The most coconut cake! Delicate, fragrant and weightless!

The most coconut cake! Delicate, fragrant and weightless!

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For biscuit

  1. eggs 6 pcs.
  2. sugar 200 gr.
  3. vanilla sugar 10 gr.
  4. salt pinch
  5. flour 200 gr.
  6. baking powder dough 10 gr.
  7. coconut flakes 40 gr.

For custard

  1. eggs 3 pcs.
  2. sugar 250 gr.
  3. flour 60 gr.
  4. milk 750 ml.
  5. coconut flakes 80 gr.
  6. butter 200 gr.
  7. white chocolate 100 gr.

For impregnation

  1. milk 120 ml.
  2. sugar 1 tbsp

To decorate

  1. Sweets to taste
  • Main Ingredients


bowl, mixer, baking dish, stewpan, dish, knife


1. Beat eggs with sugar, vanilla sugar and a pinch of salt. Combine with flour, baking powder and coconut.
2. Bake in the form of 24 cm. At 180 * C until tender.
3. Cut the cooled biscuit into three parts with a knife.
4. Bring the milk to a boil and pour into beaten eggs with sugar and flour. Mix with a mixer and send back to the stove. Bring to a thickening. Remove from the stove, add coconut, mix, cover with cling film and completely cool. Whip the butter until white, add a cooled cream over a tablespoon, continuing to whip. At the end, add the melted cooled white chocolate.
5. Soak sponge cake with milk and sugar, distribute cream on top. Thus we collect the whole cake. Cool for 4-8 hours in the refrigerator.
6. Lubricate the top and sides of the cake with the rest of the cream and sprinkle with wafer crumbs. Decorate with Raffaello sweets, roses and treat yourself!
Enjoy your meal!


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