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

13970

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.

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Coconut cakes

How to cook Coconut cakes

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Coconut cakes - FAQ About Ingredients, Baking Time and Storage

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