Ingredients

For the cake
2 cups sifted wheat flour 1 cup sugar + 1 tablespoon 180 ml milk
50 ml oil
3 eggs
1 teaspoon baking powder
For the syrup 1 glass of coconut milk (200 ml)


1 can of condensed milk 450 ml of milk

100 grams of grated or flaked
coconut
4 tablespoons of sugar

Directions

Put the eggs and sugar in the mixer and beat well for 2-3 minutes until light and slightly creamy.
Add half of the flour, half of the milk and the oil and mix gently with a whisk.
Add the rest of the flour, stir a little more, add the rest of the milk and stir a little more, using gentle movements to incorporate the ingredients.
Finally, add the yeast and stir lightly with a spoon.
Pour the mixture into a greased and floured rectangular baking pan (30 cm x 20 cm).
Bake in a preheated oven at 180 degrees for about 40 minutes.
Remove from the oven and cut into squares so that the syrup moistens them better.
Set aside.
For the syrup
Put the milk, condensed milk, coconut milk, grated or flaked coconut and sugar in a pan.
Bring to a boil over high heat, let sit for 3 minutes and remove from heat.
Pour the syrup, still hot, over the entire surface of the cake until it is completely moistened.
At this point you can choose whether to eat it warm or to cover it with plastic wrap and put it in the fridge for 1 hour.