5-MINUTE VELVET CAKE MELTS IN YOUR MOUTH QUICKLY AT FIRST BITE

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Ingredients

  • 4 units of eggs
  • 3 tablespoons of butter
  • 200 ml of coconut milk
  • 1 cup of milk
  • 1 1/2 cups of sugar
  • 100 grams of parmesan
  • 50 grams of coconut
  • 1 cup of wheat flour
  • 1/2 tablespoon chemical yeast

Preparation Mode
Place the eggs, butter, coconut milk, milk, sugar, parmesan, and grated dry coconut in the blender and beat for about 3 minutes or until smooth. 2. Now add the wheat flour and yeast and beat some more until it becomes homogeneous. 3. Then transfer to a flourished, greased form (I used a 20cm x 30cm diameter pudding form). 4. And lightly bake in a preheated oven to 180oC for about 40 minutes or until skewering your cake with a chopstick it comes out clean (oven should be preheated for at least 10 minutes). 5. This cake, because it’s creamy, ends up keeping the soft center even after it’s ready, so don’t be scared, after it’s cold it gets firmer. 6. After ready, let it cool completely and only then cut and serve

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