Poppy Seed Coconut Cake
Baking and Desserts • Author's
Description
Poppy seed coconut cake
Ingredients
- Ghee 5 oz
- Sugar ½ glasses
- Coconut flakes 1 glass
- Poppy seed paste 5 oz
- Chicken Egg 3 pieces
- Wheat Flour 1 glass
- Baking Powder 0 oz
- Sour Cream 5 oz
Step-by-Step Guide
Step 1
Combine poppy seeds, shredded coconut, sugar, and eggs, and beat until well mixed. Add melted butter and continue to whisk. Beat in sour cream, then sift in the flour with baking powder and mix everything together. Pour the batter into a greased baking pan. In a slow cooker, set to bake for 65 minutes. In an oven, bake for about 40 minutes at 355°F.
Step 2
Cream: 2 cups of milk, 1 cup of sugar, 2 eggs, 4 tablespoons of flour. Mix the egg, sugar, and flour with a mixer, then add a little bit of milk. Heat the remaining milk, and pour this mixture into the heated milk, stirring until it thickens. This can be done in a water bath. I do it over low heat, constantly whisking. Once cooled, the cream can be whipped together with about 200 grams of butter.
Step 3
Cut the cake into three pieces while still slightly warm, and spread cream in between. Decorate with coconut chips.
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