Please note: I used one cup sugar, it works for me, if baking toto cake to sell use 1/2 cup more.) | |
1 tablespoon Vanilla Extract | |
1 teaspoon Nutmeg (grounded) | |
1 tablespoon Cinnamon Powder | |
3 cups Flour (all purpose) | |
2 whole Eggs | |
1 teaspoon Salt | |
2 cups Coconut (grated or shredded) | |
1 ½ cup Evaporated milk |
Glaze it or not,...!
Nutritional Information
200g
Fat
100g
Protein
146g
Sugars
436g
Calories
24g
Carbs
137g
Trans fat
Directions
1.
Preparation:
First, grate coconut fine to 2 cups. Put aside until you are ready for it.
Sift flour, baking powder, soda, cinnamon powder, and grated nutmeg together in a larger bowl.
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2.
Mix Dough & Bake it:
Second, cream the butter and sugar in a separate bowl.
Add eggs and vanilla extract to the butter mixture, and then stir in lovingly.
Next, add the shredded coconut. Add the evaporated milk
Now, add flour mixture. Stir properly!
Pour the dough in a greased loaf-baking pan 8 x 12 inches.
Bake for 30 minutes at 400 degrees F. After cools, slice serving eight people. Keep sealed out a day in refrigerator for 4 days freshness.
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Notes
*Nutrition information is a rough estimate calculated with avocado oil and without optional ingredients.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
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