Coconut cream pie - “kuchen”, or German coconut pie (Butter milch shnitten - soaked in milk). Without exaggeration, I will say that this is an incredibly delicious cake - sweet, juicy and tender. It can be stored for a rather long time in the refrigerator, on the basis of such a sponge cake in Germany, cakes are prepared with cream.
The recipe is from the “Guests on the threshold!” Category, since usually all the ingredients are in the fridge, and it takes less than an hour to make dough and bake. Then the hot cake is soaked with warm fatty cream, sometimes butter is also added to the cream - awesome taste!
- Cooking time: 45 minutes
- Servings: 8-10
Ingredients for German Kukhen Coconut Pie
For the test:
- 1-2 eggs;
- 200 g of sugar;
- 250 g of kefir;
- 175 g wheat flour;
- 1/3 teaspoon of soda;
- 1 teaspoon baking powder;
- salt and vanilla on the tip of the knife.
For the filling:
- 120 g of coconut chips or 1/2 medium coconut;
- 45 grams of sugar.
For impregnation:
- 230 ml of 20% cream;
- 30 g butter.
Cooking method of German coconut pie “Kukhen”
Making stuffing. If you use ready-made coconut chips, skip the first steps of the recipe.
So, clean the fresh coconut from the shell in any convenient way, scrape a thin layer of dark skin off the flesh. Pulp rubbed on a fine grater.
Mix coconut chips with sugar - this is the filling of our cake. At this stage, turn on the oven, heat up to 170 degrees Celsius.
Making the dough. We break into a bowl one large or two small chicken eggs. Add a pinch of salt, vanilla on the tip of the knife and sugar. Beat for about 5 minutes until the mass becomes fluffy and light.
Next, add kefir to beaten eggs with sugar, yogurt, liquid low-fat sour cream or yogurt, also suitable, in general, any unsweetened dairy product.
Once again, beat the liquid ingredients.
Pour wheat flour, soda and baking powder in a bowl, mix well to make a smooth dough without lumps.
Lubricate the non-stick form (in this recipe, a form with a diameter of 22 centimeters) with butter and sprinkle with wheat flour. Detachable forms for this recipe are not suitable!
Put the dough in the form, pour the coconut chips with sugar on top, sprinkle the chips evenly over the entire surface of the dough.
Send the form to a heated oven for 35 minutes.
In this recipe, the temperature regime is very important; if it is too hot, the chips will burn. In this case, I advise you to cover the form with a piece of foil, and remove the foil 5-10 minutes before readiness, so that the chips will brown.
Heat the cream with butter. We pierce the cake often with a wooden skewer.
We soak a hot biscuit with warm cream right in the form.
We get the German coconut cake “Kukhen” soaked in cream from the mold, served with a cup of unsweetened tea or coffee. Bon appetit, sweet tooth!
A cake based on this biscuit should turn out delicious, be sure to prepare and share the recipe, trying to add a little butter to the dough while kneading. Something tells me that the oil will not be superfluous!
