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Coconut cakes

Author
Cookinero 12 Nov 2022
14060
Coconut cakes

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

How to cook Coconut cakes

Step 1

coconut cakes

Mix the eggs and half the sugar and beat.

Step 2

coconut cakes

Add baking powder, milk and mix gently.

Step 3

coconut cakes

Add flour and stir until smooth.

Step 4

coconut cakes

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

Step 5

coconut cakes

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

Step 6

coconut cakes

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

Step 7

coconut cakes

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

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.
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.
Absolutely! Swap regular flour with a 1:1 gluten-free flour blend. Ensure your baking powder is gluten-free as well for best results.
Use a standard 9-inch round or square baking pan. For crispier edges, opt for a metal pan rather than glass.
Yes, freeze unfrosted cakes tightly wrapped for up to 3 months. Thaw at room temperature and add fresh cream when serving.
A simple vanilla glaze (powdered sugar + milk) or whipped cream both work well. For richness, try sweetened condensed milk.
The cake is done when golden brown and a toothpick inserted in the center comes out clean - the coconut topping should be lightly crisp.
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.

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