How to Cook: Coco Pineapple Masapan, Coconut Economy Cake, and Coconut Hot Cake

Coco Pineapple Masapan

Ingredients:

2 cups grated coconut, chopped finely
1 tablespoon flour
1 small can evaporated milk
2 egg yolks, beaten lightly
2 cups sugar
1 cup pineapple, chopped finely egg whites for brushing
2 tablespoons evaporated milk

Procedure:

Mix coconut, pineapple, evaporated and coconut milk, and sugar, and cook in a copper vat.
Stir constantly while cooking. When the mash reaches the consistency of a thick jam, remove from fire and cool. Add egg yolks, flour, and mix well. Continue cooking until the mass no longer sticks to the finger when touched. Fill candy paper cups and brush top with slightly beaten egg whites to which was added about 2 tablespoons evaporated milk. Bake in a hot oven until brown.

Coconut Economy Cake

Ingredients:

2/3 cup flour
1 teaspoon baking powder
2 teaspoons shortening
1/2 teaspoon vanilla
1/3 cup sugar
1 egg, well beaten
1/3 cup coconut milk

Procedure:

Sift flour and baking powder three times. Cream butter and sugar. Add egg and mix well. Add flour gradually alternately with milk. Add vanilla and mix well. Bake in a moderate oven.

Coconut Hot Cake

Ingredients:

1 cup coconut milk
1 1/2 cup cassava flour
3 eggs
1 teaspoon baking powder
1 tablespoon sugar
1/4 teaspoon salt

Procedure:

Beat eggs
add milk and flour sifted with dry ingredients 3 times alternately. Drop by spoonfuls in a greased pan and cook until both sides are brown. Serve with coco honey.