Coconut Cake
Baking and Desserts • American
Description
Coconut Cake
Ingredients
- Papaya flesh 5 oz
- Baking Powder 5 oz
- Baking Powder 1 teaspoon
- Butter 5 oz
- Farm fresh eggs 3 pieces
- Golden caster sugar 5 oz
- Vanillin 2 teaspoons
- Mascarpone Cheese Unagrande 10 oz
- Semi-soft cream cheese 5 oz
Step-by-Step Guide
Step 1
Prepare the cream: combine 40 g of finely grated coconut flesh, mascarpone, cottage cheese, 1 teaspoon of vanillin, and 2 teaspoons of golden sugar, and whip until smooth.
Step 2
Leave the baked layers in the pans for 5 minutes. Then remove from the pans, let cool, and cut the layers in half horizontally.
Step 3
Place the first layer on a plate, spread a thin layer of cream on it, place the second layer on top, spread cream on it, and repeat with the remaining layers.
Step 4
Spread cream on the sides of the cake and sprinkle the cake with coarsely grated coconut flesh.
Step 5
Grate 50 g of coconut flesh coarsely, and grate the remaining flesh finely.
Step 6
Sift flour and baking powder into a bowl. Add eggs, softened butter, 175 g of golden sugar, and 1 teaspoon of vanillin, and mix until smooth (the mixture should easily come off the spoon).
Step 7
Add 75 g of finely grated coconut flesh, divide the batter into 2 parts, pour into greased and parchment-lined pans. Bake for 30-35 minutes at 340°F.
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