Large cupcake with coconut flakes. Coconut cupcakes. Ingredients for making coconut cake

Lovers of coconut baking here! We bake coconut cake with cocoa. As always - fast and tasty and you can drink tea :-)

Let's prepare the products according to the list.

Beat eggs with sugar and salt until pale. Add sour cream and quench the soda with vinegar. Mix well.

Melt the butter, cool, and add to the mixture. Mix.

Add coconut flakes. And mix again.

Then - flour. And mix again. The dough is ready.

Divide the dough into 2 equal parts. Add cocoa to one part and mix.

Grease the pan with oil and alternately place a spoonful of white dough, a spoonful of dark dough, white dough, dark dough... And repeat this until all the dough is gone.

Bake in an oven preheated to 180 degrees for 30-40 minutes. Check for a dry splinter: it should come out dry from the finished pie, possibly with some pieces of shavings stuck to it.

The cupcake is ready. Cool slightly in the pan, then on a wire rack. You can sprinkle it with powdered sugar, or you can leave it as is. I melted the chocolate and butter and poured it over the cake, sprinkled with additional coconut flakes.

Enjoy your tea!

It is quite possible that summer will come someday in the middle zone. This means that it still makes sense to supply bread kvass. It will take at least a week to prepare a good starter, and as forecasters promise, by that time the air temperature should rise above 20 C (daytime).

How to prepare sourdough for
homemade bread kvass

Ingredients:

• 2 liters of cold water;
• 0.5 loaves of Borodino bread or 100 grams of rye flour + 100 grams of rye bread;
• 4 tablespoons granulated sugar;
• 3 grams of yeast.
• Preparation time - 5-6 days

How to put kvass:

Fry the flour or pieces of bread until they darken (but do not char; with black bread it is sometimes difficult to tell whether it is just toasted or already burnt).

Dissolve yeast and 1 tablespoon of granulated sugar in lukewarm water.

After 10 minutes, add a third of the flour or breadcrumbs.

Drain almost all the water, add the same amount of fresh water, another spoonful of sugar and another third of crackers or flour with crackers.
And insist again for a couple of days.
Drain again, add the remaining crackers (or flour with crackers) and sugar. And fill it with fresh water again.
During this time, the sourdough will lose its insolent yeasty taste and unpleasant bitterness and it will be possible to use it for drinking kvass. To do this, once every 1.5-2 days, you will need to add water, sugar to taste and a large handful of fresh rye crackers to a three-liter jar with the prepared starter, first removing some of the old soggy ones that have sunk to the bottom. For taste you can add raisins, mint, ginger, honey...

Recipe in brief

homemade baking

Ingredients:

• 100 g coconut flakes;
• 5-6 tbsp flour;
• 150 g lubricated butter;
• 3 eggs C1
• 3-5 tbsp. sugar sand
• 2 tbsp. sour cream
• a pinch of salt
• Cooking time - 40 minutes.

How to bake:

Beat butter with sugar, yolks and sour cream until uncurled cream.

Add coconut flakes and separately beaten salted egg whites.

Stir, add sifted flour. Mix very carefully.

Bake at 180 C for 25-30 minutes.

Coconut cake is a sweet cake popular on the American continent, which is served for dessert, coffee or tea. The full name is Coconut cake bund; it is always baked in round ribbed pans with a hole. This bund cake is believed to be a “descendant” of the German Bundkuchen (ring-shaped cake), hence the name. Coconut cake consists of traditional ingredients for such baking, it contains a lot of eggs and butter. Of course, it contains coconut (shavings) and coconut milk, which can now be bought in any supermarket, but in extreme cases, it can be replaced with any available milk. Like any cupcake, it can be stored for a long time and becomes even tastier over time.

Ingredients:

(glass volume 200 ml)

• salt 0.5 tsp
• butter 82.5% 220 gr
• eggs 6 pcs
• sugar 2 cups

Step-by-step photo recipe:

Beat soft butter and sugar until pale.

Add eggs to the oil one at a time. After each egg, beat well until thickened.

Add vanilla essence and coconut milk, stir until smooth.

Add the flour mixture and mix well with a spatula.

Transfer the dough into a mold and bake in a preheated oven at 180°C for 60-70 minutes until a “dry splinter” - pierce with a wooden kebab skewer or toothpick, it should be dry.

The silicone mold does not need to be greased. Grease a metal or glass one with butter and sprinkle with flour, shake off excess flour (French shirt).

Remove the cake from the oven, let cool slightly in the pan, then transfer to a wire rack.

Once the cake has cooled completely, dust it with powdered sugar or frosting.

You can also bake Coconut Cake using this recipe ⇒ , omitting the turmeric and adding coconut flakes to the batter instead of poppy seeds.

Ingredients:

(glass volume 200 ml)

• premium wheat flour 2.5 cups
• coconut shavings 0.5 cups (tamp tightly)
• salt 0.5 tsp
• baking powder 2 tsp. (1 sachet)
• butter 82.5% 220 gr
• eggs 6 pcs
• sugar 2 cups
• vanilla essence 2 tsp. (or 2 packets of vanillin)
• coconut milk 1 can (400ml)

You will also need a round pan with a diameter of 20 -22 cm. Since there is quite a lot of dough, use a round pan with a hole for baking, the cake will bake better in it. You can also use a 28 x 12 cm, 1.6 liter rectangular English muffin tin, but then halve the ingredients or use two of these tins.

Sift flour into a bowl, add salt, baking powder and coconut flakes, mix.
Beat soft butter and sugar until pale.
Add eggs to the oil one at a time. After each egg, beat well until thickened.
Add vanilla essence and coconut milk, stir until smooth.
Add the flour mixture and mix well with a spatula.
Transfer the dough into a mold and bake in a preheated oven at 180°C for 60-70 minutes until a “dry splinter” - pierce with a wooden kebab skewer or toothpick, it should be dry.
The silicone mold does not need to be greased. Grease a metal or glass one with butter and sprinkle with flour, shake off the remaining flour (French shirt).
Remove the cake from the oven, let cool slightly in the pan, then transfer to a wire rack.
Once the cake has cooled completely, dust it with powdered sugar or frosting.

For the glaze, grind 1 cup powdered sugar with 2 tbsp. lemon or pineapple juice. The juice can be replaced with coconut milk.

Mix everything well, the dough should be quite thick and sticky. Cover the pan with parchment and grease with butter. Place the dough in the mold, first placing a tin can in the middle, greased with a little vegetable or butter, so that when baking you get a cake ring. If there is a special form, use it. This is necessary to ensure that the cake is well baked.

Bake the coconut cake in an oven preheated to 180 degrees for about 45 minutes. After 20 minutes, look into the oven; if the top of the cake is burning, cover it with a sheet of foil. Cool the finished cake, then remove the parchment.

You can simply sprinkle the cake with powdered sugar. I quickly decorated it with cream made from butter, boiled condensed milk and coconut flakes (50 grams of butter + 3 tablespoons of boiled condensed milk + 2 tablespoons of coconut flakes). To prepare the cream, beat the butter with boiled condensed milk until smooth, add coconut flakes, mix and use a pastry syringe to decorate the top of the cupcake, then sprinkle with powdered sugar. You can just use a spoon to grease the top of the cupcake with cream.

The most delicious and aromatic coconut cake is cut into pieces and ready to be served!