Add milk powder to a large saucepan. Stir over low heat for 10 minutes or until the milk powder becomes golden in color. Remove from heat and allow to cool.
In a large bowl, combine eggs, sugar, baking powder, vanilla powder and coconut. Add the roasted milk powder and mix until well combined.
Place the mixture into a 20cm x 20cm baking tin. Bake in a 180°C preheated oven for 15-20 minutes or until golden brown. Remove from oven and set aside to cool.
Combine NESTLÉ Cream and extra sugar in a medium saucepan. Stir over medium heat for 6-8 minutes or until cream thickens slightly.
Remove cream from heat and spread evenly over the coconut cake. Place in fridge for 1 hour before serving.
|Per Portion of 300g|
|Carbohydrates(g) of which Sugar||41|
|Fat (g) of which saturates (g)||28|
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