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Coconut cake

Coconut cake


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with the thought that I would eat something good with coconut but without the desire to shop I looked for a recipe (here: D as usual) with the ingredients I had .. I found it! I made it in a round tray not long and I put whipped cream on top.;) it turned out delicious !!! in 5 minutes it disappeared from the table and I was only 4 people =)) to be redone !!: PP

  • 1 or
  • 300 g flour
  • 200 g coconut
  • 250 sugar
  • 1 baking powder
  • 1 tablespoon cocoa
  • 400 ml of milk

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Coconut cake:

In a bowl beat the egg with a little sugar, in another mix the flour, the remaining sugar and the baking powder. Slowly add the egg with the remaining sugar and milk, until you get a fairly thick "cream".

In a round tray we put 3 parts of the obtained quantity and in the remaining part we put a spoonful of cocoa. This composition is then to be placed on top of the other in the tray starting from the middle we make the spiral, so that when it is cut it will look beautiful;)

GOOD LUCK !!!: P

I put whipped cream on top, but you can put melted chocolate or powdered sugar ... it depends on tastes :)


Ingredients for the pina colada cake with coconut and pineapple

  • 5 egg whites from large eggs
  • 200 grams of vanilla powdered sugar
  • 200 grams of soft butter with 82% fat
  • 180 grams of flour
  • 170 grams of coconut (flakes)
  • 5 grams of baking powder
  • 160 ml. of cold milk
  • 1 teaspoon grated salt

pineapple curd:

  • 500 grams of pineapple from compote, well drained of liquid
  • 100 ml. pineapple compote syrup
  • 5 fresh yolks
  • 3 whole, medium-sized eggs
  • 150 grams of sugar
  • 100 grams of butter with 82% fat
  • 100 grams of food starch from corn (Gustin)

pineapple cream:

  • 300 grams of soft butter with 82% fat
  • 300 grams of cream cheese with a minimum of 60% fat
  • 150 grams of powdered sugar
  • seeds of 2 vanilla pods or 2 sachets of vanilla sugar / 2 tablespoons vanilla extract
  • lemon juice
  • 300 grams (½) of the amount of prepared pineapple curd

assembly and decoration:

  • the remaining 300 grams of pineapple curd
  • 1 box of pineapple slices, 800 grams
  • 100 grams of coconut flakes
  • optional, 30 ml. of white rum

Preparation Pina colada cake with coconut and pineapple

Coconut countertop

1. Turn on the oven and set it at 180ºC. We prepare a cake form with a diameter of 22 cm. greasing it with butter and lining it with flour or lining it with baking paper.

2. In a large bowl, whisk the soft butter with the powdered sugar until the butter increases in volume and whitens. Separately, mix the coconut flakes with the flour and baking powder and add the dry ingredients over the butter foam in the bowl.

3. Mix with the mixer on low speed, while slowly pouring the cold milk. We do not mix more than it will take for our composition for the cake base to melt to become homogeneous. By mixing too much, we risk developing gluten from flour, which will lead to a countertop with elastic texture, bread and definitely, we do not want that.

4. Separately, whisk the egg whites with the salt.

5. We will incorporate the egg whites in the composition with butter and coconut in two slices. First, add ¹⁄3 of the beaten egg white and mix quickly, mixing 2-3 times.

6. In the second tranche, add all the remaining beaten egg whites over the composition from the bowl and incorporate it lightly, with a spatula, gently folding the composition until it is homogenous.

Baking the countertop

7. Immediately pour the composition into the prepared cake form as explained in point 1 and level it with a spatula. Countertops tend to bulge in the middle during baking. To avoid this, gently lift the composition to the edges and let the middle be a little deeper, about 1-1.5 cm. Bake immediately, in the preheated oven at 180 ° C, at a medium height. After 15 minutes, reduce the temperature to 175 ° C and continue baking.

8. Baking will take quite a long time, in my case, it took 75 minutes (15 minutes at 180 ° C and 1 hour at 175 ° C) for the countertop to pass the toothpick test. In principle, the countertop will be ready when a toothpick stuck in the middle comes out clean and when, at the slight touch of the finger, the countertop will return. Once it is quite browned, cover the form with a damp sheet of baking paper and continue baking until the top is well baked.

9. Finally, carefully remove the top from the form and let it cool well on a special cake rack. This countertop is incredibly pleasant and has not yet revealed all its surprises!

Pineapple cord

The base of the cream for this cake until the melt is a delicious pineapple string. I prepared it following, with some approximation, a recipe from Baked by an introvert. I prepared a much larger portion than the one I was inspired by and I did not fully respect the proportions of the ingredients, reducing the intake of some (sugar) and increasing the intake of others (pineapple puree).

In fact, I did not have access to a pineapple juice like the one indicated, but I prepared a puree of 500 grams of pineapple from the compote, well drained of liquid, to which I added 100 ml. from canned pineapple compote syrup. I put everything in the blender until it became a fine puree. In the image below, in addition to the other ingredients, on the left you can see the compote used and on the right, in the glass bowl, the pineapple puree.

One last mention, before we get to work: in no case do not try to make pineapple curd from fresh fruit! It contains bromelain, a very strong enzyme that will not allow the cream to thicken. Also, unlike a lemon curd, eggs are not enough to thicken the composition, starch is definitely needed. Also because of bromelain.

Pineapple curd preparation

1. In a saucepan, put the pineapple puree and add the yolks and whole eggs.

2. Add the starch and sugar and mix everything with the pear-shaped target until smooth.

3. Put the composition on low heat and stir continuously, throughout the boiling (which will be about 15 minutes). When it warms up a bit, add the butter in pieces and continue to mix, insisting on the bottom, until the pineapple cord starts to boil and thickens well.

4. When our pineapple cord has boiled, we immediately pass it through a fine sieve, collecting it in a bowl. It is absolutely necessary to do this, so we will get rid of any traces of coagulated egg.

5. Cover the pineapple cord in the bowl with a food foil, applied directly on its surface, to avoid the formation of a lump. Let cool well. In total, after the bird, 610 grams of pineapple curd resulted, but it also depends on the size of the eggs used.

Dehydrated pineapple decoration

For the dehydrated pineapple decoration that I used for this cake until the melt, you need either a dehydrator or an oven with a dehydration function. I have the second one. Here's how we did it:

1. I told you, I had two cans of compote, from the first I made pineapple curd. From the second box, I took out exactly 6 rounds that I drained well of the liquid and I tamponed them with paper towels. There were 130 grams of pineapple left in the box, which I cut into pieces and kept for assembling the cake. There was also the syrup, which I kept as well.

Returning to the six rounds, I cut them, transversely, in two equal halves, using a long and very sharp knife. This is how I obtained the 12 rounds that I placed on the perforated plate of the oven.

2. I turned on the oven, setting the dehydration function. It lasted almost all night, until they arrived as seen in the image below.

Pineapple cream with butter and cream cheese

For our pineapple colada cake with coconut and pineapple, we will, of course, use a light cream with a pleasant pineapple flavor. The base of this cream will be the pineapple cord that I prepared earlier.

1. Beat the butter with the powdered sugar (the recommended 150 grams for the cream). Beat with the mixer at high speed until the sugar is not felt at all.

2. Add the lemon juice and vanilla seeds (or extract etc). Mix briefly and add the cream cheese.

By the way, please respectfully do not replace the cream cheese with mascarpone, the new "miracle" ingredient that some readers tend to use instead of butter, and instead of cream cheese and even instead of lard. Obviously, mascarpone is a good ingredient, but it has its area of ​​use. This cream, in particular, will not be any better with mascarpone, it will lack the salt that balances it as well as the light acidity that the cream cheese has. Finally, I can't control what you do, but if you do, keep it to yourself, don't come and tell me how ingenious you were, that I won't be happy.

So mix the cream cheese with the butter until perfectly blended.

3. Now add 300 grams of the perfectly cooled pineapple cord.

4. Mix well, well, until you get a frothy cream. And very tasty. We immediately put the cream in the fridge for 30 minutes, before assembling the cake.

Assemble the cake until it melts

1. First, cut the already perfectly cooled countertop into three layers of equal thickness, transversely. The countertop is incredibly fluffy and pleasant inside! It's also slightly damp, it wouldn't even need syrup, but I prepared a syrup just to accentuate the aroma until the cake melts. For the syrup, I mixed 120 ml. of compote juice with 30 ml. white rom. Obviously, if you make a cake for children, give up rum.

2. I assembled the cake into a ring to make sure it came out straight. I placed a countertop at the base, moistened only the edges with a little syrup and distributed 150 grams of pineapple curd. On top of the pineapple cord, I put ½ of the remaining pineapple pieces from the dehydrated decoration (see above).

3. I continued with ¼ of the cream, leveled well with the spatula, then I added another layer of top. I syruped it a little better, I repeated with another 150 grams of pineapple curd, the remaining pineapple pieces and finally still ¼ of cream.

4. I covered everything with the last countertop, it is the one that was the base during cooling, that's why it has obvious traces of grill. I sprinkled it with a little syrup, wrapped the ring and put our cake in the fridge for 2 hours.

Finishing and decoration

After two hours in the cold, we take our cake out of the special cake ring. To me, I tell you in all sincerity, I already like the way it looks. Obviously, it will look even better in the end.

Coat the cake in the preserved cream (½ of the total amount) and level with a long spatula.

Finally, we dress the cake in coconut flakes and decorate it with dehydrated pineapple flowers. How could it be simpler, more natural but at the same time more elegant!

It's not only beautiful, it's also absolutely delicious this cake until the colada with coconut and pineapple. I hope you try the recipe and come back with impressions!


Chocolate cake with coconut and raspberry

A tasty and healthy chocolate cake, without sugar and without gluten, is waiting for you on this page. I replaced the unhealthy one with dark chocolate and cocoa, coconut sugar and almond flour. Here's a diet-worthy cake. Paleo, for example.


Chocolate cake with coconut & # 8211 good to lick your fingers!

The chocolate cake with coconut looks great and tastes delicious. It's so good you can't get enough of a single slice. If your birthday is approaching or you simply want to delight your taste buds with a tasty dessert, try this recipe.

Cream ingredients:

  • 1l milk, 1 sachet vanilla pudding
  • 60 gr cornstarch, 8 tablespoons sugar
  • 100 gr coconut, 10 gr gelatin
  • 300 ml whipped cream

Dough ingredients:

  • 2 egg whites, 60 gr sugar
  • 10 gr of wheat flour, 10 gr of corn starch
  • 10 gr cocoa powder, 1 teaspoon baking powder
  • 1 tablespoon sunflower oil, 1 tablespoon milk
  • 1 tablespoon rom

Ingredients for the filling:

Method of preparation:

For starters we will take care of the dough. Using a mixer beat the egg whites and gradually add the sugar. Turn off the mixer and add wheat flour, cornstarch, baking powder and cocoa powder. Mix lightly with a wooden spoon.

Then pour the oil, milk and rum into a thin line. Mix and divide the dough obtained into three. Wallpaper a round shape (24 cm) with baking paper and pour part of the dough. Put the tray in the preheated oven at 160 degrees for about 15 minutes.

When the dough is baked, take it out of the oven and leave it to cool. Bake in the same way as the other 2 worktops.

Now we can take care of the cream. Mix the pudding in a little milk. Put the remaining milk in a saucepan on the fire, and when it starts to boil add the pudding, cornstarch and sugar.

Stir until you get a thick pudding. Then take it off the heat and let it cool. Beat the liquid cream with a mixer until you get a firm cream. Add whipped cream in pudding, gelatin and coconut flakes. Divide the cream obtained into 3.

Heat 150 ml of liquid cream and add chopped chocolate to it. Stir gently to dissolve the chocolate. Divide the whipped cream with the chocolate into 3.

To assemble the cake, spread a cocoa top on a flat tray. Apply a layer of chocolate cream, add a layer of coconut cream and cover with the second top. Add again a layer of chocolate cream, a layer of cream and cover with the last top.

On top, put a layer of chocolate cream and, finally, coconut cream. We decorate the cake according to our own imagination. Put the cake in the fridge for a few hours and then cut it into slices. Good appetite and increase cooking!


Coconut Cake - Recipes

At Christmas I delighted my family with a delicious coconut cake & # 8211 as it looked perfectly suited to the weather outside: a fluffy white mound & # 8230 here it is:

  • 7 egg whites
  • 150g sugar (or less if you like less sweet desserts)
  • 200g coconut
  • 3 tablespoons flour
  • a pinch of salt
  • 7 yolks
  • 6 tablespoons sugar
  • 6 tablespoons milk
  • 200g butter 82% fat (good quality, ie without whey)
  • 2 sachets of vanilla sugar

For decoration & # 8211 2 tablespoons coconut flakes and 3-4 tablespoons white chocolate flakes

For the top: whisk the 7 egg whites with a pinch of salt and the sugar gradually added. After the sugar has been well incorporated and the egg white foam stays in the tapana, add spoon by spoon of coconut flakes and flour, stirring slowly from the bottom up so that the foam does not deflate. A cake form with detachable walls is lined with baking paper (I initially applied oil so that the paper has more adhesion). Pour the dough into the mold and simmer for 30 minutes.
For the cream: mix the yolks well with sugar, vanilla sugar and 6 tablespoons of milk until it forms a foam that is placed on a steam bath. Stir continuously until the cream thickens, then leave to cool. Butter at room temperature (although I do not like to advertise for free for nothing, I used President without salt, it is best for such creams based on butter, any other type of butter cheaper or at the same price should be rubbed as good as it is cold from the fridge to remove the whey from it) & # 8230 as I said, the butter at room temperature mixes well to become fluffier, and the cream cooled (but also at the same temperature as the butter, otherwise it is cut) add teaspoon by teaspoon until everything is incorporated.
Assembly: the cooled top is cut in two (or in three but it's a bit hard because it's crumbly) put half of the cream in the middle just like in a sandwich. Cover with the rest of the cream but be sure to stop 2 tablespoons of cream for garnish. In fact, it is decorated to everyone's liking and imagination, I used coconut flakes for the edge and white chocolate flakes for the top.
I don't want to brag, or something & # 8230 but it turned out really nice. Have fun!


Coconut Cake - Recipes

At Christmas I delighted my family with a delicious coconut cake & # 8211 as it looked perfectly suited to the weather outside: a fluffy white mound & # 8230 here it is:

  • 7 egg whites
  • 150g sugar (or less if you like less sweet desserts)
  • 200g coconut
  • 3 tablespoons flour
  • a pinch of salt
  • 7 yolks
  • 6 tablespoons sugar
  • 6 tablespoons milk
  • 200g butter 82% fat (good quality, ie without whey)
  • 2 sachets of vanilla sugar

For decoration & # 8211 2 tablespoons coconut flakes and 3-4 tablespoons white chocolate flakes

For the top: whisk the 7 egg whites with a pinch of salt and the sugar gradually added. After the sugar has been well incorporated and the egg white foam stays in the tapana, add spoon by spoon of coconut flakes and flour, stirring slowly from the bottom up so that the foam does not deflate. A cake form with detachable walls is lined with baking paper (I initially applied oil so that the paper has more adhesion). Pour the dough into the mold and simmer for 30 minutes.
For the cream: mix the yolks well with sugar, vanilla sugar and 6 tablespoons of milk until it forms a foam that is placed on a steam bath. Stir continuously until the cream thickens, then leave to cool. Butter at room temperature (although I do not like to advertise for free for nothing, I used President without salt, it is best for such creams based on butter, any other type of butter cheaper or at the same price should be rubbed as good as it is cold from the fridge to remove the whey from it) & # 8230 as I said, the butter at room temperature mixes well to become fluffier, and the cream cooled (but also at the same temperature as the butter, otherwise it is cut) add teaspoon by teaspoon until everything is incorporated.
Assembly: the cooled top is cut in two (or in three but it's a bit hard because it's crumbly) put half of the cream in the middle just like in a sandwich. Cover with the rest of the cream but be sure to stop 2 tablespoons of cream for garnish. In fact, it is decorated to everyone's liking and imagination, I used coconut flakes for the edge and white chocolate flakes for the top.
I don't want to brag, or something & # 8230 but it turned out really nice. Have fun!


Bounty cake with coconut

If Bounty Chocolate is your favorite, learn how to make a coconut-like coconut cream cake quickly and easily.

Mix the butter with the sugar, then add the eggs, one at a time, the milk and the rest of the dry ingredients for the counter.

Grease a cake pan and line with baking paper, then pour the mixture and bake at 180 degrees until the toothpick test (about 30 minutes). Leave to cool.

Put the cream milk, sugar and butter in a bowl on the fire and when it boils add the semolina. When it thickens, set aside and add the coconut.

Cut the cooled top in half and grease the second half with coconut cream, then place the top of the top over the cream.

Melt the sugar for the syrup until it caramelizes a little. Pour the milk over the sugar and simmer. Pour the sauce over the cake and leave in the syrup.

Melt the chocolate for the icing together with the butter, put the milk on top and mix.


Coconut tart with caramel

  • Alicia tomero
  • Cuisine: Spanish
  • Recipe type: dessert
  • Calories: 285
  • Gates: 8
  • Total time:

Ingredients

  • 150 g soft butter
  • 100g sugar
  • 3 egg yolks
  • Vanilla extract 1 tsp
  • 250 g wheat flour
  • The zest of a lemon
  • A pinch of salt
  • 400 g of caramel or caramel sauce
  • 150 g grated coconut
  • 1 Egg
  • 120g sugar
  • 30 g whipping cream

Preparation

In our Thermomix glass we add 150 g of soft butter, 100 g of sugar, lemon peel and a teaspoon of vanilla extract. I stirred over time 30 seconds at speed 3. After 10 seconds we open the lid and add the yolks one by one, every 5 or 6 seconds.

Add 250 g of wheat flour and a pinch of salt and knead everything together 1 minute and 30 seconds at kneading speed.

Remove the dough and spread it between two greaseproof papers or in the oven. We will do this so that the dough does not stick to the roll. Spread the dough with the rolling pin as wide as the pan in which we are going to place it.

We take the dough and place it on a tray and put it in the fridge for 30 minutes to harden.

When we take it out of the fridge, we place it on top of the pan and try to place it on the whole base and on the sides. We will put it in the oven and so that the dough does not grow, we place aluminum foil on the base and weigh it on top, adding two coats of chickpeas or something similar. Bake for 15 minutes at 180 °.

In the glass we will add 150 g of grated coconut, egg, 150 g of sugar and 30 ml of cream. I mixed everything up over time 30 seconds at speed 2.

With the base of the cold cake, remove the aluminum foil and the weights and cover the base with the caramel. Then toss the coconut mixture on top. In my case I added it with my hands, covering the whole surface well and leaving the mixture with volume. Put it in the oven at 180 ° for 10 minutes or until its surface turns golden. Let it cool and we will prepare our cake.

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Full Path to Article: Thermorecetas »Thermomix Recipes» Desserts »Caramel Coconut Tart


Chocolate cake with coconut and raspberry

A tasty and healthy chocolate cake, without sugar and without gluten, is waiting for you on this page. I replaced the unhealthy one with dark chocolate and cocoa, coconut sugar and almond flour. Here's a diet-worthy cake. Paleo, for example.


Bounty cake with coconut

If Chocolate Bounty is your favorite, learn how to make a coconut-like coconut cream cake quickly and easily.

Mix the butter with the sugar, then add the eggs, one at a time, the milk and the rest of the dry ingredients for the counter.

Grease a cake pan and line with baking paper, then pour the mixture and bake at 180 degrees until the toothpick test (about 30 minutes). Leave to cool.

Put the cream milk, sugar and butter in a bowl on the fire and when it boils add the semolina. When it thickens, set aside and add the coconut.

Cut the cooled top in half and grease the second half with coconut cream, then place the top of the top over the cream.

Melt the sugar for the syrup until it caramelizes a little. Pour the milk over the sugar and simmer. Pour the sauce over the cake and leave in the syrup.

Melt the chocolate for the icing together with the butter, put the milk on top and mix.


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