Coconut cake with vanilla cream



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Coconut wheat:


Beat the egg whites with a pinch of salt and sugar until you get a thick and shiny foam. Add the coconut and incorporate with a spatula. Wallpaper a tray with baking paper and pour the composition, level and put the tray in the oven 160-170 degrees until it is golden on top. After it has cooled, carefully remove the top from the tray (be careful that it crumbles slightly), remove the paper and place it again in the tray in which I also baked it on baking paper.


For the chocolate layer:


Put the chocolate and whipped cream on the water bath until it is homogeneous, then pour it immediately over the counter, level it and let the tray cool.

Vanilla cream: The yolks are mixed with sugar, starch and 100ml. Cold milk. Bring the rest of the milk to a boil. When it has boiled, pour it over the yolk mixture and boil continuously, stirring constantly until it thickens. Let it cool while we beat the whipped cream. We mix the cooled cream with the mixer and we add a ligure of the whipped cream until we incorporate it all. Flavor with vanilla essence. Spread the cream over the chocolate layer, and decorate with grated chocolate. Let the tray cool for a few hours.


Portion carefully with a knife heated in hot water.

Spor and good appetite!






Recipe: Cake with coconut and vanilla cream

Ingredients sheets for Coconut Cake
& # 8211 150 grams of margarine
& # 8211 150 grams of powdered sugar
& # 8211 1 tablespoon dismantled
& # 8211 2 tablespoons cocoa
& # 8211 1 or
& # 8211 1/2 sachet of baking powder
& # 8211 350 grams of flour

Indrediente countertop for coconut cake
& # 8211 6 egg whites
& # 8211 250 grams of sugar
& # 8211 200 grams of coconut

Cream ingredients for coconut cake
& # 8211 6 yolks
& # 8211 2 tablespoons flour
& # 8211 200 grams of sugar
& # 8211 1 sachet of vanilla sugar
& # 8211 300 ml milk
& # 8211 250 grams butter or margarine

For ornament : grated chocolate and 2-3 tablespoons coconut

Preparation sheets for coconut cake
Mix soaked margarine at room temperature with powdered sugar, egg and sour cream. Add cocoa, baking powder and flour. Knead a dough that is divided into two equal parts. Each side is stretched with a rolling pin and a rectangular sheet is made, the size of the tray in which we bake the cake.

Cooking with coconut
Beat the egg whites well until the foam stays on the phone. then add the sugar one by one and beat until it melts. Then gradually add the coconut and mix slowly with a spoon, more by inverting, until fully incorporated.

Cream preparation for coconut cake
In a saucepan, mix the yolks with the sugar, vanilla, flour and milk. The cream is boiled on steam until it thickens, stirring constantly so as not to become lumpy.

Then allow to cool and mix with 250 grams of butter or margarine.

Preparation of coconut cake
Take a tray, grease it with oil and line it with flour. Spread the first sheet in the pan, and pour over the foam top with coconut.

Cooking coconut cake

Level it evenly and place the second sheet on top.

preparation of coconut cake

After sitting down, prick from place to place with a fork to get the air out. Place the pan in the oven until the cake is baked, approx. 45 minutes.

After removing the coconut cake from the oven, let it cool. Spread vanilla cream on top and grate the dark chocolate and sprinkle with coconut.

Coconut cake with vanilla cream

Let the cake sit for a few hours, so that it softens well and then you can portion it.


COCONUT CAKE AND VANILLA CREAM

Ever since I saw this cake (more than 3 years ago ..) it fell off my trunk :)) but only now I managed to try it. And I did well.

It's very good. It has coconut, chocolate, cream, exactly what I like the most.

Although it is not the most beautiful cake, I assure you that the taste far exceeds the appearance & # 128578

I made small changes compared to the original recipe, but the result is very good

1 tablespoon ness coffee (I put 2 inks)

150 g chocolate (100 g bitter + 50 g with milk)

1 sachet of instant vanilla pudding powder

(tray: 32 & times22 cm & ndash but it goes a little bigger)

How come:

Beat the egg whites with a pinch of salt, add the sugar in the rain,

mixing continuously until a hard and shiny foam results.

Put coconut and mix with a spatula.

We put the composition in a tray lined with paper and then greased with oil (I greased the tray a little before putting the paper, to make good adhesion).

Bake at 160 degrees, until slightly golden on top.

Let it cool, without removing the top from the tray, because it is very brittle.

After it cools, we turn it over on the serving platter and carefully remove the paper (I put it back in the tray after removing the paper).

We start assembling the cake.

For the chocolate layer, put all the ingredients in a bowl on a bain-marie, mix until smooth.

Immediately put the cream obtained over the cooled countertop.

For the vanilla cream, we put together the cream with the pudding powder and about 1/2 of the amount of milk.

and mix (if it hardens too badly, add more as you mix milk - I used about 200 ml).

In the end you have to get a slightly firmer consistency than whipped cream. The resulting cream is placed over the chocolate layer.

Refrigerate for a few hours, then cut. Store in the refrigerator. Consumed cold is much better.


Coconut Cake

Coconut Cake is one of biscuit favorite with us. Of all homemade cakes preparations can say that this Coconut cake is highly valued as well Coconut Cake and Vanilla Cream.
I think if I prepared all day good morning CAKE and if all were done with coconut no one would refuse me.
Among other things, we recommend that you browse others good cakes like this.

Coconut Cake - Ingredient

Ingredient Was Coconut Cake
300 g flour150 g lard or butter
100 g sugar
2 tablespoons cocoa
1 sachet baking powder (8 g)
sour cream as it contains

tray size 28 & # 21540

Ingredients for filling Coconut Cake
6 egg whites
200 g sugar
250 g coconut

Ingredient Cream Cake with Coconut
6 yolks
6 tablespoons flour
1 tablespoon sugar
500 ml of milk
250 g butter 82% fat
200 g sugar

Preparation of Coconut Cake

Mix 300 g flour with 150 g lard or butter, 100 g sugar, 2 tablespoons cocoa and baking powder. Add as much cream as possible so that we obtain a homogeneous dough.
This resulting dough is divided into two equal parts. One side is spread in a tray lined with baking paper. We will put the next filling on top.
Coconut filling
Beat the 6 egg whites with 200 g of sugar to which we add 250 g of coconut.
Mix lightly then pour this composition over the sheet already spread in the tray. Spread the second sheet and place it on top of the coconut filling.
Put the tray in the oven until it bakes (we test with the toothpick).
Then remove the cake pan from the oven and leave it to cool. During this time we prepare the cream.

Preparation Cream-Coconut Cake

Rub the 6 yolks with 6 tablespoons of flour, 1 tablespoon of sugar to which we will gradually pour the cold milk so as not to make lumps. Boil this composition until it thickens. It is then left to cool.
The 250 g butter is rubbed with 200 g sugar then added to the boiled cream and frothed until smooth.

Assembly - Coconut Cake

Pour the cream over the baking tray over which we scrape the chocolate or chocolate fondant bar.
Let the cake cool for 2-3 hours and then portion it with a hot knife into pieces as desired.


Cake rolled with coconut and strawberries

Ingredients for pandispan:: 6 eggs, 50 g butter with min. 82% fat, 250 g flour, 150 g sugar, a pinch of salt, 1 teaspoon vanilla essence, grated lemon peel (optional), 5 tablespoons boiling water, 350 g strawberries

Ingredients for the glaze: 400 g sugar, 60 g cocoa, 300 ml water, 75 g butter with min. 82% fat, 1 teaspoon vanilla essence

Ingredients for decoration: 200 g grated coconut

Method of preparation: Preparation of pandispan. We start by separating the eggs, the egg whites from the yolks. Put the egg whites in a bowl, add a pinch of salt and mix until foamy, then add over half the sugar and continue mixing until you get a strong foam like meringue. Separately in another bowl put the yolks, the other half of the sugar, the vanilla essence and the grated lemon peel. Mix the yolks until you get a foam over which you add melted and cooled butter (slightly warm) and boiling water. Also in the composition of the yolks, gradually add the flour. We will obtain a sticky dough over which we will add with the help of a spoon, the beaten egg whites. Mix lightly until incorporated and we obtain a creamy dough. Level it and put the washed and cleaned strawberries on top, then pour the rest of the composition. Bake the pan and bake for about 20-25 minutes at 180 ° (in a preheated oven). After baking, leave to cool, then remove from the pan, remove the baking paper and cut into cubes.

Preparation of the glaze. In a pot, mix the cocoa with the sugar, fill it with water and put the pot to boil. When it starts to heat up in the composition, add the butter. Leave the pot on the fire to boil until you get a chocolate sauce without lumps, then leave it to cool.

The pieces of Chilled panispan is first soaked in glaze and then lightly passed through coconut. The icing must penetrate evenly into the dough, on all sides, but the inside must remain yellow, to see the pandispan.

Take it out on a tray and leave it to dry for a while, then it can be consumed.


Cake with vanilla cream and ness foam

Dessert cake recipe with walnut and vanilla cream from the Cakes category. See also great recipes for egg white muffins! Vanilla and coconut cream cake. Allow the countertop to cool then grease it with a cream made of butter, powdered sugar and instant coffee (ness). Garnish the cake with coconut or a powder of. Check, Cake Recipes, Dessert Recipes, Recipes. For the top: Beat the egg whites with a pinch of salt. Add the sugar and mix for a few more minutes. COCONUT CAKE AND VANILLA CREAM & # 8211 Ever since I saw this cake (now better & # 8230 1 tablespoon ness coffee (I put 2 inks).

This is a cake for coconut lovers and lovers. Chocolate layer: 2 tablespoons cocoa 2 tablespoons sugar 1 tablespoon ness 100 g…. Vanilla cream is obtained by mixing liquid cream, pudding powder and sugar. Meringue cake with vanilla cream and ness is a delicious dessert for anyone.

Put the rest of the cream on the drum sheet. Grate the dark chocolate on top.


Coconut cake with vanilla cream

My dear ones, it's been a while since I posted new recipes, but these days I managed to make some time to bring you a new cake recipe, which you can try for Christmas or New Year's table.

It is a cake that looks very good in the section, and the taste is of course a very good one, with flavors that combine excellently: coconut top, coffee flavored with liqueur, fine vanilla cream, chocolate… a wonder!

The quantities are for a tray with dimensions of 20 & # 21530 cm

Preheat the oven to 180 degrees Celsius and line the form with baking paper.

Wheat ingredient

For 2 countertop sheets, we need:

  • 6 egg whites
  • A pinch of salt
  • 6 tablespoons sugar
  • 60 grams of coconut flakes (scrape if you have the patience, or take coconut flakes like this directly)
  • 2 tablespoons flour

Preparation

In the bowl of the mixer, beat the egg whites with a pinch of salt, then gradually add the sugar and continue to mix until you get a strong meringue and the sugar is melted.


Over the egg whites, add the flour and coconut mixture.

Mix lightly with a whisk or spatula and divide the composition into 2 equal parts.

Put in the tray ½ of the composition and bake the top sheet for about 15-18 minutes (to be lightly browned).

Do the same with the other sheet.

After they are baked, let them cool

Vanilla cream

Ingredients

  • 6 yolks
  • 6 tablespoons sugar
  • 250 ml of milk
  • 3 tablespoons starch (I use this Gustin, by Dr. Oetker)
  • 1 teaspoon vanilla extract (this sachet of Finesse)
  • 200 grams of butter 80% fat

Preparation

In a saucepan, mix the yolks with the starch until smooth.

Add the sugar and milk, little by little.

Put the cream on low heat and stir continuously.

When it starts to thicken (ie after about 5 minutes) stir vigorously and keep on the fire for a maximum of 2 minutes, then set aside and add vanilla.

We put food foil on the surface of the cream and leave it to cool.

When the cream has cooled, beat the butter and gradually add a tablespoon of vanilla cream (be careful, cooled!).

Homogenize all the vanilla cream with the whipped butter.

Other ingredients

  • 100 ml sweetened coffee (mixed with the 3 tablespoons of coffee liqueur)
  • A packet of cookies
  • 150 grams of dark chocolate or melted milk in a bain-marie with 4 tablespoons of oil.

Assembly

Place a sheet on the counter, grease it with 1/3 of the cream, place a row of biscuits (soak them a little in coffee), pour the melted chocolate and put the cake in the fridge for about 30 minutes or until the chocolate hardens.

Remove the cake from the fridge and add another layer of vanilla cream (1/3), put the second sheet on the counter and grease with the remaining vanilla cream.

Top with grated chocolate and sprinkle with coconut.

Refrigerate the cake overnight and then serve.

Good job and good appetite!

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