Coconut cakes

Name: Coconut cakes
Yield: 12
Ingredients: 1.25 st. Sahara; 2 eggs; 1/2 cup milk; 60-80 g coconut flakes; 1 tsp baking powder dough; 1 sachet of vanilla sugar; 250-300 ml cream 20%; 1 Art. l. torment

Cookinero 12 Nov 2022

13170

A delicious and very simple recipe for coconut cakes, delicate with a creamy taste.

How to cook Coconut cakes

Step 1

Mix the eggs and half the sugar and beat.

Step 2

Add baking powder, milk and mix gently.

Step 3

Add flour and stir until smooth.

Step 4

Separately, mix the remaining sugar, vanilla sugar and coconut flakes.

Step 5

Grease the form with oil and pour the dough. From above, without stirring, put a layer of coconut mixture.

Step 6

Bake in an oven preheated to 180 degrees for 25-30 minutes. until golden.

Step 7

While still hot, cut the cake into portions and pour over the cream. Let stand for a bit and serve.

Coconut cakes - FAQ About Ingredients, Baking Time and Storage

Can I substitute the eggs in this coconut cake recipe?

Yes, you can use egg substitutes like flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or applesauce for a vegan option, though texture may vary slightly.

How should I store leftover coconut cake and how long will it last?

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. The coconut topping may lose crispiness over time.

Can I make this recipe gluten-free?

Absolutely! Swap regular flour with a 1:1 gluten-free flour blend. Ensure your baking powder is gluten-free as well for best results.

What type of form/pan works best for this recipe?

Use a standard 9-inch round or square baking pan. For crispier edges, opt for a metal pan rather than glass.

Can I freeze these coconut cakes?

Yes, freeze unfrosted cakes tightly wrapped for up to 3 months. Thaw at room temperature and add fresh cream when serving.

What cream works best for pouring over the cake?

A simple vanilla glaze (powdered sugar + milk) or whipped cream both work well. For richness, try sweetened condensed milk.

How can I tell when the cake is perfectly baked?

The cake is done when golden brown and a toothpick inserted in the center comes out clean - the coconut topping should be lightly crisp.

Can I reduce the sugar in this recipe?

Yes, reduce sugar by 1/4 without major texture changes. For low-sugar options, use erythritol but add 1/4 tsp xanthan gum to maintain structure.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Shrimps in the oven

Coffee with foam

Fried dumplings with adjika and sour cream

Sponge cake with curd cream and banana

Tomato Bolognese

Celery for the winter