Coconut Cheese Cake (Queijadinha Style)

Beat the four eggs thoroughly in a bowl.

Add 1 and a half cups of granulated sugar and half a cup of oil to the mixture.

Beat the mixture again for about one minute.

Add a small can of coconut milk, half a cup of milk, 50g of grated Parmesan cheese, and 100g of shredded coconut to the batter.

Incorporate one and a half cups of all-purpose flour.

Add one level tablespoon of baking powder and mix gently.

Pour the batter into a baking pan greased with butter and floured with all-purpose flour (the pan used is 11 x 7 x 2 inches high).

Bake in a preheated oven at 350°F (180ºC), using only the bottom heating element (if electric), for approximately 45 minutes.

After baking, spread half a cup of sweetened condensed milk over the top of the cake.

Sprinkle flaked coconut over the sweetened condensed milk to finish.