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Coconut cake

Coconut cake



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Whisk the egg whites well and add the sugar in turn, mixing after each lg. After the sugar has melted, add the 3 lg flour and then the coconut, chewing lightly until smooth. Line the pan with butter and flour and turn the composition over. Level and put in the oven on the right heat for approx. 15-20 minutes until nicely browned. Remove from the oven and leave to cool.

Meanwhile, make the cream. The yolks are mixed with sugar, vanilla juice, 4 lg flour and 150 ml milk. This composition is poured into the remaining 100 ml of boiling milk (like a pudding) and mixed continuously until it thickens. Remove from the heat and leave to cool. Meanwhile, rub the packet of butter, which should be at room temperature, and then mix with the cooled cream. It is poured over the counter and is uniform on the whole surface and left to cool.

The glaze obtained from the above ingredients is poured over the cream and left to cool again. After it has hardened, it can be portioned and served. I sprinkled coconut icing over it.

My boy was impatient and had to cut them even though the cream was not yet well hardened.


ingredients:

1 cup butter at room temperature
2 cups sugar
3 cups flour
4 teaspoons baking powder
3 whole eggs
a yolk
1 cup coconut milk
vanilla seeds
whipped cream
coconut flakes
peanut butter


Method of preparation:

First, incorporate the butter and sugar, then, in another bowl, mix the dry ingredients. Add, one by one, whole eggs and yolk in the creamy butter mixture and then pour the flour in the rain, alternating with coconut milk and vanilla seeds.

Put the dough in a round tray lined with wax paper and leave it in the oven for 30 minutes.

Cut it in half, only after it has cooled and caress it with a thin layer of peanut butter. On top, whipped cream and lots of coconut flakes. Coconut cake it is easy to prepare and it is also very good. Try this recipe coconut cake!


  • 5 eggs
  • 240 ml natural yogurt
  • 200 g sugar
  • peel and juice from a medium orange
  • 120 ml oil
  • 200 g flour
  • 40 g coconut
  • a sachet of vanilla sugar
  • a tablespoon of baking powder
  • a pinch of salt
  • we also need: chopped dried fruit, a few tablespoons of favorite shower syrup and coconut to sprinkle on top

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Coconut cake

Mix all the ingredients for the dough well and divide it in two. Spread a part of the dough between two plastic sheets, place it in a tray greased with margarine and lined with flour or baking paper.

On top of this, place the coconut cream, which is made as follows:
Whisk the egg whites, add the sugar and mix until completely melted, add the coconut and mix well.
Place the second sheet over the coconut cream. Bake for 20-25 minutes at 180 degrees.
Leave to cool.

CREAM: Mix the cream ingredients well and steam until thickened. Allow to cool.
Mix the margarine, adding a tablespoon of the boiled composition.
Place the cream evenly over the cooled countertop, press the coconut on top.
GOOD APPETITE!!


Coconut Cake

Coconut Cake is one of biscuit favorite with us. Of all homemade cakes preparations can say that this Coconut cake is highly valued as well Coconut Cake and Vanilla Cream.
I think if I prepared all day good morning CAKE and if all were done with coconut no one would refuse me.
Among other things, we recommend that you browse others good cakes like this.

Coconut Cake - Ingredient

Ingredient Was Coconut Cake
300 g flour150 g lard or butter
100 g sugar
2 tablespoons cocoa
1 sachet baking powder (8 g)
sour cream as it contains

tray size 28 & # 21540

Ingredients for filling Coconut Cake
6 egg whites
200 g sugar
250 g coconut

Ingredient Cream Coconut Cake
6 yolks
6 tablespoons flour
1 tablespoon sugar
500 ml of milk
250 g butter 82% fat
200 g sugar

Preparation of Coconut Cake

Mix 300 g flour with 150 g lard or butter, 100 g sugar, 2 tablespoons cocoa and baking powder. Add as much cream as possible so as to obtain a homogeneous dough.
This resulting dough is divided into two equal parts. One side is spread in a tray lined with baking paper. We will put the next filling on top.
Coconut filling
The 6 egg whites are whipped with 200 g of sugar to which we add 250 g of coconut.
Mix lightly then pour this composition over the sheet already spread in the tray. Spread the second sheet and place it on top of the coconut filling.
Put the tray in the oven until it bakes (we test with the toothpick).
Then remove the cake pan from the oven and leave it to cool. During this time we prepare the cream.

Preparation of Cream-Coconut Cake

Rub the 6 yolks with 6 tablespoons of flour, 1 tablespoon of sugar to which we will gradually pour the cold milk so as not to make lumps. Boil this composition until it thickens. It is then left to cool.
The 250 g butter is rubbed with 200 g sugar then added to the boiled cream and frothed until smooth.

Assembly - Coconut Cake

Pour the cream over the baking tray over which we scrape the chocolate or chocolate fondant bar.
Let the cake cool for 2-3 hours and then portion it with a hot knife into pieces as desired.


Coconut Cake

Coconut Cake is one of biscuit favorite with us. Of all homemade cakes preparations can say that this Coconut cake is highly valued as well Coconut Cake and Vanilla Cream.
I think if I prepared all day good morning CAKE and if all were done with coconut no one would refuse me.
Among other things, we recommend that you browse others good cakes like this.

Coconut Cake - Ingredient

Ingredient Was Coconut Cake
300 g flour150 g lard or butter
100 g sugar
2 tablespoons cocoa
1 sachet baking powder (8 g)
sour cream as it contains

tray size 28 & # 21540

Ingredients for filling Coconut Cake
6 egg whites
200 g sugar
250 g coconut

Ingredient Cream Coconut Cake
6 yolks
6 tablespoons flour
1 tablespoon sugar
500 ml of milk
250 g butter 82% fat
200 g sugar

Preparation of Coconut Cake

Mix 300 g flour with 150 g lard or butter, 100 g sugar, 2 tablespoons cocoa and baking powder. Add as much cream as possible so as to obtain a homogeneous dough.
This resulting dough is divided into two equal parts. One side is spread in a tray lined with baking paper. We will put the next filling on top.
Coconut filling
Beat the 6 egg whites with 200 g of sugar to which we add 250 g of coconut.
Mix lightly then pour this composition over the sheet already spread in the tray. Spread the second sheet and place it on top of the coconut filling.
Put the tray in the oven until it bakes (we test with the toothpick).
Then remove the cake pan from the oven and leave it to cool. During this time we prepare the cream.

Preparation of Cream-Coconut Cake

Rub the 6 yolks with 6 tablespoons of flour, 1 tablespoon of sugar to which we will gradually pour the cold milk so as not to make lumps. Boil this composition until it thickens. It is then left to cool.
The 250 g butter is rubbed with 200 g sugar then added to the boiled cream and frothed until smooth.

Assembly - Coconut Cake

Pour the cream over the baking tray over which we scrape the chocolate or chocolate fondant bar.
Let the cake cool for 2-3 hours and then portion it with a hot knife into pieces as desired.


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Yesterday was my birthday and the children came to congratulate me, I wanted to prepare something new for them and I want to say that I finished them with the coconut cake. I took some of them to my colleagues at work and they asked me for the recipe. It was so good that I couldn't photograph it anymore, it ended quickly. I made a large tray and I added about 1/3 quantity to the given ingredients. I didn't time how long it took me, but I thought it went fast.

constanta proca (Chef de cuisine), July 3, 2011

doru simona (Chef de cuisine), August 8, 2010

It looks good, I saved it. I tried it too

mia (Chef de cuisine), August 7, 2010

It must be a delight. I'm sure I'll prepare too, I'll come with "evidence". saved*****

constanta proca (Chef de cuisine), 07 august 2010

Catalina (Chef de cuisine), 05 August 2010

I love recipes with a lot of cream.

Georgiana (Chef de cuisine), August 5, 2010

Dear Vio, the 2 countertops bake both at once. You don't have to worry that they will mix because this will not happen. I will go to work if you have decided to try this recipe. .

Piri Piri and Cinnamon (Chef de cuisine), August 5, 2010

Super yummy. Thanks for the recipe :)

Varadi Silvia (Chef de cuisine), August 4, 2010

How good it looks, and most importantly, it is very tasty. *****

vio (Chef de cuisine), August 4, 2010

interesting recipe but the second blet is not put after the first one has baked

Cely Snijec (Chef), August 4, 2010

God, what goodness it must be. IMA LASA GURA APA. 10 CONGRATULATIONS!

Lia Maria (Chef de cuisine), August 4, 2010

What a good cake you have here! yami, yami, delicious! Maximum grade and ******.


Coconut cake

As simple as it is tasty and quite cheap. To die for the sake of a wonderful cake, we need:

For the countertop:
& # 8211 200g of sugar
& # 8211 a whole egg
& # 8211 30g butter
& # 8211 2 tablespoons honey

Rub all until smooth and melt the sugar, then add 250g of flour, 100 ml of milk and half a sachet of baking powder.

Put the composition in a rectangular tray, well greased with margarine and lined with baking paper. Bake at the right heat.

For the syrup melt 200g of butter and 250g of sugar, after melting we add 3 tablespoons of cocoa, 100 ml of milk and a bottle and a rum essence. Leave it to cool and beforehand, the curious people slap their fingers insensibly into the syrup.

The top is cut into cubes, the size depending on preference. The cubes are rolled in the still hot syrup (if you think badly of the thieves you can make them give the cubes with hot syrup mwhahaha) and they are put on wax paper to drip, then they are rolled in coconut mixed with caster sugar.

That's about it and the bottom line is the end result. Be brave, try because it is simple and super good !!


  • Coconut ball
  • 200 g cream cheese (Philadelphia type)
  • 100 g coconut
  • 80 g old powder
  • 1 yolk
  • 1 tablespoon starch (or flour)
  • vanilla
  • Chocolate countertop
  • 4 eggs + 1 egg white (bile branches)
  • 150 g sugar
  • a teaspoon of salt
  • 100 g chocolate (55% cocoa)
  • 100 g butter
  • 1 tablespoon of ness
  • 120 g flour
  • 1 tablespoon cocoa tip
  • 1 tablespoon baking powder
  • Glaze
  • 100 g chocolate (55% cocoa)
  • 100 ml water
  • 60 g sugar
  • 50 g butter
  • 1 esenta de rom
  • coconut flakes for decoration

First prepare the coconut balls. In a bowl put the cream cheese, coconut flakes, powdered sugar, egg yolk, starch, vanilla and mix well until smooth.

We wet our hands with water and form balls the size of a walnut. I got 17 pieces.

Cover a round shape with a diameter of 24 cm with baking paper (if necessary and you know it sticks, put it on the walls of the form) and place the balls.

It's time to make the top. First melt the chocolate together with the butter in a steam bath or in the microwave, homogenize, then incorporate the ness.

In a deep bowl put whole eggs, egg whites, sugar, salt and mix well with a hand mixer until the composition doubles.

We also incorporate melted chocolate together with butter and instant coffee, mixing with a whisk and at the end the sifted flour together with cocoa and baking powder.

Pour the dough over the balls in the pan.

Preheat the oven to 180 ° C and bake the cake for 35-40 minutes. Do not bake it too long because the top will be dry and not wet and creamy.

While the cake cools on a grill, prepare the icing.

Boil water and sugar for 5 minutes over medium heat, remove from the heat, add the chocolate and butter and mix vigorously until smooth. Do not be afraid if it looks cut, it will become creamy after mixing. After it has cooled, add the essence. of rom.

After the cake has cooled completely, glaze the cake (the icing must also be cold, possibly put it in the fridge).

Decorate it with coconut flakes and keep it cold for a few hours or even overnight. The icing will harden and the inside of the cake will be moist and creamy. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Apple cake, coconut and whipped cream

I like to make this cake with both fresh apples, but it can also be made in winter, with apples in a jar.


To prepare this cake you need the following ingredients:

- 1 glass of coconut (you will use a 250 ml glass)
- 1 glass of flour
- 1 glass of sugar (white or brown, depending on preferences)
- 1 glass of milk (can also be vegetable milk, soy or rice)
- 1 sachet of baking powder
- 1 tablespoon of cocoa
- 1 vanilla essence (or other flavor, depending on preferences)

The cake is prepared as follows:

1. Put coconut, sugar, flour and baking powder in a bowl.

2. Over this mixture put the milk and vanilla essence (or other flavor). Mix the ingredients well. This is how the dough is prepared.

3. Place baking paper on a tray. Then put 2/3 of the composition in that tray.

4. Put a tablespoon of cocoa on top of the rest of the composition and mix well.

5. Then put in the tray the composition that contains cocoa and mix.

6. Heat the oven a little before placing the tray.

8. Leave the cake in the oven for about 40 minutes. Check that it is baked before removing it from the oven. Be careful, however, not to stay too long, because it will become dry.

9. When ready, take the cake out of the oven, wait for it to cool a bit, then cut it.