- 5 slices toast bread, crust removed
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- 1 tin Nestlé® Cream
- 3 eggs
- 1 cup desiccated coconut or 100 g
- 1 teaspoon vanilla powder
- 1 teaspoon baking powder
- ¼ cup sugar or 50 g
- 1 lemon zest small piece
Coconut Cake
INGREDIENTS
Coconut Cake with
Coconut Cake with 
- 5 slices toast bread, crust removed
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- 1 tin Nestlé® Cream
- 3 eggs
- 1 cup desiccated coconut or 100 g
- 1 teaspoon vanilla powder
- 1 teaspoon baking powder
- ¼ cup sugar or 50 g
- 1 lemon zest small piece
HOW TO PREPARE
Coconut Cake with
Coconut Cake with
1
Place the white bread pulp in a food processor and process for 1 minute or until bread is grounded. Remove and set aside.
2
In a large bowl, combine Nestlé® Sweetened Condensed Milk, Nestlé® Cream, eggs, coconut, vanilla powder, baking powder, sugar and lemon zest. Add the grounded bread and mix until well combined.
3
Place the mixture into a 20cm round baking tin and bake in a 175°C preheated oven for 45 minutes or until the cake is done.
NUTRITIONAL INFORMATION
Coconut Cake with
Coconut Cake with
- Energy 516 (Kcal)
- Protein 12 (g)
- Carbohydrate 62 (g)
- Total Fat 25 (g)
REVIEWS
Coconut Cake with
