Poppy seed and coconut cake
8 servings
45 minutes
Poppy-coconut cake is an amazing combination of airy tenderness and rich aroma. Poppy, used for centuries in Eastern and European cuisine, gives the dough an exquisite texture, while coconut flakes add a tropical note. Thanks to butter and sour cream, the layers become soft and juicy. The milk and egg-based cream is silky with a light vanilla hint that pairs perfectly with the poppy-coconut base. This cake is ideal for festive tables; its unique taste lingers in memory for a long time. The layers decorated with coconut chips not only give the dessert an impressive look but also add an extra layer of texture. The flavor of the cake is a harmony of sweetness, richness of poppy, and delicate milky tenderness, creating true gastronomic magic.
1
Mix poppy seeds, coconut flakes, sugar, and eggs, add melted butter; mix, whip sour cream, sift flour with baking powder and mix everything, pour into a greased mold. In a multicooker, bake for 65 minutes. In the oven, bake for 40 minutes at 180 degrees.
- Ground poppy seeds: 150 g
- Desiccated coconut: 1 glass
- Sugar: 0.5 glass
- Chicken egg: 3 pieces
- Clarified butter (ghee): 150 g
- Sour cream: 200 g
- Wheat flour: 1 glass
- Baking powder (raising agent): 10 g
2
Cream: 2 cups of milk, 1 cup of sugar, 2 eggs, 4 tablespoons of flour. Mix egg+sugar+flour with a mixer and add a little milk. Heat the remaining milk and pour this batter into the heated milk, stir and heat until thickened. It can be done in a water bath. I do it on low heat while constantly whisking. The cooled cream can be whipped with about 200 grams of butter.
- Sugar: 0.5 glass
- Chicken egg: 3 pieces
- Wheat flour: 1 glass
3
Cut the cake slightly warm into 3 pieces and spread with cream. Decorate with coconut chips.
- Desiccated coconut: 1 glass
