A simple coconut cake
A simple coconut cake – another recipe from the category of “quick cakes”. To prepare the cake, we bake one cake and prepare one cream. Everything is simple and quick. Perfect for lovers of coconut pastries.
Simple coconut cake – ingredients
- For bÑ–skvÑ–tu:
- Eggs – 6 pieces.
- Flour – 250 g.
- Sugar – 250 g.
- Baking powder – 1 tsp.
- Oil – 50
- For the cream:
- Milk – 750 ml.
- Flour – 150 g.
- Sugar – 150 g.
- Oil – 200
- Vanilla essence – 1 tsp.
- Additionally:
- Coconut shavings – 200 g.
- Vanilla essence – 1 tsp.
An interesting video on the topic – How to make chocolate sprinkles:
Simple coconut cake – ingredients
Sponge cake
Melt the butter, leave to cool.
Beat the egg whites to a stable foam, add sugar one spoon at a time, beat well each time. Add yolks one by one, beat at the lowest speed of the mixer.
Mix the flour with the baking powder, sift it to the egg mass, carefully knead it with a spatula. Then pour a little, mix again.
Pour the dough into a mold (d=26 cm), the bottom of which is lined with parchment. Bake at a temperature of 180 degrees for about 40 minutes, until a “dry match”. Remove from the oven, cool. Cut into 3 identical cakes.
Cream
Add flour to 300 ml of milk, mix well.
We put the rest of the milk on the fire, add sugar, vanilla essence, bring to a boil. Pour the flour mixture into the boiling milk, stirring constantly and cook until thickened.
Transfer the cooked cream to a ceramic dish, cover with cling film so that it touches the entire surface of the cream. Leave to cool.
Beat the butter to a fluffy light mass, add the cooled cooked cream one spoon at a time, beat until smooth.
Mix coconut shavings well with vanilla essence. Divide into 3 parts.
We collect the cake
Lubricate the bottom cake with a third of the cream, sprinkle with a third of the coconut shavings, cover with the second cake, and gently press it down. Spread the next third of the cream on the second cake, sprinkle with coconut shavings, cover with the third cake, press lightly. Level the sides with the rest of the cream and grease the top, sprinkle with the rest of the coconut shavings.
Put the cake in the refrigerator for 3-4 hours.
