Photograph of the finished Cocadas mexicanas

Mexico · Bánh dừa nướng Cocadas mexicanas

Cocadas mexicanas

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Shredded coconut Shredded coconut 1.8 lb
  • Photograph of Sweetened condensed milk Sweetened condensed milk 3 cups
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Sugar Sugar 7.1 oz
  • Photograph of Vanilla Vanilla 1 ⅓ tbsp
  • Photograph of Salt Salt 0.1 oz

Method

  1. 1 Mix the shredded coconut with condensed milk, egg whites, sugar, and vanilla.
  2. 2 Only use the egg whites, not the whole egg; egg yolks make the cake heavy and it won't hold its peak shape.
  3. 3 Let the mixture rest for 15 minutes so the coconut absorbs all the condensed milk.
  4. 4 Scoop the mixture into small peaks on a parchment-lined baking tray, with each peak spaced 3 cm apart.
  5. 5 Bake at 165 degrees for 22 minutes, or until the ends of the coconut shreds turn brown while the cake itself remains white.
  6. 6 Let it cool completely on the tray; if the cake is still warm, it will be soft and fall apart.

With an appliance

  • Air fryer 35 min

    Replace step 5: spray oil onto the coconut tips, cook at 180 degrees in a hot air cooker for 14 minutes and rotate the tray after 7 minutes; the ends of the strands will brown faster, do not flip the tips and divide the batch into layers.

Start cooking