- 1 package of cake mix, regular sponge cake.
- 2 pounds of grated coconut candy
- 1/2 cup brown sugar
- 1/2 teaspoon of baking powder
- 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 bowl. Break up any clumps you may find. Add the yeast, melted butter, milk, water, and the 3 eggs. Mix all the ingredients thoroughly until well combined.
Grease the bottom and sides of the cake pan with butter. Preheat the oven to 350ºF (180ºC).
In a pan, heat one pound of coconut candy and 1/4 cup of sugar. Stir well and maintain over medium heat until it thickens. Let it cool and then add it to the cake mixture. Blend it in thoroughly.
Pour the entire mixture into the mold and bake in the oven for about 30 minutes. To check if the cake is done, poke the center with a toothpick; it should come out dry.
While the panetela is in the oven, place the second pound of coconut candy in a pot over heat along with the remaining brown sugar. Stir well and cook over medium heat until it starts to thicken.
Take the cake out of the oven and let it cool. Turn it over and remove it from the mold. Cover it with the coconut jam and allow it to cool completely.
Serve it cold, accompanied by ice cream, or simply enjoy it with a delicious coffee.