- 1 package of cake mix, regular sponge cake.
- 2 pounds of grated Coconut Candy
- 1/2 cup brown sugar
- 1/2 teaspoon of yeast
- 3 eggs
- 1/3 cup of butter
- 1 cup of milk
- 1/3 cup of water
Pour the contents of the cake mix package into a deep container. Break up any clumps that may be present. Add the yeast, melted butter, milk, water, and the 3 eggs. Mix all the ingredients well until they are fully combined.
Grease the bottom and sides of the pan with butter. Preheat the oven to 350ºF (180ºC).
In a pan, put one pound of coconut candy and 1/4 cup of sugar over the heat. Stir well and keep over medium heat until thickened. Let it cool and add it to the panetela mixture. Mix it well.
Put the entire mixture in the mold and bake it in the oven for about 30 minutes. To check if the dough is ready, poke the cake in the center with a toothpick; it should come out dry.
While the cake is in the oven, put the second pound of coconut sweet on the stove with the remaining dark sugar. Stir well and cook over medium heat until it starts to thicken.
Take the cake out of the oven, let it cool. Turn it over and remove it from the mold. Cover it with the coconut candy and let it cool.
Serve it cold, accompanied by ice cream, or simply enjoy it with a rich coffee.