Coconut cakes
Coconut cakes
A collection of coconut cake recipes with step-by-step photos and instructions. We know how to make a delicious coconut cake (coconut flakes, flour, milk, butter and cream), and we are happy to share the recipe with you!
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Coconut Cake Recipes
Ingredients
Wheat flour – 80 g
Chicken eggs – 3 pcs.
Baking powder – 0.5 tsp.
Interior:
Coconut flakes – 150 g
Butter – 100 g
Glaze:
Butter – 50 g
For impregnation:
Cream of any fat content - 15-20 tbsp.
Shape diameter – 18 cm
Ingredients
Large chicken eggs – 8 pcs. (approx. 485 g)
Wheat flour “extra” – 150 g
Vanilla extract – 2 tsp.
Sweet powder – 130 g
For cream and decoration:
Cream cheese – 250 g
Soft cottage cheese – 340 g
Sweet powder – 180 g
Snow-white coconut flakes – 100 g
Fresh lemon zest – 1 tbsp.
Lemon juice – 2 tsp.
Vanilla extract – 1 tsp.
Candies “Raffaello” – 150 g
Ingredients
200 g – margarine;
150 g – sugar;
1 teaspoon – baking powder;
2 tablespoons – sour cream;
400 g - flour.
For cream:
200 g – chocolate (snow white);
200 g – sour cream;
Ingredients
Coconut flakes – 220 g
Vegetable oil – 1-1.5 tbsp (as needed)
Agar-agar – 4-5 tsp.
or gelatin – 40 g (according to the manufacturer’s advice, non-vegetarian option)
Sugar/honey - to taste
Vanilla - to taste
Coconut milk – 800 ml
Lemon juice / fruit puree – 150 ml
Lemon zest – 3-4 pcs.
For the caramel lemons:
Ingredients
Cocoa - 3-4 tbsp. spoons;
Milk – 1/2 cup
Sugar – 100 gr;
Optional vanilla sugar to taste;
Vegetable oil – 2 tbsp. spoons;
Soda – 0.5 teaspoon;
Boiling water – 1/2 cup.
For the coconut cream:
Sour cream – 200 ml;
Boiled condensed milk – 100 g;
Coconut flakes - about 1 cup.
Ingredients
Condensed milk – 1 can
Sour cream – 300 ml
Vanilla sugar – 5 g
Coconut flakes – 200 g
Marmalade – 400 g
Ingredients
Wheat flour – 160 g
Chicken eggs – 4 pcs.
Baking powder – 1 tsp.
Vanilla sugar – 1 tsp.
For cream:
Butter – 200 g
Condensed milk – 100 g
Coconut flakes – 2 tbsp.
Coconut liqueur – 1 tbsp.
For the layer:
Butter – 75 g
For syrup and decoration:
Milk chocolate – 25 g
Marshmallow – 10 g
Chocolate cookies in the form of coffee beans – 150 g
Round cookies – 2 pcs.
Ingredients
Black chocolate – 50 g
Wheat flour – 150 g
Chicken proteins – 5 pcs.
Chicken yolks – 5 pcs.
Baking powder – 1 pack
Jelly for cakes – 1 pack
Coconut flakes – 1 package
Heavy cream – 30 ml
Strawberry jam – 70 g
Raspberry jam – 50 g
Ready-made mixture “Tvoropysh” – 1 package
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Cake “Coconut whim”
I would like to offer you a very tasty festive cake with coconut flakes. It is prepared simply and simply and from affordable goods. Once you try it, you will fall in love with it forever. My guests were in complete ecstasy. Coconut cake creates a festive feeling and is perfect for the New Year's table. Try it, I'm sure you will get a lot of pleasure. This is truly a heavenly pleasure!
Ingredients for “Coconut Caprice Cake”:
Cookies
- Egg white – 9 pcs.
- Sugar - 300 g
- Coconut flakes - 300 g
- Starch - 3 tbsp. l.
Cream
- Egg yolk – 9 pcs
- Sugar - 150 g
- Sour cream – 300 g
- Wheat flour / Flour - 2 tsp.
- Butter - 200 g
- Kiwi (hard) – 4 pcs.
Production time: 60 minutes
Number of servings: 6
Nutritional and energy value:
| Ready meals | |||
| kcal 6691 kcal |
proteins 103.7 g |
fat 493.7 g |
carbohydrates 690.8 g |
| Portions | |||
| kcal 1115.2 kcal |
proteins 17.3 g |
fat 82.3 g |
carbohydrates 115.1 g |
| 100 g dish | |||
| kcal 304.1 kcal |
proteins 4.7 g |
fat 22.4 g |
carbohydrates 31.4 g |
Recipe for “Coconut Caprice Cake”:
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November 4, 2019 irina komandor #
November 4, 2019 Natalya772 # (recipe creator)
October 31, 2019 Natalya772 # (recipe creator)
October 31, 2019 wise1288 #
October 31, 2019 Natalya772 # (recipe creator)
October 28, 2019 Savush #
October 28, 2019 Natalya772 # (recipe creator)
October 28, 2019 dolage39 #
October 28, 2019 Natalya772 # (recipe creator)
October 27, 2019 Irushenka #
October 27, 2019 Natalya772 # (recipe creator)
October 27, 2019 natasha36od #
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October 27, 2019 Wera13 #
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October 27, 2019 Valushok #
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October 27, 2019 Valushok #
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Chocolate Coconut Cake Isanna
Sunday, April 24, 2016
Who here ordered chocolate-coconut cake from us? Because everyone in our family loves this combination, I decided not to put it on the back burner and immediately prepared this tasty and satisfying dessert. The cake is called Isanna and is made on the basis of coconut cakes, which are coated with chocolate ganache. In fact, it turns out to be a large and multi-layered Bounty bar, only even more tender, softer and, moreover, homemade.
I will write a little about the products. First of all, coconut flakes, which the recipe calls for in large quantities, can be created independently - see how here. Take medium-sized chicken eggs, and choose chocolate according to your own taste. I used black (72%), but you can also use milk - then the finished cake will be even sweeter. And about the cream. The original requires 300 ml of fat, in other words, at least 30%, but in the absence of this, I took 10%, and at the same time reduced the size to 250 ml.
For those who like to count calories: in the recipe for chocolate-coconut cake Isanna, according to my proportions, there are 393 kcal per 100 grams, but if you prepare the dessert with 30% cream, the calorie content increases to 429 kcal. Like this. By the way, although the cake is small in size (weighing 1100 grams), it is completely enough for 10 people. It's too filling...
Ingredients:
Making a dish step by step:
The recipe for Isanna chocolate-coconut cake includes the following ingredients: coconut flakes, chicken eggs, sweet sand, chocolate, cream, also a pinch of salt and vanillin. I wrote above about the replacement products and options.
So, let's prepare the coconut base for the cake. It’s hard to call it a sponge cake; rather, it’s a warm and airy interior for Bounty bars. However, we will create and bake it in the same way as a sponge cake. Break 3 large chicken eggs into a suitable bowl, add a pinch of salt and vanilla. We also pour 225 grams of sweet sand there.
Stir everything with a whisk and set to heat in a water bath. Not on low heat (so the eggs can curl) directly on the stove, but specifically in a water bath. To do this, pour water into a saucepan and bring it to a boil. Place a bowl with 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, we heat the egg mixture to 60 degrees. I don’t have a culinary temperature gauge, so I use my finger to determine it. 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. Naturally, 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) carefully mix it into the air mass in the same way as mixing biscuit dough. In other words, folding movements from bottom to top.
As a result, this is the dough that comes out - it is not thick and not liquid, it flows off the spatula rather lazily.
Take a rectangular baking dish (about 20x30 cm), cover it with parchment paper and put 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 a very relative concept. My shortcake was ready in 25 minutes, but it can take from 15 to 30 minutes. The main indicator of the readiness of the base is the compacted top crust, which does not stick to your fingers. We take the pan out of the oven and let the coconut cake cool one hundred percent (!). Don’t even try to cut and remove the warm shortbread 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, in other words, 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 intensively. The heat of the cream will melt the chocolate very quickly, but it is important to always stir it so that it does not curl into lumps. The result will be a one hundred percent homogeneous, smooth and shiny chocolate glaze. At first it will be watery - just let the ganache cool for about 15 minutes (stir several times during this period of time) and it will thicken.
When the coconut cake has cooled one hundred percent, 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 together with the pan. As a result, the shortbread will lie with the bottom side up. We remove the paper on which we baked the shortbread - it just comes off.
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 remains unstained.
We grease the cake with part of the chocolate ganache, which must be approximately divided so that there is enough for another layer and coating.
Place the 2nd cake layer on top, layer it with chocolate ganache and place the 3rd cake layer. Generously coat the sides and top of the cake and place it in the refrigerator for the glaze to set.
In fact, after an hour, this chocolate coconut cake is ready and ready to serve. But you can decorate the dessert however you like. I have this palm tree, which I painted with melted snow-white chocolate - you need almost 25-30 grams, maybe less.
We will also create coconut nuts for the children. You can roll hazelnuts or almonds in cocoa, but I didn’t have nuts at that moment, so I melted a little milk chocolate, cooled it, rolled it into balls and rolled it in cocoa powder.
Now look at what the paper backing was needed for - we just pull it out from under the cake and our beautiful tray is spotless and doesn’t need to be wiped clean of chocolate.
Here's a cross-section of Isanna's chocolate coconut cake. In fact, this is a large multi-layer Bounty bar, which comes out softer, juicier and looks quite beautiful. Irish, I hope I completed the order, huh?
Bounty cake coconut chocolate sponge cake
Chocolate dessert with exotic coconut flavor. The name of the cake speaks for itself, because it looks like a Bounty chocolate bar. Soaked chocolate cakes, coconut interior and chocolate glaze. The dessert tantalizes your nose with its chocolate smell so much that it’s simply impossible to resist!
- Main
- Recipe groups
- Bounty cake coconut chocolate sponge cake
Ingredients and how to cook
ingredients for 12 servings or - the number of products for servings suitable for you will be calculated automatically!'>
| tea spoon | 5 ml |
| dessert spoon | 10 ml |
| tablespoon | 20 ml |
| cup | 200 ml |
Total:
| Composition weight: | 100 gr |
| Calorie composition: |
314 kcal |
| Belkov: | 7 g |
| Zhirov: | 21 g |
| Carbohydrates: | 28 g |
| Used: | 13 / 37 / 50 |
| N 14 / C 0 / B 86 | |
Production time: 1 d 5 h
Step-by-step production
Step 1:
To make a chocolate sponge cake for a coconut Bounty cake you will need: eggs, sugar, flour, cocoa, salt, vanillin. All products should be at room temperature.
Step 2:
Combine flour, cocoa, vanillin and sift well.
Step 3:
Carefully divide the eggs into whites and yolks.
Step 4:
Beat the yolks with half the amount of sugar with a mixer at highest speed until a dense yellowish mass. Wash the mixer thoroughly and dry thoroughly.
Step 5:
Beat the egg whites at low mixer speed until soft peaks form, increasing the speed evenly. Add sugar in small portions without stopping whisking. Beat the whites until stiff peaks form. At the end of whipping, add salt to stabilize the protein mass.
Step 6:
Add the whipped whites into the yolks in small portions, stirring gently from top to bottom so that the egg mass is enriched with air bubbles.
Step 7:
Sift flour mixed with cocoa and vanilla into the fluffy egg mass.
Step 8:
Mix with smooth movements from top to bottom until smooth and lumps disappear.
Step 9:
You are sure to get a smooth, airy chocolate dough.
Step 10:
Line the bottom of the baking dish with parchment and grease with oil if necessary. I used siliconized parchment, so I didn’t grease it. There is no need to grease the sides of the mold. The biscuit will rise during baking and seem to “cling” to the edges.
Step 11:
Bake the biscuit in an oven preheated to 180 degrees for about 35 minutes. Do not open the oven for the first 25 minutes so that the biscuit does not turn into a donkey. Check readiness with a wooden stick. If it’s dry, it means the biscuit is ready. Allow the finished biscuit to cool one hundred percent.
Step 12:
For coconut insides you will need: coconut flakes, sugar, butter, milk. Dark chocolate and milk are useful for icing, and drinking cream for soaking the cakes. A little coconut shavings can be thrown in for decoration.
Step 13:
For the inside, combine milk, sugar, and butter in a saucepan. Over medium heat, stirring until the sugar and butter dissolve.
Step 14:
Add coconut flakes and stir. Cook over low heat, stirring frequently, for about 10 minutes until thickened. Remove the pan with the inside from the heat and let cool.
Step 15:
Using a sharp knife, cut the biscuit horizontally into 2 biscuits.
Step 16:
Any shortbread is perfect to soak in cream.
Step 17:
Assemble the cake. Place the bottom crust on a plate. Spread the cooled coconut filling on top sparingly.
Step 18:
Cover with the second crust and press down lightly. Place the cake in the refrigerator for an hour. If you apply the frosting to a cooled cake, it will adhere better.
Step 19:
For glaze, pour milk over chocolate slices. In a water bath, stirring constantly, bring the mixture until smooth. You can simply pour hot milk over the chocolate and mix thoroughly until you obtain a smooth chocolate mass.
Step 20:
Cover the top and sides of the cake with frosting. Decorate with coconut shavings or as your imagination dictates. Place the cake in the refrigerator for 5-6 hours until it is thoroughly soaked. Cut into pieces and serve. Bon appetit!
The freshest biscuit tends to crumble when cut into shortcakes, so it is better to let it sit for at least 8 hours. I always bake a sponge cake the day before and assemble the cake the next day.
Chocolate for glaze must be of good quality without additives.
The glaze can be prepared according to any other recipe, including the use of cocoa.