Coconut cake with a delicate butter cream and whipped cream is a real delicacy. I made this cake on the basis of traditional German coconut cake - kuchen. Kukhen coconut cake is easy and fast to bake. The finished cake is soaked with fat cream, so the cake based on it is moist and very tasty.
In this dessert, coconut is everywhere - in a sponge cake, in a cream, even in whipped cream, I added a few drops of coconut extract. In general, it turned out just heavenly delight and even tastier!
- Cooking time: 2 hours
- Servings: 10
Ingredients for Kukhen Coconut Cake
For the test:
- 100 g butter;
- 220 g sugar;
- 2 chicken eggs;
- 200 ml unsweetened yogurt;
- 50 g of semolina;
- 160 g wheat flour;
- 8 g of baking powder;
- 130 g coconut chips;
- 230 ml of 20% cream.
- 200 g of butter;
- 70 g of powdered sugar;
- 80 g coconut chips.
- 250 ml of 33% cream;
- 30 grams of powdered sugar;
- coconut extract;
- confectionery dressing;
Cooking Method for Coconut Cake “Kukhen”
Put the softened butter in a bowl, pour in fine white sugar. Whip butter with sugar.
We introduce fresh chicken eggs one at a time, beat the ingredients until a fluffy mass is obtained.
Add unsweetened yogurt at room temperature. Yogurt can be slightly heated by placing the bottle in a pan with hot water.
Pour semolina, wheat flour and baking powder.
Mix the ingredients thoroughly to make a homogeneous dough without lumps.
Lubricate the form with a non-stick coating with butter, sprinkle with flour, spread the dough, sprinkle with coconut chips on top. You can mix the chips with a few tablespoons of sugar, but this is not necessary, as the cream will be sweet.
We put the form in a roasting cabinet heated to 170 degrees, bake for 35-40 minutes. Prepare the sponge cake, immediately pour warm cream. Cool in the form.
Put the cooled sponge on the dish.
Making the cream. Mix the softened butter (fat content 82%) with a mixer for a few minutes. Add the powdered sugar in small portions, whip until the mass becomes fluffy and light.
If you mix chilled foods, then the butter can turn into flakes. Nothing wrong with that, if the mass is slightly heated in a water bath, then it will again become smooth.
In the finished cream, add coconut chips, gently mix.
We coat the cooled biscuit with cream on the top and sides.
Sprinkle cocoa powder over the side of the cake.
To decorate, whip fat cream with powdered sugar and a drop of coconut extract. We plant cream on the cake, decorate with confectionary dressing - multi-colored hearts.
We remove the finished coconut cake “Kuchen” for 1-2 hours in the refrigerator.
You can use ready-made coconut chips for the filling of the cream and the kitchen; however, fresh coconut is still better. One small nut is just enough to make this delicious coconut cake. Enjoy your meal!