Ingredients:
For mass:
- 1 package of Dona Benta cassava cake mix
- 3 tablespoons of butter
- 3 eggs
- 150 ml of milk
- 200 grams of grated coconut
For the crumble:
- 1 cup Dona Benta traditional wheat flour
- 1 cup refined sugar
- ¾ cup cold butter cut into cubes
For coverage:
- 6 tablespoons of pasty dulce de leche
- 100g of coconut in wide ribbons
- icing sugar to taste
Preparation mode:
Start with the crumble. In a bowl, mix the flour, sugar and butter until it forms a crumbly mixture. Reserve. In the blender, mix all the ingredients of the dough until it forms a homogeneous mixture. Pour the dough into a greased and floured form. Bake in preheated oven at 180º for 30 minutes. Remove from the oven, spread the dulce de leche, place the crumble on top and return to the oven for 10 minutes to brown. Remove from the oven and finish with coconut ribbons and icing sugar if desired.
- Preparation time: 50 minutes
- Yield: 8 servings
- Degree of difficulty: easy
