The coconut, fig and condensed milk cake has a very sweet taste and is nutritious . This is a very popular piece in Latin American bakeries and pastry shops. The European bakers who migrated there began to make it during the 20th century. It can be said that it is a mix between the knowledge of European haute cuisine and the ingredients of tropical cuisine. In countries like Argentina and the United States, pieces of coconut are made with dulce de leche.
This coconut cake has reached cold places where this fruit is not grown . You could say that this is a dessert typical of cultural exchange. In this case, you can use the figs to make caramel or confectionery to decorate the surface of the piece. It is also possible to use jams or syrups of this fruit to complement the sweet. In fact, it is very common to use this type of liquid complement with cakes of this type.
Nutrients
From the nutritional point of view, the coconut cake, figs and condensed milk have positive biological substances. Condensed milk is sugary and fatty , but it also has probiotics and substances that boost the immune system. The contribution of cream cheese is also similar. Although it is usually very sweet and therefore not suitable for diabetic patients, it can be highly recommended for children. Next, you will see how easy it is to prepare it.
Ingredients:
How to prepare a coconut, fig and condensed milk cake:
- Marinate the figs with the sugar and the lemon juice for two hours .
- Confit the mixture of figs and sugar cooking in a saucepan over low heat for an hour.
- Preheat the oven to 180 degrees with heat up and down .
- Mix the cream cheese and condensed milk in a bowl until smooth .
- Add the eggs and grated coconut to the cream cheese and condensed milk mixture. Stir well.
- Cover the surface of the baking dish with the butter .
- Incorporate the coconut cake mixture into the mold .
- Bake the coconut cake in the oven for 25 minutes.
- Remove the coconut cake and let it rest for about five minutes .
- Place the chopped figs and the jam on the surface of the cake.
- Refrigerate the cake a little to favor its consistency .
It is essential to use a quality baking pan to prevent the cake from sticking. Of course, the butter will go a long way in unmolding the piece.
