It was a very very dense, very moist and rich poundcake. The “icing” was a glaze, as it should be for a pound cake. Mine never “frimed” up like the pic. My family actually like it..but then again we love pound cakes. My 24 yr old daughter actually asked me to make it again. If i do, I would spend some time creaming the butter/sugar before slowly adding the flour and mixing it a while longer.
To Make this Recipe You’Il Need the following ingredients:
* For the Cake:
1 can condensed milk
1 can evaporated milk
1 cup coconut milk
500 grams flour (2½ cups)
1/2 cup sugar
3 large whole eggs
3 tablespoons margarine
* For the Icing:
1 cup coconut milk
2 tablespoons sugar
1 cup shredded coconut
How to make it:
For the Cake:
Blend all ingredients for cake in a blender.
Place in a greased and floured Bundt pan.
Bake at 350ºF until golden brown, 30 to 60 minutes depending on the oven.
Insert a toothpick to check doneness. If it comes out clean, remove cake from oven.
For the Icing:
Put the coconut milk, sugar and grated coconut in a saucepan, stirring occasionally. Bring to a boil, let it cool a bit, then pour over hot cake. The icing mixture will look like condensed milk when done.
