Moist cake batter meets a crispy coconut layer: The result is a delicious coconut cake that you can easily bake with this recipe.
Coconut cake is somehow reminiscent of vacation, the Caribbean and summer.
You can of course bake it at any time of the year and for any occasion.
The only important thing is: it shouldn't get too dry, because nobody likes dry cakes.
This definitely doesn't happen with our delicious cake recipe, because we use a secret ingredient that ensures a juicy result: creamy coconut milk.
This not only provides the extra coconut flavor, but also makes the dough fluffy.
The coconut cake is ready in less than an hour - there is also a sweet and sour frosting on top.
Nobody can resist that!
You can also
bake :
Feasting without a guilty conscience: This is how you bake strawberry cakes without sugar.
Coconut Cake Recipe: The Ingredients
Portions: 1 springform pan (26 cm), 12 pieces
Preparation time: 30 minutes
Baking time: 50 minutes
Difficulty level: easy
½ can of coconut milk (200 ml)
200 g of sugar
1 packet of vanilla sugar
1 pinch of salt
3 eggs
210 g flour
½ packet of baking powder
Butter and flour for the baking pan
75 g butter
140 g desiccated coconut
½ organic lemon
65 g powdered sugar
You can
also bake
this delicious
coconut
cake as a sheet cake instead of in a
springform pan
.
Pieces of cake cut into squares are easier to hold, which is particularly useful for buffets or picnics.
If you want to bake a sheet cake, simply double the quantities of ingredients.
But be careful: sheet cakes are baked faster in the oven, so reduce the baking time to a total of approx. 30 minutes so that it doesn't turn too brown.
Also delicious:
cherry michel:
you can use stale bread perfectly in this light casserole.
Recipe: How to Bake Moist Coconut Cakes
Preheat the oven to 175 ° C top / bottom heat or 150 ° C circulating air.
For the base,
stir the coconut milk, half of the sugar, the vanilla sugar, a pinch of salt and the eggs with a hand mixer until creamy.
Mix the flour with the baking powder separately and fold both into the remaining ingredients.
Grease the springform pan with butter and dust it with flour.
Pour the dough into the mold, smooth it out and bake it in the preheated oven for about 25 minutes.
For the coconut layer,
melt the butter in a small saucepan on the stove or in the microwave.
Mix the melted butter with the remaining sugar, about 4 tablespoons of water and the desiccated coconut.
Spread the coconut mixture evenly on the hot cake and bake it in the oven for another 20-25 minutes at the same temperature until golden brown.
For the icing,
wash the lemon with hot water, dry it and rub the peel finely.
Squeeze half a lemon and stir together 2-3 tablespoons of juice, zest and powdered sugar to form a thick glaze.
Use a spoon to spread the frosting in strips over the hot cake.
Then let the coconut cake cool on a wire rack.
Also try:
If you can't decide: bake cheesecake brownies.
In the video: Another delicious recipe - coconut cake without baking
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