Everyday life is the special occasion!

August 19, 2016

In The Mood For

{how to fix a broken lipstick - night beach dates hazardousness}
After a whole week of nothing but pure relaxation it was a bit hard getting back to old routines, because it felt especially blissful to just hang out without major responsabilities and countless to-do lists on the agenda. Yesterday's first rain started me thinking about and actually anxious for my favourite next season and Massimo Dutti's new collection for Fall sealed the deal.  Wish you all an excellent weekend and to those who are now starting their lives all over again due to the tragic wildfires  all the strength in the world. I'm in the mood for...

{lovely, soft, elegant pyjamas sets}
{crazy about trying this Maestro Glow instead of wearing foundation - the hypest trend}
{the uniqueness  of pink peonies}
 {favorite drink for summer nights al fresco with friends}
 {the weird cutness at Üterque's store}
{my favourite staples as of late}

August 18, 2016

Coconut Bomb Cake

This super easy cake will delight coconut-lovers. Moist, rich and creamy it has a delightful texture and the explosion of coconut flavour in your mouth is simply too delicious.


Ingredients for the cake:
  •  4 eggs
  •  1 and 1/2 cups sugar
  •  1/2 cup sunflower oil 
  •  2 cups flour 
  •  1 teaspoon baking powder
  •  125g grated coconut [and more also to sprinkle]
  •  1 cup of hot water
  •  3 cups of  hot milk sugar

  Mix the eggs with the sugar and beat well until a fluffy cream. Add oil, grated coconut, flour with baking powder, always beating between each addition. Finally, add hot water and whisk a little more.
Preheat the oven to 180 ° CGrease and flour a mold with a whole in the middleand pour the dough in the mould and take to bake the cake ofr about 35 to 40 minutes ( you should go check it after 30m). Remove from the oven, poke the cake with a toothpick and pour it over cups of hot milk. Allow to cool. Only after cold should you take it out of the mold. Decore with grated coconut. Serve cold.



Ingredients for the filling and topping:
  •  1 can of condensed milk 
  •  1 can coconut milk 
  • 1 can of milk (use the coconut milk can tas measure) 
  •  grated coconut to taste

Place all the ingredients into a large pot, stirring constantly until the filling gets consistency and creaminess, the time is about 15 to 20 minutes, but only remove from the heat when the milk thicken.

Ingredientes para o bolo:
  • 4 ovos
  • 1 e 1/2 caneca de açúcar
  • 1/2 chávena de chá óleo girassol 
  • 2 canecas farinha
  • 1 colher de chá de fermento 
  • 125g  de Côco Ralado [ e outro tanto para polvilhar]
  • 1 chávena de chá de água quente
  • 3 chávenas de chá de leite quente com açúcar
 Misture os ovos com o açúcar e bata bem até obter um creme fofo. Adicione o óleo, o coco ralado, a farinha com o fermento, batendo sempre entre cada adição. Por último, junte a água quente e bata mais um pouco. Unte e enfarinhe uma forma, pré-aqueça o forno a 180ºC e deite a massa numa forma de buraco e leve a cozer o bolo cerca de 35 a 40 minutos (convém ir verificando). Retire do forno, pique o bolo com um palito e deite-lhe por cima as chávenas do leite quente. Deixe arrefecer. Só depois de frio deve desenformar.Decore com coco ralado. Sirva frio.

Ingredientes para o recheio e cobertura:
  • 1 lata de leite condensado
  • 1 lata de leite de côco
  • 1 lata de leite (utilize o a lata de leite de côco como medida)
  • côco ralado a gosto
Leve todos os ingredientes numa panela grande ao lume, mexendo sempre até que o recheio obtenha consistência e cremosidade, o tempo é aproximadamente de 15 a 20 minutos, mas só retire do lume quando os leites da receita engrossarem.