Coconut cake

INGREDIENTS

• 1 tbsp vegetable oil
• 1 tbsp couscous
• 4 cups granulated sugar
• 6 eggs
• 2 cups corn oil
• 1½ cup whole milk
• 2 tsp baking powder
• 2 tsp vanilla extract
• 1 lemon
• 2 cups all-purpose flour
• 4 cups coconuts
• 1 tsp orange blossom water

TOOLS

• 1 knife
• 1 saucepan
• 1 bowl
• 1 whisk
• 1 oven
• 1 squeezer
• 1 heavy pan
• 1 plate

Cut a lemon in half.

Squeeze the lemon halves with a squeezer.

Heat 2 cup of water with 2 cups of granulated sugar in a saucepan. Stir in vanilla extract and orange blossom water for 2 minutes, then cook for 6 minutes to get a syrup.

Put 2 cup of granulated sugar in a bowl. Crack eggs in the bowl along with corn oil, whole milk, 1 tsp of vanilla extract, and lemon juice. Whisk the contents of the bowl for 2 minutes, add all-purpose flour, coconuts, and baking powder. Whisk once more to get a batter.

Grease a pan with vegetable oil and dust it with couscous.

Preheat the oven to 350°F for 12-15 minutes.

Transfer batter to the heavy pan, put the pan in the oven and bake for 30 minutes, then take it out to get a coconut cake.

Drizzle three quarters of the syrup onto the cake, put it back in the oven and bake for 5 minutes.

Take the coconut cake out of the oven and cut it into squares.

Transfer the cake pieces to a plate.

It’s ready to be served !