Quick coconut cake: A recipe for a simple and juicy dessert
If you adore coconut and can't get enough of it, this recipe for a very easy cake is for you. The soft-as-a-bubble biscuit is combined with a delectable cream to create an appealing taste combination with coconut.
BISCUIT INGREDIENTS:
- 3 eggs
- 18 dag powdered sugar
- 18 dags sharp flour
- 2 teaspoons baking powder
- 100 ml coconut milk
INGREDIENTS FOR CREAM:
- 15 dag mascarpone (or some cream cheese if desired)
- 200 ml sweet cream
- 10 dag powdered sugar
- 5 dag coconut
PREPARATION:
- . Separate the eggs. Combine the flour and baking powder in a bowl. Heat the coconut milk until it is lukewarm or room temperature to make biscuits. Apply a little coating of oil, butter, or other fat to the rectangular cake mold, if desired, and a light dusting of sharp flour.
- In a mixing bowl, mix the egg whites. Mix until a white mixture develops, then gradually add the sugar and continue to mix for about 5 minutes, or until the snow is extremely hard, thick, and sparkly. Then, one by one, add the egg yolks to the mixture, mixing thoroughly after each addition. Now complete the rest of the preparation by hand using a mixer or spatula. Half of the flour should be poured into the mixture and gently mixed, then half of the coconut milk should be added and mixed again. Using the remaining half of the flour and milk, repeat the process.
- Pour the mixture into the prepared mold for cake and bake at 180 degrees Celsius for 30 minutes. Depending on the strength of your oven, bake for 25-30 minutes. When the cake becomes a wonderful yellow color on top and the edges split from the mold, it's done. Allow the cake to cool completely.
- Combine the sweet cream and whipped cream in a mixing bowl. Mix the mascarpone and sugar thoroughly, then fold in the whipped cream by hand. Finally, add the coconut, mix it in with the rest of the ingredients, and pour the cream over the cooled cake, flattening it out. Finally, strew a bit of extra coconut on top of the entire cake.
