2 cups of tea
1/2 cup (tea) butter
1 cup (tea) milk
1 and 1/2 cup (tea) wheat flour
1 cup potato starch (tea)
1 tablespoon of yeast powder
Margarine and wheat flour for brushing
100 grams of shredded coconut
1 and 1/2 cups of tea (condensed milk)
1 cup (tea) coconut milk
Add eggs and sugar and beat on medium speed for 10 minutes or until doubled in size. Add butter and beat until soft. Add the milk little by little, alternating with the sifted flour and starch. Mixer and mix the yeast with a spoon.
Pour the dough into a medium-sized pan greased with butter and sprinkled with flour, and place in a preheated medium oven for 40 minutes or until a toothpick comes out clean. Leave it warm and loose. For the syrup, put the coconut in a large skillet over low heat, stirring, until light brown.
Transfer the mixture to a saucepan, add the condensed milk and coconut milk. Leave on low heat and cook, stirring, for 3 minutes. Boiling started. Turn off the cake and sprinkle with syrup while it is still hot. Let it cool and serve.