/ Recipe Coconut cake with cream filling

Recipe Coconut cake with cream filling

Ingredients:
  • Of egg yolk - 3 pieces
  • Sugar - 6 teaspoons
  • Lime juice - 1/4 cup
  • Thick cream - 1 1/2 teaspoons
  • Butter - 3 teaspoons
  • Lime peel - 1 teaspoon
  • Coconut chips - 1/4 Glass
  • Flour - 2 3/4 Cups (For the cake :)
  • Baking powder - 1 teaspoon
  • Salt - 1/2 teaspoonfuls
  • Sugar - 1 3/4 Cups
  • Butter - 1 cup
  • Coconut cream - 1 glass
  • Eggs - 4 pieces
  • Vanilla extract - 1 teaspoon
  • Kefir - 1 glass
  • Cream cheese - 240 Grams (For glaze :)
  • Butter - 1/4 cup
  • Sugar powder - 1 cup
  • Coconut cream - 1/4 Glass
  • Vanilla extract - 1/2 teaspoonfuls
  • Coconut shavings - 1/2 cup
Instructions

1. Make a stuffing. Butter cut into pieces. In a large saucepan mix the yolks, sugar, lime juice, cream and butter. Cook on low heat, stirring with a whisk, for 5 to 7 minutes, until the mixture boils (do not boil!). Put the mass in a bowl and stir with lime peel. Cool the filling, cover the surface with a plastic wrap and put in the refrigerator for at least 4 hours or up to 2 days. 2. Make a cake. Preheat the oven to 175 degrees. Lubricate 2 forms with oil and lightly sprinkle with flour. Mix the flour, baking powder, soda and 1/2 teaspoon of salt in a medium bowl. Using an electric mixer, whip the sugar, butter and sweetened cream in a large bowl. Add egg yolks and vanilla extract. Add flour mixture and whisk at low speed until smooth. 3. Whip the egg whites with a pinch of salt in a large bowl. Add the whipped whites into the dough. Divide the dough between prepared forms. Bake for about 45 minutes. Let it cool down for about 10 minutes. Remove from mold and allow to cool completely. Put 1 layer of cake on a plate and evenly grease the filling. Sprinkle 1/4 cup of sweetened coconut flakes and refrigerate for 15 minutes. Top the second layer and put it in the refrigerator again for 15 minutes. 4. Make the glaze. Beat the cream cheese in a medium bowl. Add the butter and beat. Add sugar powder, coconut cream and vanilla extract, whisk until smooth. Lubricate the top and sides of the cake with frosting. Sprinkle with coconut shavings. Coconut cake can be cooked 1 day in advance. Cover it with plastic wrap and refrigerate. Let stand at room temperature for 2 hours before serving.

Servings: 10

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