Bolo de Coco e Ananás Mulhado com Molho de Caramelo - Coconut and Pineapple Cake with Caramel Sauce

Coconut and Pineapple Cake with Caramel Sauce

Watch how to make my Coconut and Pineapple Cake with Caramel Sauce step by step

Ingredients for Cake
2 cups of all purpose flour
1 Tablespoon of baking powder
1 Tablespoon of baking soda
1 1/3 cup of granulated sugar
1 can (398ml) crush pineapple
1 cup of sweetened coconut
2 eggs

Ingredients to grease cake pan
1 Tablespoons of unsalted butter
3 Tablespoons of sweetened coconut

Ingredients for Caramel Sauce
1 can (354 ml) of evaporated milk
3/4 cups of granulated sugar
1 Teaspoon of vanilla extract

9 inch cake pan

Bake at 350F for 45 to 50 mins
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BOLO DE COCO E ANANÁS MOLHADO COM MOLHO DE CARAMELO

Ingredientes para Bolo

2 xícaras de farinha multiuso
1 colher de sopa de fermento em pó
1 colher de sopa de bicarbonato de sódio
1 1/3 xícara de açúcar granulado
1 lata (398ml) de ananas moido
1 xícara de coco adoçado
2 ovos

Ingredientes para untar a forma de bolo
1 colhere de sopa de manteiga sem sal
3 colheres de sopa de coco adoçado

Ingredientes para molho de caramelo
1 lata (354 ml) de leite evaporado
3/4 xícaras de açúcar granulado
1 colher de chá de extrato de baunilha

Forma de bolo de 9 inches
Levar a forno 350F por 45 a 50 minutos

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