Danish Coconut Cake
by Editorial Staff
Probably softer than pie I have not tasted yet. A pleasant coconut-creamy taste and aroma, combined with the tenderness of the dough, makes the pie the number one recipe! Interested? Then let’s see the recipe!
Cook: 1 hour
Servings: 8
Ingredients
- Yogurt (kefir) – 200 Milliliters
- Egg – 1 Piece
- Flour – 250 Grams
- Baking powder – 1 teaspoon
- Sugar – 200 Grams ((130 g per dough, 70 g per shavings))
- Coconut flakes – 100 Grams
- Cream – 200 Milliliters ((20% and above))
Directions
- Prepare the ingredients for the cake. Use a scale for flour. If the glass is 250 grams, then about 1.5 cups will go into the dough.
- Use a deep, comfortable mixing bowl. Combine yogurt with sugar and egg in it. You don’t need a mixer, everything mixes well with a whisk.
- Add flour and baking powder. I put a full teaspoon with a slight slide.
- Use a whisk to achieve a smooth dough without lumps of flour.
- Take the mold, cover it with paper and brush with cooking oil (oil). Pour the batter.
- In a separate bowl, combine the coconut and sugar. Sprinkle the dough on top with shavings.
- Place the cake in a hot oven for 30 minutes. Temperature of 180 degrees.
- The cake is ready. Take it out of the oven.
- Pour the heavy cream over the hot cake with a tablespoon. Leave to cool. Only a completely cooled cake can be cut and served. Enjoy!
Bon appetit!
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