INGREDIENTS:

3 eggs
1/2 cup oil
1 cup sugar
1 cup milk
2 cups of wheat flour
1 tablespoon of yeast
Prepare:
Beat the eggs well with a nozzle, then add the oil and sugar and beat again.
Then mix the milk and mixture, then the filtered wheat flour again and add the yeast.  – Empty the batter into a pan of margarine larger than 28 x 18 so that the tart can rise to a level Lee’s height?
Heat in a preheated medium grill (200) for about 40 minutes or until cooked through.
For the syrup that will set the cake down:
1 cup coconut milk 1 to 3 proportions 1 cup coconut milk (depends on whether we need it simply wet or wet) Fortified milk to taste – combine everything together and bring to the fire quickly until it turns out to be more liquid and better moist  While the cake is still warm, make small slits with a fork or straw and pour the syrup uniformly until it is evenly moistened.  To make infinity, put ground coconut on top and frozen milk assuming you need.
Enjoy!

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