Coconut cream for cake, recipe with photo

Cakes are specifically those desserts that are very popular at various holidays and celebrations. But for the delicacy to be truly tender and tasty, you need to prepare the right cream for it. In this article we will tell you in more detail how to create coconut cream for a cake, according to ordinary recipes with photos, step by step, at home. The finished layer comes out indescribably airy and tender, and coconut shavings will give the cake an unusual exotic taste and smell.

Creamy milk mixture with coconut

Products:

milk 2.5% - 510 ml;
semolina - 3 spoons;
sweet sand - 145 g;
butter - 125 g;
1st grade flour - 3 tablespoons;
coconut shavings - 210 g;
vanilla sugar - 12 gr.

Manufacturing:

So, to prepare coconut cream for the cake, you need to take a couple of glasses of milk, pour this amount into a saucepan, and then bring to a boil over medium heat. As the milk base boils, sweet sand, as well as sugar and vanillin, are evenly added to it. Cook the mixture until the sugar grains dissolve.
After this, the heat is reduced to a minimum, and butter is added to the composition; if this product is not at home, you can replace it with cream, in which case 410 ml of the product is taken. Mix everything again and bring to a boil.
In the meantime, take three tablespoons of flour and semolina, combine the products in a separate container, and then pour them evenly into the milk mass. It is better to stir the milk base with a whisk to avoid the formation of lumps in the finished cream. This composition is boiled until the semolina is completely cooked, and then the cream is removed from the heat.
If the mass is too thick, after cooling, you can pour the remaining milk into it and beat everything with a blender. The creamy mass goes back onto the stove and cooks, after boiling, for 5 minutes. Two hundred grams of shavings are poured into the seething mixture; if you want to get the most coconut mixture, then the amount of shavings can be increased slightly. The mixture must be constantly stirred so that the chips do not settle to the bottom of the container.
This coconut cream for a cake, according to the indicated recipe, is allowed to cool for some time, and then it is whipped again to make the mass fluffy. The prepared mixture is used to cover light sponge cake layers. If this is necessary, then the cream is sent for storage in the refrigerator. This composition is stored for no more than 5 hours.

Milk-based cream with starch and coconut flakes

Ingredients:

coconut shavings - 230 g;
powdered sugar - 395 g;
milk of the highest fat content - 1.3 liters;
1st grade flour - 10 spoons;
soft butter - 610 g;
potato starch - 2 tablespoons.

Manufacturing:

Judging by the number of goods indicated, you can understand that there should be quite a lot of finished cream, for this reason we should prepare a container for storing the finished product in advance. For production, starch and flour are taken, these products are mixed together in a separate bowl. Then, add milk to the indicated ingredients and mix everything with a whisk.
The mixture is allowed to stand for about fifteen minutes, after which the container is placed on the fire and left to cook until it boils. As soon as the composition boils, add sweet powder to it and mix the cream well. Boil the milk mass for 5 minutes until the powder dissolves perfectly.
Once this process is completed, coconut shavings are introduced into the still hot base, and then everything is mixed and the composition is allowed to cool. Once the cream has cooled, beat it with a mixer until thick. After cooling, add soft butter to the cream mixture and beat everything again. Place the cream mixture in the refrigerator for 40 minutes.

Creamy coconut milk base

Ingredients:

cool coconut milk - 1 can;
powdered sugar - 2 tablespoons;
vanilla extract - 3 drops.