Mix everything together, then add 200 ml of milk and grate a little orange zest into the mixture. Once this is done, once you have a creamy mixture, add the previously blended oranges.
Using a whisk, mix everything very gently and sift in 360 grams of flour and a sachet of baking powder, equivalent to about 10 grams of product, and continue.
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Next, grease a baking sheet with half a spoonful of well-spread butter and half a spoonful of flour, then incorporate some of the resulting mixture, leaving at least 1/4 of it in the bowl.
Once inserted into the pan, spread it well and add 15 grams of coffee to the remaining mixture in the bowl. Then, add this new mixture to the pan, making small circles here and there on top of the previous mixture.
The mixture should be baked for at least 40 minutes at 170°C (338°F). When removed from the pan, sprinkle with 300 ml of milk using a teaspoon and sprinkle with a little grated coconut on top.
Once everything has cooled, the dessert is cut into small squares and served, revealing how captivating the color difference can be for the eyes, but especially for the palate.
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