Chocolate-coconut cake

Egg (dough) — 4 PCs
Sugar(6 tbsp in the dough + 6 tbsp stuffing + 2 tbsp icing) — 14 tbsp

Cocoa powder(3 tbsp in the dough + 2 tbsp icing) — 5 tbsp
Flour— 3 tbsp
Soda — of 0.25 tsp.
Milk(stuffing 1 C. + 5 tbsp icing) — 1,25 stack.
Butter (100 g in stuffing + 20 g glaze) — 120 g
The coconut shavings (filling) — 200 g
Liquor (impregnation) — 5 tbsp

1.Share the egg whites and yolks. Add to the yolks 1 tablespoon of sugar, RUB. The rest of the sugar (5 tbsp) pour in the whites and whisk.
In beaten egg whites, add the pounded yolks, cocoa, flour, baking soda (to repay!).
2.Spread in a greased form and bake at 180 gr. I baked for about 30 minutes, but it all depends on the oven. Allow the biscuits to cool.
3.To prepare the stuffing mix in a saucepan all ingredients (sugar, milk, butter, coconut) and heat, stirring, on low heat, about 10 minutes, the mixture is compacted and will start to lag a bit from the walls. Cooled.
4.Cut the biscuits in half, impregnate the liquor, mixed with water (soaks in immediately, the dough is very soft). Impregnate as carefully as possible, the cake should not be dry. Spread the filling on half of the cake (I wanted to beat it with a mixer, but remembered it only now; still turned out very tasty). Cover with the second half.
5.Cook the glaze. Milk, sugar, cocoa powder, put in a saucepan, cook for a few minutes until thickened, stirring occasionally. Add the butter, stir and directly pour on hot cake.
This cake turned out. Better to leave it overnight in the fridge. Bon appetit!

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