Delicate coconut cake with sour cream
12 servings
240 minutes
A delicate coconut cake with sour cream frosting is a true delight for lovers of airy and fragrant desserts. Its layers, made with eggs and butter, are soaked in a rich sour cream frosting with coconut flakes, creating a soft and moist texture. The origins of the recipe can be found in European pastry traditions where coconut became a popular ingredient due to its sweet nutty flavor. This cake is perfect for cozy family tea times and festive occasions. Its tenderness and delicate sweetness leave a pleasant aftertaste, while fresh coconut flakes add extra aroma and textural elegance. Serve it chilled to enjoy the full harmony of flavors.
1
For the layers, mix flour with baking powder. Beat the eggs with 1.5 cups of sugar and pour them into the flour. Mix well and refrigerate for 3 hours.
- Wheat flour: 3 glasss
- Baking powder: 1 tablespoon
- Chicken egg: 4 pieces
- Sugar: 2.5 glasss
2
After 3 hours, pour melted butter into the dough and knead thoroughly, then divide into 5-6 parts and put in the refrigerator.
- Butter: 4 tablespoons
3
Roll out one part of the dough into a thin layer at least 5 mm thick (it can be thicker depending on how thick you want the layers — accordingly, you will need more than 3 cups of flour). Bake it in an oven preheated to 180 degrees for 8-10 minutes. Do the same with the other parts. If the layers are thin, they will dry out. This is not a problem as the cake will soak up the cream and become soft later; just make sure not to break the layers beforehand.
- Wheat flour: 3 glasss
4
For the cream, mix sour cream with sugar and vanillin (to taste). Whip, then add coconut flakes.
- Sour cream 35%: 900 g
- Sugar: 2.5 glasss
- Coconut flakes: 300 g
5
Layer each cake with cream. Then cover the entire cake with the remaining cream, sprinkling fresh coconut flakes on top. Refrigerate for 3 hours.
- Coconut flakes: 300 g