Coconut Cake
8 servings
60 minutes
Coconut cake is a delicate treat with a fluffy texture and rich coconut flavor. Its roots trace back to European culinary traditions where cakes are valued for their simplicity and versatility. Coconut flakes add an exotic touch to the baked goods, while chocolate decoration provides a pleasant contrast. Cream is used in the preparation, making the dessert especially soft and rich. This cake is perfect for cozy home tea parties and festive occasions; it can be served as a standalone dish or complemented with fresh berries and fruits. Coated with cream and decorated with chocolate, it becomes not just a baked good but a true work of art that delights the eye and palate. Such a cake will surely bring joy to anyone who appreciates the subtle combination of sweetness and coconut aroma.
1
Add 1.5 tsp of baking soda and 1.5 tsp of baking powder to the flour.
- Wheat flour: 2 glasss
2
Mix all the dry ingredients.
- Wheat flour: 2 glasss
- Sugar: 2 glasss
3
Gently mix the liquids.
- Chicken egg: 4 pieces
- Milk: 0.7 glass
4
Combine all ingredients and whisk.
- Margarine: 250 g
- Desiccated coconut: 1 glass
- Chicken egg: 4 pieces
- Milk: 0.7 glass
- Sugar: 2 glasss
5
Place in a greased and floured mold.
6
Bake for 1 hour at 170 degrees.
7
Cool in the mold for 7 minutes, then on a rack until completely cool.
8
Whip the cream with 2 tablespoons of powdered sugar.
- Heavy cream 35% fat: 400 ml
- Icing sugar: 2 tablespoons
9
We grease the cake.
10
We decorate with chocolate and coconut flakes.
- Chocolate: 100 g
- Desiccated coconut: 1 glass
