Baking

Coconut braid

Another delicious dish for lovers of baking with coconut. Coconut braid is a coconut protein cake covered on both sides with a delicate coconut cream, and chocolate cakes, one of which is soaked in alcohol, complete the picture. It’s just a flavor bomb. Be sure to try it!

Coconut braid – ingredients

  • For bіskvіtu:
  • Eggs – 4 pieces.
  • Sugar – 1 cup.
  • Flour – ¾ cup.
  • Cocoa – ¼ cup.
  • Baking powder – 1 tsp.
  • For the coconut cake:
  • Squirrels – 4 pieces.
  • Sugar – 1 cup.
  • Coconut shavings – 150 g.
  • Salt – a pinch.
  • For the cream:
  • Milk – ¾ cup.
  • Coconut shavings – 100 g.
  • Cream (from 30%) – 300 ml.
  • Mascarpone – 250
  • Sugar – 2 tbsp.
  • Gelatin – 1 tbsp.
  • Additionally:
  • Vodka (cognac) – 1/3 cup.

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Coconut braid – cooking recipe

Sponge cake

It is good to bake a biscuit the day before collecting the dough.

Separate the whites from the yolks, beat until stiff foam. Add sugar one spoon at a time, beat well after each portion of sugar. Add yolks one by one, beat at the lowest speed of the mixer.

Mix the flour with baking powder and cocoa, sift to the egg mass, carefully mix with a spatula.

Cover the form (20×30) with parchment, transfer the dough, level it. Bake the biscuit at a temperature of 180 degrees for 30-35 minutes, until a “dry match”. We leave the cake to stand for a day, cut it into two equal cakes.

Coconut cake

Beat the egg whites with salt to a stable foam, add sugar one spoon at a time, beat well after each portion of sugar. Add coconut flakes, gently mix with a spatula.

We put the dough in a form covered with parchment, level it. Bake at a temperature of 140 degrees for 30-40 minutes, reduce the temperature to 100 degrees, bake for another 30 minutes.

Cream

We set aside two tablespoons of coconut shavings for decorating the cake. We put the rest of the coconut in a saucepan, add milk and cook on low heat for a few minutes, until the coconut absorbs all the milk. Turn off the heat, add sugar, mix well. We leave the mass to cool.

Dissolve gelatin in 3 tbsp. of hot water, leave to cool.

Beat the well-chilled cream with mascarpone to a thick cream, add a few spoonfuls of cream to the gelatin, mix well.

Add cooled coconut to the whipped mascarpone cream, beat again. Pour hardened gelatin, mix well.

Set aside 3 tablespoons of the cream, divide the rest in half.

We collect the braid

We soak the lower cake with vodka, grease it with cream, cover it with a coconut cake, grease it with the rest of the cream, and put the upper biscuit cake on top. Cover the top of the cake with the reserved cream, sprinkle with the reserved coconut.

Leave the dough in the refrigerator overnight.

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