Dulce de Coco Horneado [Video+Recipe] Flourless Coconut Cake
Learn how to make Dominican dulce de coco horneado, a marvelous flourless coconut cake that tastes like tropical life.
Servings 6 servings
Calories 314kcal
Ingredients
- 1½ cup freshly grated coconut [175 grams], or 1½ dry coconut plus ½ cup of coconut milk
- 1¼ cup powdered white sugar [140 grams]
- 2 cups whole milk [355 milliliters]
- 2 cinnammon sticks
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 2 egg (medium)
Instructions
1. Prepare
- If you are using dry coconut, mix with the coconut milk and let it rest for an hour.Pre-heat the oven to 350 °F [176 °C].If you make it into a cake-sized dulce de coco horneado, line a 6-inch baking pan with parchment paper.
2. Combine
- Combine coconut, sugar, milk, cinnamon, and salt in a small saucepan. Stir to combine.Heat over low heat until, stirring occasionally, until the liquid has reduced, and you are left with a paste-like fudge. Remove from the heat, and cool to room temperature.
3. Mold
- Once the fudge has cooled, add the vanilla extract and eggs, and fold with a spatula to mix well.Add equal amounts of the batter into 8 silicone baking molds, or the lined pan.
4. Bake
- Bake for 30 minutes in the preheated oven or until it has a golden color.Remove from the oven and cool to room temperature before removing from the molds.
Video
Nutrition
Calories: 314kcal | Carbohydrates: 34g | Protein: 6g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 157mg | Potassium: 261mg | Fiber: 3g | Sugar: 30g | Vitamin A: 211IU | Vitamin C: 0.3mg | Calcium: 114mg | Iron: 1mg
