Coconut cake recipe with photo

I invite all coconut lovers to prepare a cake with coconut flakes - a recipe with photos and detailed descriptions. We will also prepare a delicious cream with coconut flakes: a recipe that can be used for pies, tartlets and cakes. This delicacy is very tender and crunchy at the same time. If you have fresh coconut meat, the coconut cake will be even more flavorful.

For the base of the cake, you can use white crackers or shortbread. If you only have fresh bread or a bun, then you should first cut the crumb and dry it in the oven or in a frying pan, and then grind it into crumbs. The prepared tartlet should be placed in the refrigerator for 20 minutes.

The cream with coconut flakes turns out liquid at first. It needs to be allowed to cool, then poured into a tartlet and allowed to harden completely in the refrigerator. It takes time for the coconut cake to set and not spread when slicing. You can also add gelatin to the cream, which will help the cake keep its shape even better.

Grind the shortbread into crumbs, add melted butter and form into a tartlet in a springform baking dish. Place in the refrigerator for 20 minutes.
Dissolve corn starch in 1/2 cup milk. Add sugar and salt to the rest of the milk, pour into a saucepan with a thick bottom and let it boil.
Pour the diluted starch into the milk in a thin stream, stirring constantly. Let the mixture simmer for 1 minute.
Stir the yolks and pour in half the milk mixture in a thin stream, stirring well. Then add the rest of the milk and boil the mixture for another minute.
Remove the mixture from the heat, add 30 g of butter, half the coconut and vanilla sugar. Let the mixture cool completely and pour into the tartlet.
Place the pie in the refrigerator until completely frozen.

This dessert can be a great addition to tea or coffee. It doesn’t take much time to prepare it, just like a cup of coffee. But if you are very busy, a specialized company, such as Ruta-Service, will help organize a coffee break at work.

Tags: coconut cake, no-bake cake, coconut cake

About the author: porezeptu

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Chocolate cake with coconut

The combination of two delicacies such as chocolate and coconut is truly killer and unique. That is why this cake has gained so many fans. The availability of products, a minimum amount of time for preparation, combined with an unsurpassed taste and aroma, make chocolate-coconut cake extremely attractive to many housewives.

Required ingredients:

fresh milk – 225 g;
granulated sugar - 13 tbsp. l.;
chicken egg (medium) – 4 pcs.;
coconut shavings – 200 g;
butter – 100 g;
liqueur (any) – 4 tbsp. l.;
cocoa – 4-5 tbsp. l.;
flour - 3 tbsp. l.;
soda – ¼ tsp.

Cooking steps:

We separate the eggs separately into whites and yolks. Place the whites in the refrigerator, and add 1 tbsp to the yolks. l. granulated sugar and grind thoroughly.
After this, take out the whites and beat them with 5 tbsp. l. sugar until thick, fluffy foam.
Add the whipped whites to the yolk mixture and mix gently.
Add cocoa, flour and soda, quenched with vinegar or lemon juice, into the protein-yolk mass. Mix everything thoroughly but gently and bake in the oven, preheated to 180 degrees for 25-30 minutes.
For the cream, mix granulated sugar, coconut flakes, fresh milk and butter in a saucepan. Cook over low heat, stirring, for several minutes until thickened. Remove from the stove and cool.
Cut the cooled cake into two parts, and soak both of them with liqueur. After this, spread the chilled cream on one part of the cake and cover with the second half of the sponge cake.
The top of the cake is usually covered with frosting. To prepare it, mix fresh milk, sugar and cocoa. Cook this mixture until thickened, adding a little butter at the end. The cake should be covered with hot glaze.

Coconut cake is the perfect dessert for any occasion. Made with love, it will definitely make the right impression on everyone who tries it. Your family will be surprised, and you will feel like the queen of the feast.

Coconut milk dessert

Ingredients:

flour – 230 – 250 g;
cocoa – 30 – 40 g;
baking powder – 1.5 small. spoons;
soda and salt - half a small spoon each;
coconut milk – 2 tbsp;
water – ½ cup;
sugar – 190 g;
sunflower oil – 80 ml;
lime/lemon juice – 1 large spoon;
dark chocolate – 2 bars;
corn starch - 1 large spoon;
powdered sugar - 2 small spoons.

Preparation:

1/3 tbsp. coconut oil (room temperature) mixed with water. Add two types of sugar.
Separately combine flour, cocoa, baking powder, salt and soda.
Add lime juice and oil to a bowl with coconut milk.
Combine dry and liquid mass. If it turns out to be too thick, add a couple more tablespoons of water.
Pour the homogeneous dough into a springform pan lined with parchment on the bottom. Bake at medium temperature for a little over half an hour.
Leave the resulting biscuit on a wire rack for half an hour. Then wrap it in a bag/film and put it in the refrigerator overnight.
Cut the base into three identical layers.
Melt the chocolate. Mix with starch, powder and remaining coconut milk. Combine all ingredients with a whisk. Leave the mixture at room temperature for 20 minutes so that it has time to thicken.
Coat the cakes with cream and place on top of each other.

Decorate the coconut milk treat to your liking.

Cooking the dish step by step with photos:

The recipe for Isanna chocolate-coconut cake includes the following ingredients: coconut flakes, chicken eggs, granulated sugar, chocolate, cream, as well as a pinch of salt and vanillin. I wrote above about the products and replacement options.

So, let's prepare the coconut base for the cake. It’s hard to call it a sponge cake; rather, it’s a tender and airy filling for Bounty bars. However, we will make and bake it in the same way as a sponge cake. Break 3 medium chicken eggs into a suitable bowl, add a pinch of salt and vanilla. Add 225 grams of granulated sugar there.

Stir everything with a whisk and put it in a water bath to warm up. Not on low heat (so the eggs can curl) directly on the stove, but in a water bath. To do this, pour water into a saucepan and bring it to a boil. Place a bowl of eggs on top - it is important that the bottom of the bowl does not touch the water. And just like that, with constant vigorous stirring, heat the egg mixture to 60 degrees. I don't have a cooking thermometer, so I use my finger to determine. The mass will be quite hot, but tolerable. I didn’t time it, but we cook for about 8-10 minutes.

Remove the bowl from the water bath and immediately beat with a mixer at high speed until a fluffy and light mass is formed, which should greatly increase in volume and cool to room temperature. Of course, you can beat the eggs and sugar with your hands using a whisk, but then be prepared to do this for at least 15 minutes.

Now pour in 190 grams of coconut flakes and with a spatula (spoon) gently mix it into the air mass in the same way as mixing biscuit dough. That is, folding movements from bottom to top.

Take a rectangular baking dish (ideally 20x30 centimeters), cover it with parchment paper and place the coconut dough in it. Flatten it with a spoon or spatula.

Bake the coconut base in a preheated oven at 180 degrees. Time in this case is an extremely relative concept. My crust was ready in 25 minutes, but it can take 15 to 30 minutes. The main indicator of the readiness of the base is a dense top crust that does not stick to your fingers. Remove the pan from the oven and let the coconut cake cool completely (!). Don’t even try to cut and remove the warm cake from the paper - it is still very fragile and will simply fall apart.

While the coconut base is cooling, prepare the chocolate glaze (ganache). To do this, pour the cream into a small saucepan or saucepan and bring it almost to a boil, that is, warm it up very well. Remove the dishes from the heat and add chocolate to the cream, which we break into pieces in advance.

Now we begin to mix the chocolate and cream very actively. The heat of the cream will melt the chocolate very quickly, but it is important to stir it all the time so that it does not curl into lumps. The result is a completely homogeneous, smooth and shiny chocolate glaze. At first it will be liquid - just let the ganache cool for about 15 minutes (stir a couple of times during this time) and it will thicken.

When the coconut cake has cooled completely, it will need to be cut into 3 equal rectangles. To do this, take another piece of parchment paper, place it on top of the coconut pan and turn it over onto a new sheet along with the pan. As a result, the cake will lie bottom side up. We remove the paper on which we baked the cake - it comes off easily.

Now place one rectangle of coconut cake on the dish or plate on which you will serve the cake. I highly recommend lining the dishes with 4 strips of baking paper - then the dish will remain clean.

Lubricate the cake with some of the chocolate ganache, which needs to be roughly divided so that there is enough for 1 more layer and coating.

Eggs - 3 pieces,
Sugar – ¾ cup,
Flour - about ¾ cup,
Baking powder - 0.5 tsp,
Cocoa - 2 tablespoons,

(250 ml glass);

Impregnation for cakes:

Cream 10-12 tablespoons;

Milk - 200 ml,
Sugar - 100 grams (1/2 cup),
Butter 100 grams,
Coconut flakes 150 grams.

Chocolate glaze:

Milk -100 ml,
Butter - 50 grams,
Sugar - 4 tbsp. spoons,
Cocoa - 4 tbsp. spoons.

Cooking process:

Let's start with the biscuit dough. In a separate cup, mix all the dry ingredients: cocoa, flour and baking powder. Beat the eggs for about ten minutes with a mixer.

You should get a white thick mass.

We put the mixer aside; we won’t need it. Add the flour mixture to the beaten eggs in parts and mix gently with a spoon.

The chocolate biscuit dough is light and airy. Now all that remains is to bake it. For baking, we use our assistant multicooker, but in the oven the sponge cake for the Bounty cake bakes twice as fast. Choose the cooking method at your discretion. We grease the bowl with butter and lay out the dough. Don't forget to level it.

The chocolate base for coconut cake in a slow cooker is prepared on the “baking” program for 60 minutes. The baked biscuit must cool completely. Then just cut it into two parts.

In the meantime, let's start with the filling. I pre-soaked coconut flakes in milk, I was afraid that they would be dry, but everything turned out well. You don’t have to soak it, but just cook it longer. You can cook the coconut filling for the Bounty on the stove; I decided to cook it in a slow cooker. Place butter and sugar in a bowl and add milk. I let the butter warm up and melt, and poured in the coconut shavings. I cooked it on the “stew” mode for half an hour. If the chips had not been soaked, it would have taken more time to cook in this mode. You can speed up the process with more powerful “baking” by stirring more often.

When cooking, the filling should absorb all the liquid and should be allowed to cool before assembling the cake.

The cakes are cut, now soak them in cream. If you don't have cream in the house, soak the chocolate sponge cake with milk. The fun begins. Place the filling on the bottom crust.

The unfinished cake looks so beautiful! The boiled coconut shavings are laid out very well, you get quite a lot of it, which is why the Bounty cake is so delicious. The coconut layer on the base must be compacted well so that it does not crumble when cutting the cake.

We cover the filling with the second cake layer. What a beauty he turned out to be! All that remains is to pour the glaze on and our cake will be ready.

Let's start preparing the chocolate glaze. I quickly cooked it on the stove. Place cocoa, sugar and butter in a saucepan.

As soon as it all boils, you need to simmer over low heat for about five minutes until the glaze thickens. Now you need to cool it to a warm state. This way it will be better for her to cover our cake.

The Bounty cake needs to stand for some time, it is better to put it in the refrigerator overnight.

Please cut off piece by piece and please your loved ones with a delicious cake!

We thank Svetlana Kislovskaya for the recipe for coconut cake in a slow cooker.

The site Notebook of delicious recipes wishes you a pleasant tea party!

All those with a sweet tooth who love coconut should definitely try this delicacy. It can be prepared in different ways, for example, with a chocolate or milk base. Leave the finished coconut cake in a cool place so that the shavings are well absorbed into the cream.

Ingredients:

flour – 80 – 90 g;
eggs – 3 pcs.;
sugar – 210 – 220 g;
cocoa – 20 – 30 g;
coconut shavings – 130 – 140 g;
baking powder – ½ small. spoons;
cream and milk - 2/3 tbsp each;
butter – 120 – 130 g.

Preparation:

Beat the eggs with half the sugar until a fluffy white mass forms. At the same time, the sweet crystals should completely dissolve in it.
Separately mix the remaining dry ingredients except coconut. Add it in parts to the whipped mass. Gently stir from the middle of the cup to the edges.
Bake it in a biscuit tin for 20 - 25 minutes at 200 degrees. The readiness of the cake base can be determined by a dry toothpick.
Let the biscuit rest. If you prepare it in advance and leave it overnight, the base of the cake will not crumble and become excessively soggy. Afterwards, cut it into two parts.
Mix the milk with the remaining sand and butter. Wait for the sweet crystals and fat to dissolve.
Add coconut. Cook the mixture for 12 – 14 minutes. It is important to constantly stir it and not let it burn. Cool the filling.
Soak the cakes with cream. Coat with coconut mixture.

If desired, generously drizzle the finished treat with homemade chocolate glaze.

Assembling the cake

The photo of the assembly was lost somewhere, but there is nothing complicated about it. Cover a cutting board or plate with cling film (baking paper), and place a cake ring or springform pan on top. It is better to line the sides of the mold with acetate film or baking paper, then the sides of the cake will be neat. You can see an approximate assembly process in the strawberry cheesecake recipe or in the mousse cake recipe. Place dacquoise and a third of the mousse on the bottom of the mold (if you decide to make two biscuits, then half the mousse). Place the mold in the freezer for 3-5 minutes, the mousse should set slightly. Then place the second sponge cake, lightly pressing it onto the mousse, top with another third of the mousse, and put it in the freezer. Then the last sponge cake and the remaining mousse. Place the cake in the refrigerator until completely frozen or in the freezer for two hours.

Other cream

If you don’t like the vanilla cream, you can replace it with another, more original one. Now we will tell you how to prepare coconut cream for a cake.

The recipe is quite simple to follow. To prepare you need:

• a glass of milk and the same amount of sugar; • three beaten yolks; • one hundred grams of margarine; • spoon of vanilla sugar; • a glass of small nuts; • a glass of coconut flakes.

Preparation

1. First you need to take a saucepan and mix milk, margarine, sugar, vanillin in it. 2. Beat the yolks with one teaspoon of water. Then they should be poured into the milk in a thin stream. 3. The pan should be placed on low heat. Cook until tender, stirring constantly. Then remove the creamy mass from the heat and add nuts and coconut flakes to it. You can decorate a cake with this cream.

Delicate coconut cream for cake. Recipe for those on a diet

Cream of coconut is ridiculously easy to make and tastes better than any other store-bought alternative. Rich taste, pleasant texture, fresh aroma and no chemical additives. What could be better?

Ingredients:

400 ml coconut milk;
375 g brown sugar;
12 g coconut powder;
a pinch of salt.

Combine all ingredients in a saucepan, heat gently and stir until sugar dissolves. You can use Lenten cream both for cakes and for decorating coffee drinks and alcoholic cocktails.