Walnut and coconut cake

A delicious combination of nut cake and coconut cream with interesting currant sourness – that’s it nut and coconut cake. The pie is moderately sweet, not very creamy, ideal for a sweet table at a party or family holiday.

Nut and coconut cake – ingredients

  • Unsweetened dough:
  • Flour – 250 g.
  • Butter – 250 g (or margarine).
  • Yolks – 2 pieces.
  • Cold water – 2 tbsp.
  • Baking powder – 1/3 tsp.
  • Nut dough:
  • Eggs – 6 pieces.
  • Powdered sugar – 200 g.
  • Walnuts, chopped – 100 g.
  • Ground walnuts – 100 g.
  • Baking powder – ½ tsp.
  • Flour – 1 tbsp.
  • Salt – a pinch.
  • For bіskvіtu:
  • Eggs – 4 pieces.
  • Sugar – ¾ cup.
  • Flour – ½ cup.
  • Starch – ½ cup.
  • Baking powder – 1 tsp.
  • Warm water – 3 tbsp.
  • For the cream:
  • Coconut shavings – 1 cup.
  • Milk – ½ cup.
  • Sugar – ½ cup.
  • Oil – 250
  • Additionally:
  • Currant jelly or jam.
  • Chocolate glaze.

Chocolate glaze – video recipe

Nut-coconut pie – preparation

Unsweetened dough

Mix flour with baking powder, add chopped hard butter, chop with a knife into small crumbs, add egg yolks and water, knead the dough. Divide the dough into 2 different parts. Wrap in cling film, put in the fridge for 30-40 minutes.

Nut cake

Carefully separate the yolks from the whites, put the whites in the refrigerator.

Beat egg yolks with powdered sugar to a fluffy light mass, add flour, baking powder and nuts, mix.

Beat the egg whites with a pinch of salt to a stable foam, carefully mix them into the nut mass.

Take one part of the unsweetened dough from the refrigerator, roll it out to the size of the mold (22×26). We put it in a form covered with parchment, pour the nut dough on top. Take out the second part of the dough from the refrigerator, roll it out according to the size of the form, put it on top of the nut dough.

Bake the cake at a temperature of 180 degrees for 35-40 minutes. We are cooling.

Sponge cake

We separate the whites from the yolks, beat them to a stable foam, add sugar one spoon at a time, constantly beating until a light, smooth mass is formed. Switch the mixer to the lowest speed, add yolks one by one. Add warm water, baking powder and flour, mix gently with a spatula. Transfer the dough to a form lined with parchment. Bake for 30-35 minutes at 180 degrees. We are cooling.


Put milk on fire, add sugar, bring to a boil. Add coconut shavings to boiling milk, cook for 7-8 minutes, stirring constantly. We are cooling.

Beat the butter to a rich creamy mass, add the coconut mass one spoon at a time, constantly beating.

We collect the braid

Spread the nut cake generously with currant jam, spread the coconut cream on top. Cover the cream with a biscuit, sprinkle with your favorite chocolate glaze. Put the dough in the refrigerator for several hours.

Remove from the refrigerator for 20-30 minutes before serving.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button