Coconut Cake (Maja Blanca) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 cup cornstarch | 1/2 cup sugar | 1/4 cup water |
| 2 cups coconut milk (sold in Oriental food stores) | 3 cups grated coconut | |
| 1 | Mix cornstarch and sugar in a bowl. Add water and stir. In a saucepan, bring coconut milk to a boil and gradually stir in cornstarch mixture. Boil for 5 minutes, until the starch is cooked. Pour into a buttered cake pan and let cool. Spread coconut on a baking sheet and toast at 350 F. until brown. Sprinkle cake with toasted grated coconut and serve. |