Cottage cheese and coconut cake for a little princess

Description

It seems to me that by appearance alone it is immediately clear for whom, in the first place, the Easter cake was made? Since everything is cute pink, it means for a little princess. Easter cake is made with coconut oil instead of butter, with the addition of coconut flakes, covered with pink and white chocolate icing and decorated with meringues (there are also small hearts laid out, but they are almost invisible). Totally girly. The only thing - I have it, opal. I couldn’t put it on in time, it spun, his hat was already beautiful. And when she put it in the oven and pushed her youngest daughter away from her so that she would not burn herself, she herself took down this hat. So here's an option. Gingerbread made and painted by myself too :)

Cooking

Step 1

Mix all of the ingredients for the batter in a large bowl. Tighten with foil, leave for about 40 minutes. If the kitchen is hot, then the dough will be ready in 25-30 minutes (it should double in size).

Step 2

Add all other ingredients to the dough, except for the raisins. I add oil last. I mix everything in the mixer with a hook attachment for 7-8 minutes. Lubricate the sides of the bowl with oil, make a ball out of the dough, cover the bowl with cling film and leave the dough to rise for 40-50 minutes (depending on the temperature in the kitchen).

Step 3

After the right time, punch down the dough and stir in the raisins. Form a ball again and transfer it to a cake mold (or two small ones so that they fill the molds by about 2/3). Cover with foil. Leave the dough to rise for another 40 minutes. During this time, heat the oven to 170 degrees.

Step 4

Bake the cake at 170 degrees for about 40 minutes, but it is better to keep an eye on it so that the top does not burn. After the Easter cakes are ready, they should be put on their side and periodically turned over. Of course, this is true if you baked them in paper forms, and not, like me, in ceramic.