Torta de Coco de Mamá §

This coconut cake has a thin crust, a layer of dulce de leche, and a perfect coconut topping. It’s my mom’s recipe, and it’s very sweet and very good.

Ingredients §

Crust

• 150 grams all-purpose flour
• 100 grams unsalted butter
• 2 eggs

Layers

• 500 grams dulce de leche (more or less, depending on the size of your pan)
• 2 eggs
• 150 grams shredded coconut
• 100 grams white sugar

Procedure §

I wrote this recipe and added it to my recipe files in 2019, and of course, it only lists the ingredients, because my mom’s recipe doesn’t have a procedure. Here is my attempt at explaining what to do:

1. Make a dough with the flour, butter, and 2 eggs. Spread it on a metal pan, preferably bigger than a typical 9” diameter pan.
2. Add a layer of dulce de leche. The amount will depend on the size of your pan and your personal preference, but it should be less than half an inch.
3. Mix 2 eggs, coconut, and sugar with a fork until well combined. Add this mixture as another layer to the cake.
4. Bake for 30-40 minutes at 350°F.