Traditional recipes

Dessert coconut cake

Dessert coconut cake

Top: mix the egg whites with hard foam. Add the sugar and continue mixing until you get a strong and glossy meringue. Add flour, vanilla and coconut and mix with a spatula, lightly, from bottom to top. Spread the top in a tray lined with baking paper and leave it in the oven over low heat for approx. 15 minutes.

Cream: mix the yolks together with the sugar until they double in volume.

On the steam bath we put the yolks mixed with milk, vanilla and starch. Stir continuously until the composition has thickened like a bun. *CAREFUL! Stir continuously until the cream thickens very quickly! And otherwise you risk getting a lumpy cream like mine. ALTHOUGH, it was still delicious in the end!

Mix the soft butter until it becomes creamy.

Mix the chilled egg cream, spoon by spoon, with the mixed butter. Spread the cream over the cooled top and then spread a layer of biscuits. Put the cake in the fridge while we melt the white chocolate together with the oil.

Spread the melted chocolate over the cake and sprinkle with coconut.

Let the cake cool until the chocolate has melted, then enjoy this delicacy trying to share it with the rest haha ​​:))!


Here's how to make a lemon and coconut cake:

Ingredient:

3 large eggs or 4 small ones (I used homemade eggs with double yolk)
130 gr sugar
200 ml natural yogurt or sour cream (I used a Voinicel)
1 large lemon (you will use the yellow peel and the juice)
100 gr melted butter or coconut oil for cooking
1 sachet of baking powder
1/2 teaspoon baking soda
120 gr flour (5-6 tablespoons with medium tip)
100 gr coconut flakes

How to make cake with lemon and coconut:

1. Melt the butter and let it cool. Wash the lemon in warm water with a brush and baking soda to remove impurities. Wipe it and scrape the peel (only the yellow part, because the white part is bitter). Squeeze the juice. You need to get about 50 ml of lemon juice for an intense flavor.
2. Preheat the oven. Grease a tray about 22 cm in diameter with a little melted butter or oil.
3. In a large bowl, beat eggs with sugar until foamy, add yogurt, flour, melted butter / oil, lemon zest, lemon juice, coconut flakes and mix gradually with each addition. Blend just enough to homogenize, no more. Finally, add the baking powder and baking soda.
4. Pour the composition into the baking tray and bake for about 40 minutes at 180 °. If your cake browns too much before & # 8220termen & # 8221, cover it with a baking sheet on top. Depending on the oven, it can be ready in 30 minutes, test it with a toothpick.

Cake with lemon and coconut flakes

Serving recommendations for cake / cake with lemon and coconut flakes:

Before serving, press coconut flakes or powdered sugar over your cake if you want a more festive look. For those who prefer a very sweet taste, I recommend adding 1-2 tablespoons of sugar to the cake or spreading the cake with lemon, apricot or peach jam. If you really like coconut, you can syrup the cake with a little coconut milk sweetened with honey. We served this cake with a lime tea sweetened with honey. My family did not feel the need to sweeten the cake further.

Check out other cake and cake recipes in the Desert section, click here to see the delicious ideas.

Prepare this lemon and coconut cake recipe and tell me how you liked it. You can find me on my Facebook or Instagram page. There, they share different ideas for healthy eating and lifestyle.

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Lemon and coconut cake

This cake with lemon and coconut flakes is very puffy, light and fine. The subtle aroma of lemon and coconut gives the cake an exotic air. It is suitable for young and old, including those who are on a diet, because it contains quality protein and very little sugar. Your house will have an extraordinary smell of citrus and coconut, you will hardly resist not tasting it until it cools down.

The cake with lemon and coconut flakes is very easy to prepare and from the few ingredients that can be found in anyone's refrigerator. You will prepare it in maximum 20 minutes and it will bake in about 40 minutes. I consider it a very versatile cake with lemon and coconut flakes because some ingredients can be replaced without changing the essential taste of the cake. Butter can be substituted with coconut oil for cooking, lemon with orange, and yogurt with sour cream or kefir. I give you the version I tested, but do not hesitate to adjust it to your taste and needs.

Here's how to make a cake with lemon and coconut flakes:

Ingredient:

3 large eggs or 4 small ones (I used homemade eggs with double yolk)
130 gr sugar
200 ml natural yogurt or sour cream (I used a Voinicel)
1 large lemon (you will use the yellow peel and the juice)
100 gr melted butter or coconut oil for cooking
1 sachet of baking powder
1/2 teaspoon baking soda
120 gr flour (5-6 tablespoons with medium tip)
100 gr coconut flakes

Preparing the cake with lemon and coconut flakes:

1. Melt the butter and let it cool. Wash the lemon in warm water with a brush and baking soda to remove impurities. Wipe it and scrape the peel (only the yellow part, because the white part is bitter). Squeeze the juice. You need to get about 50 ml of lemon juice for an intense flavor.
2. Preheat the oven. Grease a tray about 22 cm in diameter with a little melted butter or oil.
3. In a large bowl, beat eggs with sugar until foamy, add yogurt, flour, melted butter / oil, lemon zest, lemon juice, coconut flakes and mix gradually with each addition. Blend just enough to homogenize, no more. Finally, add the baking powder and baking soda.
4. Pour the composition into the baking tray and bake for about 40 minutes at 180 °. If your cake browns too much before the "deadline", cover it with a baking sheet on top. Depending on the oven, it can be ready in 30 minutes, test it with a toothpick.

Serving recommendations for cake / cake with lemon and coconut flakes:

Before serving, press coconut flakes or powdered sugar over your cake if you want a more festive look. For those who prefer a very sweet taste, I recommend adding 1-2 tablespoons of sugar to the cake or spreading the cake with lemon, apricot or peach jam. If you really like coconut, you can syrup the cake with a little coconut milk sweetened with honey. We served this cake with a lime tea sweetened with honey. My family did not feel the need to sweeten the cake further.

Prepare this lemon and coconut cake recipe and tell me how you liked it. You can find me on my Facebook or Instagram page. There, they share different ideas for healthy eating and lifestyle.


  • a cup of coconut flakes (115 gr)
  • the cane faina (190 gr)
  • a cup of sugar (250 gr)
  • a cup of soy milk or rice milk 300 gr)
  • a sachet of baking powder
  • a tablespoon of cocoa
  • vanilla essence.
  1. Mix in a bowl coconut, flour, baking powder and sugar. Pour the milk and vanilla essence over the solid ingredients and mix well.
  2. Wallpaper a rectangular shape with oil or margarine, if you use, and flour and pour three quarters of the dough. Mix the remaining dough with 1 tablespoon of cocoa and place it over the dough in the pan,
  3. Put the tray in the preheated oven at 180 degrees for 35-40 minutes. Before taking it out, I put a toothpick in the cake. If it comes out clean then the cake is ready.
  4. It is very important to let it cool completely in the tray, because having a moist consistency it tends to crumble and come off the tray harder.

Serve powdered with vanilla sugar.

P.S If you are not fasting, you can use cow's milk instead of soy milk or rice.

This recipe was offered to you by adamachelaura.blogspot.ro.

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Hi! Please tell, whats the story of them big puppys ..... I can't find it from anywhere, but I want to try it :) Thanks! :)

Today I made the cake with my mother and it turned out gorgeous. It's very tasty plus it's fat-free. Thanks for the recipe! All the best.

now I discovered the recipe and misepare interesting and tasty at the same time I will definitely try it as soon as possible.

The cake is great if we make it and is welcome now in fasting

it looks very good and is easy to make

I haven't made this cake yet but I think it must be very good to look very good, I'll try it as good as it can be made for fasting


I made the cream first:

beat the egg whites until stiff, then add the sugar and mix until it is no longer felt, and then the coconut, stirring gently, from the bottom up. I said 150-170 grams because it depends on the size of the eggs. See that it doesn't come out too virtuous! It must be airy, fluffy.

Mix all the ingredients well and form a ball of dough.

Divide it into 2 equal parts, and make 2 sheets. They will stick to the spread, so help yourself to a flour powder. A sheet is placed in a greased and lined tray then we come with coconut cream, we spread it well. and another sheet on top.

The top sheet was pricked from place to place with a fork. Bake at the right heat for about 25-30 minutes.

The size of the tray is 25 / 35cm.

For the cream on top, mix all the ingredients in a pot with a thick bottom, stirring constantly otherwise it sticks and burns, until it thickens like a thick ciulama.

Then pour over the last layer of the worktop, with the tray fresh out of the oven.

Allow to cool and then scrape some chocolate on top.

Coconut cake is a delicious homemade cake. The recipe for coconut cake was proposed by Yta on the culinary forum.


Coconut screw cake

Coconut screw cake recipe. A special cake, very simple with vanilla pudding and coconut. The taste and appearance are dreamy. Fine cream with coconut top are the winning combination. If you like coconut cakes, this recipe is perfect for you.

  • Wheat:
  • 6 egg whites
  • 250 g sugar
  • 50 g coconut
  • 100 g flour
  • 1/2 teaspoon baking powder
  • 200 ml of milk
  • Cream:
  • 6 yolks
  • 2 sachets of vanilla pudding
  • 4 tablespoons flour
  • 10-12 tablespoons sugar
  • 1 l milk
  • 250 g butter or margarine
  • 200 ml liquid cream for whipped cream
  • Furthermore:
  • 50 g coconut
  • baked hazelnuts (optional)

Incorporate the sugar and continue to mix until you get a strong meringue.

Add flour, coconut and baking powder.

Put the composition in a 20 x 32 cm tray lined with baking paper.

Bake in the preheated oven at 190 ° C for about 15 minutes.

Allow the baking tray to cool, then syrup it with 200 ml of boiled milk.

For the cream, mix the yolks with vanilla pudding, flour, sugar and about 200 ml of milk.

Put the rest of the milk in a saucepan and boil.

When the milk reaches the boiling point, pour the composition with the yolks.

Stir and boil until the cream thickens, then remove from the heat.


Bounty cake & # 8211 tasty dessert with coconut

Coconut cakes are delicious. If you love Bounty bars, then this dessert will be to your liking. Try our recipe and prepare a delicious bounty cake.

Ingredient:

  • 450 gr butter, 300 gr sugar
  • 200 gr wheat flour, 6 teaspoons gray
  • 4 eggs, 1.5 teaspoons baking powder
  • 3 tablespoons cocoa, 600 ml milk
  • 1.5 sachets of vanilla sugar, 200 g of coconut flakes

Method of preparation:

Beat 250 g butter with 2/3 cup sugar. Add eggs, one by one, mixing well after each egg added. Then add wheat flour, baking powder, 4 teaspoons of milk, a sachet of vanilla sugar and 3 tablespoons of cocoa. Mix well.

Pour the dough obtained in a tray lined with baking paper and bake for 30-40 minutes at a temperature of 180 degrees. After the dough is baked, take it out of the oven and let it cool, then cut it in half.

To prepare the coconut cream, pour the remaining milk into a saucepan, add the semolina and 200 g of soft butter. Put the pan on the fire and stir continuously until you get a thick cream.

After the cream has thickened, take it off the heat. Add the remaining sugar and coconut flakes to the cream. Mix well.

In a round tray (21 cm) we place the first top that we grease with cream. Smooth well, then cover with the second worktop. Let the cake cool for 8-10 hours.

We can decorate the cake to our liking with chocolate icing or boiled condensed milk. After at least 8 hours have passed, take the cake out of the fridge, cut it into slices and serve it with your loved ones. Good appetite and increase cooking!


Cake with coconut balls and cream & # 8211 a special dessert that I would eat every day

The cake with coconut balls and whipped cream has a special taste. If you haven't tried it yet, don't waste any more time. You can find the recipe in the rows below.

Dough ingredients:

  • 3 eggs, 1 egg white
  • 150 gr sugar, 160 gr butter
  • 50 gr cream cheese
  • 10 tablespoons milk, 1/2 sachet baking powder
  • 250 gr flour, 2 tablespoons cocoa

Ingredients for coconut balls:

Method of preparation:

First we prepare the coconut balls. Put in a bowl, cream cheese, egg yolk, powdered sugar and coconut. Mix the ingredients well to combine.

From the obtained composition we form the balls. Put the coconut balls in the freezer.

Beat 4 egg whites. Mix the yolks with the sugar, then add the butter, cream cheese, 5 tablespoons of milk and flour mixed with baking powder. Then add the egg white foam.

Pour half of the dough into a tray lined with baking paper. In the remaining dough add cocoa and 5 tablespoons of milk. We also spread the cocoa dough in the tray.

Remove the coconut balls from the freezer and place them on the dough, then press them to enter the dough.

Put the tray in the preheated oven at 170 degrees and bake the cake for about 25 minutes. After baking, let it cool.

Beat the cream with the mixer until you get a firm whipped cream. Spread the whipped cream over the cold cake, and sprinkle cocoa on top. We put the cake in the fridge for at least 3 hours, after which we can cut it and serve it. Good appetite and increase cooking!


ingredients:

1 cup butter at room temperature
2 cups sugar
3 cups flour
4 teaspoons baking powder
3 whole eggs
a yolk
1 cup coconut milk
vanilla seeds
whipped cream
coconut flakes
peanut butter


Method of preparation:

First, incorporate the butter and sugar, then, in another bowl, mix the dry ingredients. Add, one by one, whole eggs and yolk in the creamy butter mixture and then pour the flour in the rain, alternating with coconut milk and vanilla seeds.

Put the dough in a round tray lined with wax paper and leave it in the oven for 30 minutes.

Cut it in half, only after it has cooled and caress it with a thin layer of peanut butter. On top, whipped cream and lots of coconut flakes. Coconut cake it is easy to prepare and it is also very good. Try this recipe coconut cake!


  • Coconut ball
  • 200 g cream cheese (Philadelphia type)
  • 100 g coconut
  • 80 g old powder
  • 1 yolk
  • 1 tablespoon starch (or flour)
  • vanilla
  • Chocolate countertop
  • 4 eggs + 1 egg white (bile branches)
  • 150 g sugar
  • a teaspoon of salt
  • 100 g chocolate (55% cocoa)
  • 100 g butter
  • 1 tablespoon of ness
  • 120 g flour
  • 1 tablespoon cocoa tip
  • 1 tablespoon baking powder
  • Glaze
  • 100 g chocolate (55% cocoa)
  • 100 ml water
  • 60 g sugar
  • 50 g butter
  • 1 rum essence
  • coconut flakes for decoration

First prepare the coconut balls. In a bowl put the cream cheese, coconut flakes, powdered sugar, egg yolk, starch, vanilla and mix well until smooth.

We wet our hands with water and form balls the size of a walnut. I got 17 pieces.

Cover a round shape with a diameter of 24 cm with baking paper (if necessary and you know it sticks, put it on the walls of the form) and place the balls.

It's time to make the top. First melt the chocolate together with the butter in a steam bath or in the microwave, homogenize, then incorporate the ness.

In a deep bowl put whole eggs, egg whites, sugar, salt and mix well with a hand mixer until the composition doubles.

We also incorporate melted chocolate together with butter and instant coffee, mixing with a whisk and at the end the sifted flour together with cocoa and baking powder.

Pour the dough over the balls in the pan.

Preheat the oven to 180 ° C and bake the cake for 35-40 minutes. Do not bake it too long because the top will be dry and not wet and creamy.

While the cake cools on a grill, prepare the icing.

Boil water and sugar for 5 minutes over medium heat, remove from the heat, add the chocolate and butter and mix vigorously until smooth. Do not be afraid if it looks cut, it will become creamy after mixing. After it has cooled, add the essence. of rom.

After the cake has cooled completely, glaze the cake (the icing must also be cold, possibly put it in the fridge).

Decorate it with coconut flakes and keep it cold for a few hours or even overnight. The icing will harden and the inside of the cake will be moist and creamy. Enjoy!

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