Iced and Wrapped Coconut Cake Recipe

Coconut iced cake, also called terry towel cake, is a cake from our childhood and a party at school! A delight for anyone who likes a wet cake with an intense taste of coconut.

If you are looking for how to make iced coconut cake to sell or just to remember your school days, continue here at TudoReceitas! Below we share this easy blender coconut cake recipe with condensed milk syrup and coconut milk that doesn't need to go on the fire. Simpler is impossible!

Follow the steps step by step with the photos below and quickly prepare this delight that will please the whole family.

Ingredients for making iced and wrapped coconut cake:

For the cake batter:

 4 medium eggs

 1 cup of sugar (160 grams)

 1 cup of milk (240 milliliters)

 2 tablespoons of butter or margarine

 2 tablespoons of grated coconut

 2 cups of wheat flour (280 grams)

 1 tablespoon of chemical yeast

For the syrup:

 1 can of condensed milk

 1 glass of coconut milk (200 ml)

 grated coconut to taste

How to make iced and wrapped coconut cake:

Start by beating eggs with sugar, milk, butter or margarine and grated coconut in a blender.

Tip: Use milk, eggs and butter or margarine at room temperature to prevent this cream from becoming curdled.

Sift the wheat flour into a bowl and add the mixture from a blender. Mix very well with a fouet until you get a creamy mass without lumps, as in the photo. Add yeast and mix lightly.

Tip: If you prefer, you can use the mixer to mix all these ingredients.

Grease and flour or line a rectangular or square pan with parchment paper. Place the coconut cake batter in it and bake in a preheated oven at 180ºC for 35-40 minutes or until golden and pass the toothpick test.

Tip: In this case I used a 20 x 30 cm form.

While the cake bakes, prepare the syrup by beating the condensed milk and coconut milk in a blender, just enough until mixed. No need to put on fire, simply reserve in the refrigerator until ready to use.

When the cake is done, remove it from the oven and let it cool a little. Then unmold, place on top of a sheet of aluminum foil and cut out squares, as in the photo.

Put the cake back in the tin and drizzle with the syrup prepared previously. Sprinkle grated coconut to taste, wrap with aluminum foil and set aside in the refrigerator for at least 2 hours.

Tip: Reserve a little of the syrup for the time you are going to serve the cake.

Then just remove the cake from the fridge, sprinkle with a little more syrup, spread the squares in the grated coconut, wrap in aluminum foil and sell or offer.

If you prefer, simply serve the iced cake squares and enjoy! Tell us what you think of this amazing coconut iced cake and bon appetit!

Looking for more coconut cake recipes? See these suggestions:

Creamy coconut cake with condensed milk

creamy coconut cake

Cake With Coconut Pineapple Ice Cream

Tip: Store the cake in the refrigerator, tightly wrapped in foil, for up to 5 days.

If you liked the iced and wrapped coconut cake recipe, we suggest you enter our Simple Cake Recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the liver and eggs blogpost/ chestnut cookies recipe/ strawberry cheesecake slice recipe/ golden honey recipe/ Moroccan lentil salad recipe.