Traditional recipes

Coconut cake

Coconut cake

Rock 1-2: Separate the egg whites from the yolks, mix the egg whites with a pinch of salt until they become like a cream

Rub the yolks with the sugar. Pour the yolks over the egg white foam and mix well from the bottom up until the yolks are incorporated. Mix the flour with the baking powder and slowly pour over the above composition, stirring from the bottom up quickly. Separate half of the composition, in one of the two add the spoon of cocoa and mix. Wallpaper an oven tray with baking paper, pour the composition, level, put in the preheated oven over medium heat for about 30 minutes. Do the same with the second countertop. When they are ready, lightly fold the baking sheet down and cut each tray in half.

Oily cream: In a bowl pour 300 ml of cold milk, add the chocolate powder, mix until it becomes cream, break the milk chocolate and add it to the cream, mix well until the chocolate has melted.

Coconut cream: Mix the milk with the whipped cream powder, when it thickens, add the chicken lightly, mix, add the 10 tablespoons of milk, honey and sugar, mix for another 2-3 minutes

Glaze: In a saucepan break the chocolate pieces, add the butter, put on low heat, stirring constantly until the chocolate has completely melted, leave to cool

Assembly: Take half a countertop (either with cocoa or plain), grease with 4 tablespoons coconut cream, level. We take another half of the countertop, we put it over the first one, we grease it with chocolate cream, we put another countertop over it, we grease it with coconut cream, we grease the last countertop with the remaining chocolate cream

When the chocolate has cooled, take a wooden palette and spread it nicely over the counter. At the end we decorate with colored balls

Refrigerate for about 30-60 minutes


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