Coconut Cream Cake
This cake combines dark-bitter chocolate flavor with a white-creamy coconut filling.
Ingredients:
- Flour - 250 g (0.6 lbs)
- Powdered Sugar - 150 g (0.3 lbs)
- Egg - 1
- Butter - 150 g (0.3 lbs)
- Baking Powder - 1 packet
- Cocoa Powder - 1 tbs
- Egg Yolk - 6
- Flour - 3 tbs
- Milk - 0.3 l (10.1 oz)
- Butter - 150 g (0.3 lbs)
- Sugar - 150 g (0.3 lbs)
- Egg Whites - 6
- Powdered Sugar - 250 g (0.6 lbs)
- Grated Coconut - 250 g (0.6 lbs)
- Powdered Sugar - 2 tbs
- Cocoa Powder - 2 tbs
- Butter - 50 g (0.1 lbs)
- Water - 2 tbs
Instructions:
Combine the pastry ingredients and work them together. Cut the pastry into two halves and stretch them.
For the coconut filling, beat the egg whites until stiff and add 250 g grated coconut and 250 g sugar. Spread the filling on one a pastry, and place the other half on top. Bake in preheated oven for about 30 minutes.
For the cream, combine egg yolks with flour, and add milk. Cook until thick. Let it cool down and stir in powdered sugar and butter. Spread the cream on top.
Cook chocolate coating until smooth, and pour on the cake.
Also known as: Cake With Coconut Cream Filling And Chocolate Coating
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