Tender Coconut Cake with Sour Cream Frosting
Baking and Desserts • European
Description
Tender coconut cake with sour cream frosting
Ingredients
- Wheat Flour 3 glasses
- Chicken Egg 4 pieces
- Sugar 2½ glasses
- Baking Powder 1 tablespoon
- Butter 4 spoons
- Coconut flakes 10 oz
- Sour Cream 30 oz
Step-by-Step Guide
Step 1
For the layers, mix the flour with the baking powder. Beat the eggs with 1.5 cups of sugar and pour them into the flour. Mix well and refrigerate for 3 hours.
Step 2
After 3 hours, pour the melted butter into the dough and knead thoroughly, then divide it into 5-6 portions and place in the refrigerator.
Step 3
Roll out one portion of the dough into a thin layer, at least 5 mm thick (you can make it thicker depending on how thick you want the layers — accordingly, you will need more than 3 cups of flour). Bake it in an oven preheated to 355°F for 8-10 minutes. Do the same with the remaining portions. If the layers are thin, they may dry out. This is not a problem, as the cake will soak up the cream and become soft later; the main thing is not to break the layers beforehand.
Step 4
For the cream, combine sour cream with sugar and vanilla (to taste). Whip it together, then add the shredded coconut.
Step 5
Layer each cake layer with cream. Then, pour the remaining cream over the entire cake and sprinkle with fresh coconut flakes on top. Refrigerate for 3 hours.
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