Place the eggs, butter, coconut milk, milk, sugar, parmesan and grated dry coconut in the blender and blend for about 3 minutes or until the mixture is well combined.
Then, add the wheat flour and baking soda and mix again until the mixture is smooth.
Pour the mixture into a buttered and floured mold (I used a 20 cm x 30 cm diameter pudding mold).
Preheat the oven to 180°C and place the preparation in it, then cook it for approximately 40 minutes or
until a toothpick inserted into the center of the cake comes out clean (it is important to preheat the oven for at least 10 minutes).
This cake, being creamy, maintains a soft texture in the center even after baking, so don’t worry, it will firm up after being cooled.
Once cooked, let cool completely, then cut and serve.
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