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 (adjust based on pan size)
• 2 eggs
• 150 grams shredded coconut
• 100 grams white sugar

Procedure

1. Preheat the oven to 350°F (180°C).
2. Mix the flour, butter, and 2 eggs to form a dough. Press the dough evenly into a metal pan, ideally larger than a 9-inch diameter pan.
3. Spread a layer of dulce de leche over the crust, keeping it less than half an inch thick.
4. In a separate bowl, combine 2 eggs, shredded coconut, and sugar. Mix with a fork until well blended.
5. Pour the coconut mixture over the dulce de leche layer.
6. Bake for 30-40 minutes, or until the coconut topping is golden brown.