Torta de Coco de Mamá

This coconut cake has a thin crust, a layer of dulce de leche, and a perfectly sweet coconut topping. It’s my mom’s recipe: very sweet and very good, just like she makes it.

I first wrote it down in my recipe files back in 2019, and true to mom’s style, it only listed the ingredients, no instructions. So here’s my best attempt at putting her method into words:

Ingredients

Crust

150 grams all-purpose flour
100 grams unsalted butter
2 eggs

Layers

500 grams dulce de leche (approx., depending on the size of your pan)
2 eggs
150 grams shredded coconut
100 grams white sugar

Instructions

Make a dough with the flour, butter, and 2 eggs. Spread it on a metal pan, preferably bigger than a typical 9" diameter pan.
Add a layer of dulce de leche. The amount will depend on the size of your pan and your personal preference, but it should be less than half an inch.
Mix 2 eggs, coconut, and sugar with a fork until well combined. Add this mixture as another layer to the cake.
Bake for 30-40 minutes at 350°F.

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