Servings: 8 people
Calories: 250kcal
Cost: $10
Equipment
- Mixing bowls
- Whisk or electric mixer
- Baking pan
- Parchment paper
- Oven
Ingredients
- 1 cup all-purpose flour
- 1 cup grated coconut
- 1 cup sugar
- 100 g cream cheese or melted butter
- 2 eggs
- 1 teaspoon vanilla essence
- as needed Dulce de leche
Instructions
- Beat the cream cheese (or melted butter) with sugar until smooth and fluffy, then add eggs one at a time.
- Stir in the vanilla essence.
- In a separate bowl, mix the flour and grated coconut, then fold into the wet mixture until just combined.
- Refrigerate the dough for 15 minutes to firm up slightly.
- Preheat your oven to 180°C (350°F) and grease a baking pan with butter.
- Spread half of the dough evenly across the base of the mold.
- Spoon a generous layer of dulce de leche over the dough, leaving a little border around the edges.
- Cover with the remaining dough and smooth the top layer.
- Bake for 20 minutes or until a toothpick comes out clean (except for the gooey center).
- Allow the dessert to cool completely before drizzling more dulce de leche on top and sprinkling with shredded coconut.
Notes
For added coconut flavor, toast the grated coconut lightly before mixing it in.
If you want a gluten-free option, swap all-purpose flour for almond flour.
High-quality dulce de leche enhances the flavor significantly.
Store in an airtight container at room temperature for up to two days, or refrigerate for longer storage. If freezing, wrap individual slices tightly for up to a month.
When reheating, microwave briefly to soften or enjoy cold for intensified flavors.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 150mg | Potassium: 80mg | Fiber: 1g | Sugar: 18g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
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