Coconut Cake
by Editorial Staff
Sweet tooth, attention! Today I want to share with you just an amazing recipe for a coconut cake, very tender and literally melting in your mouth! Be sure to prepare it for the coming holiday!
Cook: 3 hour
Servings: 5-6
Ingredients
- Eggs – 10 Pieces
- Sugar – 2.5 Glasses
- Flour – 2.5 Cups
- Butter – 200 Grams
- Condensed milk – 250 grams
- Boiled water – 400 grams
- Coconut flakes – 50 Grams
Directions
- Prepare all the ingredients you need. The biscuit eggs should be cold, so put them in the refrigerator beforehand. And take out the butter from there and hold it at room temperature for about an hour, then it will soften and whisk well.
- We will bake two biscuit cakes. For the first, mix 5 eggs and 1 glass of sugar, beat well with a mixer until high foam and lighten the mass.
- This is what the mass should look like.
- Now gradually start introducing flour, adding literally 1 tbsp. If you have a special small sieve, you can add flour with it, stirring the dough constantly with one hand and shaking the sieve with the other.
- The dough will turn out to be quite liquid, do not worry, it will bake perfectly in the oven.
- Pour the dough into a 22 cm baking dish. Bake in the oven for 40-45 minutes.
- The first sponge cake is ready. It’s time to cook the second one in the same way as the first one.
- Cut each sponge cake in half lengthwise.
- Make sugar syrup. To do this, dilute about half a glass of sugar in warm boiled water. Saturate each biscuit cake with this syrup.
- Prepare the cream. Combine butter and condensed milk in a deep bowl. Beat with a mixer until smooth.
- Collect the cake. Place the first sponge cake on a flat plate, brush with cream and cover with the second cake, etc.
- Decorate the top with coconut flakes. Leave the cake for 1 hour to soak.
Enjoy your tea!
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