Dulce de Coco Horneado [Video+Recipe] Flourless Coconut Cake

Learn how to make Dominican dulce de coco horneado, a marvelous flourless coconut cake that tastes like tropical life.

📝 Ingredients

• 1½ cup freshly grated coconut ([175 grams], or 1½ dry coconut plus ½ cup of coconut milk)
• 1¼ cup powdered white sugar ([140 grams])
• 2 cups whole milk ([355 milliliters])
• 2 cinnammon sticks
• ¼ teaspoon salt
• 1 tablespoon vanilla extract
• 2 egg (medium)

👨‍🍳 Instructions

1. 1--- 1. Prepare ---
2. 2Prepare: If you are using dry coconut, mix with the coconut milk and let it rest for an hour.Pre-heat the oven to 350 °F [176 °C].If you make it into a cake-sized dulce de coco horneado, line a 6-inch baking pan with parchment paper.
3. 3--- 2. Combine ---
4. 4Combine coconut, sugar, milk, cinnamon, and salt in a small saucepan. Stir to combine.Heat over low heat until, stirring occasionally, until the liquid has reduced, and you are left with a paste-like fudge. Remove from the heat, and cool to room temperature.
5. 5--- 3. Mold ---
6. 6Mold: Once the fudge has cooled, add the vanilla extract and eggs, and fold with a spatula to mix well.Add equal amounts of the batter into 8 silicone baking molds, or the lined pan.
7. 7--- 4. Bake ---
8. 8Bake for 30 minutes in the preheated oven or until it has a golden color.Remove from the oven and cool to room temperature before removing from the molds.