Baking

Poppy-coconut cake

Easy to prepare and very tasty poppy-coconut cake. Poppy cakes, delicate custard with the aroma of coffee and coconut meringue – all flavors perfectly merge and complement each other. Such pastries will be an ideal addition to a family dinner or a festive table.

Poppy-coconut cake – ingredients

  • For poppy cakes:
  • Poppy seeds – 300 g.
  • Eggs – 3 pieces.
  • Sugar – 1 cup.
  • Vanilla sugar – 15 g.
  • Flour – 2 tbsp.
  • Baking powder – ½ tsp.
  • For the coconut cake:
  • Squirrels – 4 pieces.
  • Sugar – ¾ cup.
  • Coconut shavings – 100 g.
  • Starch – 2 tbsp.
  • Baking powder – ½ tsp.
  • A pinch of salt.
  • For the cream:
  • Yolks – 4 pieces.
  • Sugar – 100 g.
  • Cream (from 30%) – 200 ml.
  • Oil – 200
  • Instant coffee – 2 tsp.
  • Vodka – 1 tsp.

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Poppy-coconut cake

Poppy cakes

Steam the poppy seeds, drain well, and grind 2-3 times in a meat grinder.

Beat the eggs with sugar and vanilla sugar until light and fluffy.

Mix the poppy seeds with flour and baking powder, add to the egg mass, mix gently with a spatula.

We cover the form (20×27) with parchment, pour the dough, level it. Bake at a temperature of 180 degrees for 30-40 minutes, until a “dry match”. Cool, cut into 2 thin cakes.

Coconut cake

Beat the egg whites with salt to a stable foam, add sugar one spoon at a time, beat well each time at the highest speed of the mixer.

Mix coconut shavings with starch and baking powder, add to egg whites, carefully mix with a spatula.

Transfer the dough to a form lined with parchment. Bake the cake at a temperature of 180 degrees for 35-40 minutes.

Cream

Beat the egg yolks with sugar until the sugar is completely dissolved. Transfer the yolks to a saucepan, add coffee and cream, mix all the ingredients, stirring, and heat until thickened. We are cooling.

Beat the butter to a soft creamy mass, gradually add the cooled coffee cream, beat until smooth, add vodka at the end of the beating.

Spread half of the cream on the lower poppy cake, cover with coconut cake, spread with the rest of the cream, cover with the top cake.

Pour the glaze from this recipe over the cake. Sprinkle coconut shavings on top.

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