Creamy Coconut Cake

INGREDIENTS

**Cake:**

– 1 1/2 cups of flour

– 1 cup of sugar

– 1/2 cup butter (room temperature)

– 3 eggs

– 1 cup of coconut milk

– 1 tsp. vanilla

– 1 tsp. baking powder

– 1/4 tsp. of salt

**Coconut cream:**

– 1 can of condensed milk

– 1 can of evaporated milk

– 1 cup of coconut milk

– 1 cup of heavy cream

– 1/2 cup grated coconut (optional)

INSTRUCTIONS

1. **Preheat:** Oven to 350°F (175°C). Grease and flour a 9×13 inch pan.

2. **Prepare Dough:**

– Beat butter and sugar.

– Add eggs, coconut milk and vanilla.

– Mix flour, baking powder and salt. Add to wet mixture.

3. **Bake:** Pour into the mold and bake for 25-30 min.

4. **Prepare Cream:** Mix milk and heavy cream.

5. **Soak Cake:**

– Let the cake cool for 10 min.

– Make holes and pour the cream.

6. **Cool and Decorate:** Cool to room temperature, refrigerate 4 hours or overnight. Decorate with grated coconut.

Total time: 50 minutes