Kuchen de Coco y Manjar
Serves 1
Directions
- 1Mix the melted butter with the rest of the ingredients, except for the milk.
- 2Mix the melted butter with the rest of the ingredients, except for the milk.
- 3Mix the melted butter with the rest of the ingredients, except for the milk.
- 4Add milk depending on how dry the dough is, until you get a dough that doesn't stick to your fingers and is soft.
- 5Add milk depending on how dry the dough is, until you get a dough that doesn't stick to your fingers and is soft.
- 6Add milk depending on how dry the dough is, until you get a dough that doesn't stick to your fingers and is soft.
- 7Transfer to the mold.
- 8Transfer to the mold.
- 9Transfer to the mold.
- 10Cover with dulce de leche.
- 11Cover with dulce de leche.
- 12Cover with dulce de leche.
- 13Mix all the filling ingredients well and add to the dough.
- 14Mix all the filling ingredients well and add to the dough.
- 15Mix all the filling ingredients well and add to the dough.
- 16Place in a preheated oven at 170 degrees Celsius until golden brown.
- 17Place in a preheated oven at 170 degrees Celsius until golden brown.
- 18Place in a preheated oven at 170 degrees Celsius until golden brown.
Ingredients
- 200 grams butter, melted
- 200 grams butter, melted
- 200 grams butter, melted
- 2.5 tazas all-purpose flour
- 2.5 tazas all-purpose flour
- 2.5 tazas all-purpose flour
- 2 cdtas baking powder
- 2 cdtas baking powder
- 2 cdtas baking powder
- 1 egg
- 1 egg
- 1 egg
- 1 poco milk
- 1 poco milk
- 1 poco milk
- dulce de leche
- dulce de leche
- dulce de leche
- 100 grams shredded coconut
- 100 grams shredded coconut
- 100 grams shredded coconut
- 25 grams butter, melted
- 25 grams butter, melted
- 25 grams butter, melted
- 1 egg
- 1 egg
- 1 egg
- 1 taza sugar
- 1 taza sugar
- 1 taza sugar
Tips
- In the book it doesn't say that you have to pre-bake the dough. I would do it for about 10 minutes before covering with dulce de leche and the coconut filling.