Bolo de Coco com Ameixa (Coconut Cake with Plum Filling)

• 1 can sweetened condensed milk
• 1 cup milk
• 1 cup shredded coconut (fresh or dried)
• 1 tablespoon butter

For the Plum Filling (Recheio de Ameixa):

• 1 cup dried plums, chopped
• ½ cup water
• 2 tablespoons sugar

Preparo (Preparation)

1. Prepare the Cake

1. In a bowl, beat the eggs with the oil and sugar until you get a smooth mixture.
2. Add the milk and mix well.
3. Gradually add the sifted flour and shredded coconut, stirring until fully incorporated.
4. Finally, add the baking powder and gently mix it in.
5. Pour the batter into a greased and floured loaf pan.
6. Bake in a preheated oven at 180°C (350°F) for about 30-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

2. Prepare the Creamy Coconut Filling (Cocada Cremosa)

1. In a saucepan, combine the sweetened condensed milk, regular milk, shredded coconut, and butter.
2. Cook over medium heat, stirring constantly, until the mixture thickens into a creamy consistency. Set aside to cool.

3. Prepare the Plum Filling (Recheio de Ameixa)