Coconut Cakes
10 servings
130 minutes
Coconut pastries are a delicate treat that captivates with their airy texture and sweet, creamy-coconut flavor. Their origin is linked to culinary experiments where gourmet cuisine combines the simplicity of ingredients with elegant presentation. The snow-white coconut layer harmoniously blends with pink, creating visual and taste delight. Condensed milk gives the pastries a velvety sweetness, while coconut flakes add a delicate aroma and pleasant crunchiness. They are perfect for morning coffee or as a refined dessert on a festive table. The simplicity of preparation allows everyone to enjoy this exquisite treat without complex techniques.
1
Grease a 20x20 cm square baking pan with butter and line it with parchment paper.
2
Sift the powdered sugar and cream of tartar into a bowl, mix, and add the condensed milk. Using a wooden spoon, mix in half of the coconut flakes, then add the remaining part. Mix well with your hands. Divide the mixture into 2 parts. In one, add 2-3 drops of food coloring and mix well.
- Cream of tartar: 0.3 teaspoon
- Icing sugar: 250 g
- Condensed milk: 400 g
- Desiccated coconut: 315 g
- Pink food colouring: pinch
3
Spread the pink mass evenly on the bottom of the baking tray, then layer the white part on top. Press down slightly and place in the refrigerator for 1-2 hours to set.
4
Remove from the tray, take off the paper, and cut into small pieces.
