Ingredients:
For the Cake:
1 can condensed milk
1 can evaporated milk
1 cup coconut milk
500 grams flour (2½ cups)
1/2 cup sugar
3 large whole eggs
3 tablespoons margarine
Ingredients:
1 1/2 C Butter, softened
3 C Sugar
5 Eggs
1 t Vanilla Extract
2 t Almond (or Lemon) Extract
3 C All-purpose Flour
1 C Sprite, 7-UP, Or Sierra Mist
Instructions:
Preheat oven to 350 degrees.
Cream butter. Add sugar, 1 cup at a time, beating for a minute before adding and scraping the sides of the bowl after each addition.
Once all the sugar is added, continue to beat for an additional 4 minutes. Add eggs, 1 at a time, mixing after each addition.
Add the extracts and mix well.
Add the flour and soda alternately, starting and ending with the flour, mixing well after each addition and continuing to scrape the sides of the bowl.
Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is firm.
If using a loaf pan, this will fill two pans, bake for 50-60 minutes, until the cake is firm.
For the Icing:
1 cup coconut milk
2 tablespoons sugar
1 cup shredded coconut
How to make it:
For the Cake:
Blend all ingredients for cake in a blender.
Place in a greased and floured Bundt pan.
Bake at 350ºF until golden brown, 30 to 60 minutes depending on the oven.
Insert a toothpick to check doneness. If it comes out clean, remove cake from oven.
For the Icing:
Put the coconut milk, sugar and grated coconut in a saucepan, stirring occasionally. Bring to a boil, let it cool a bit, then pour over hot cake. The icing mixture will look like condensed milk when done.