Bounty cake with coconut flakes. Coconut cake

Cake "Bounty" - this unusual delicate delicious cake will appeal to everyone who loves coconut. Cooking such a cake, although a little troublesome, but not at all difficult. Any stage of preparing a dessert can be handled by any even a novice cook. "Bounty" must be prepared in advance, about half a day in advance, or at night. The result will exceed all expectations, your efforts will be more than paid off. Cake is just yummy, unless you have a dislike for coconut, of course. The composition of the cake includes a cake (dough), coconut filling, the most delicate cream and chocolate icing. So, let's deal with the ingredients and, in fact, with the cake itself.

Coconut Bounty Cake Recipe:

Cake dough:

110 g sugar

155 g soft butter

2st. l. cocoa

2 tsp baking powder

For the filling you will need:

190 g coconut flakes

4-6 art. l. sugar (optional)

For cream:

5 yolks

1 glass of milk

5 st. l. Sahara

190 g butter

1.5 st. l. cognac (optional)

For glaze:

90 g chocolate bars

45 g butter or make a regular glaze

How to make Coconut Bounty Cake :

1. We start preparing the cake by baking the cake. To do this, combine sugar, soft butter, egg yolk, cocoa and baking powder. Mix all this thoroughly and sift the flour, again mix well with a spoon. It turns out a very thick mass, it must be divided into two unequal parts. We put one smaller one in a bag and send it to the freezer. The other part is distributed according to the shape with the help of hands. Set the form with the dough aside for now.

2. Now you need to prepare the filling itself. We take the remaining protein, we also need 5 more proteins (and we drive the yolks into a separate bowl). Add a pinch of salt to make the meringue stable and elastic. Beat egg whites, gradually adding sugar. When the squirrels are ready, whipped, add coconut flakes, stir gently and put our whipped squirrels with chips on top of the dough in a mold.

3. From above, grate the remaining dough from the freezer.

4. And now we put the form to bake in a preheated oven. We bake for 55-60 minutes at a temperature of 180 degrees.

It's time for the cream. Add sugar to the yolks, beat, pour in the milk, beat again and put on fire. Stir constantly and cook until yogurt thickens. Be sure to chill well.

6. Separately, beat the butter with a mixer until white and fluffy, add vanillin, then we will pour in the cream in parts and continue to beat, you can also add a little cognac if you wish, it will spice up your cream and cake.

7. Put the cream on the cooled cake crust, smooth it, put it in the refrigerator for several hours so that the cream freezes.

One of the most favorite treats of many sweet teeth is coconut cake. This sweetness does not leave anyone indifferent. A huge number of recipes for this dessert makes it possible to choose the option that is right for you.

In order to prepare a cake with coconut flavor, you only need a little effort of time and desire. But its taste will be simply unforgettable, because it will be prepared by your hands with love and joy. Close and dear people will definitely appreciate your efforts and efforts.

A melt-in-your-mouth cake with a touch of coconut will give you a truly heavenly delight. The preparation of this cake is not as difficult as it seems at first glance, and you will not have any problems with it. But the taste will pleasantly surprise, and even delight.

Armed with this coconut cake recipe, you are sure to use it to make a dessert for any holiday. And then, at the end of the celebration, an insanely appetizing, fragrant, and, as a result, amazingly delicious cake will flaunt on your table. Your guests will certainly ask you for the recipe, and loved ones will be very grateful for the joy of taste provided.

cake ingredients

Cooking coconut "Delicate Coconut Cake" can be divided into 2 stages: making a biscuit and a separate cream.

For the biscuit we take:
coconut chips - 35 g;
fresh milk - 35 g;
chicken egg (medium) - 2 pcs.;
baking powder for dough - 2 tsp;
butter - 100 g;
wheat flour - 100 g;
powdered sugar - 100 g.

Biscuit preparation steps

We soften the butter, and combine it with eggs at room temperature, grinding thoroughly until a homogeneous mass is obtained.
After that, add powdered sugar to the resulting mass, and beat again with a blender or mixer for no more than 1 minute.
In a separate bowl, mix the sifted flour, coke shavings and baking powder for the dough. Gradually add the resulting mass to the egg-butter mixture. In a circular motion from right to left and from top to bottom, trying not to damage the structure of the dough, knead it with a spatula.
Add milk at room temperature to the resulting dough, and gently knead again until smooth.
Lightly grease a baking dish with vegetable or warmed butter, and pour the prepared dough into it.
We bake a cake with coconut chips at an average temperature (180 degrees) for 15-20 minutes. It all depends on your oven. In order to check the readiness of the biscuit, you can pierce it with a match or a toothpick. If after that it remains dry, then the dough is baked.
After the biscuit has been removed from the oven, it is allowed to “rest” in the form for about 10 minutes.

Preparation of cream for "Gentle Coconut Cake"

You can choose the cream at your discretion, but in this case, the following option is very suitable:

powdered sugar - 100 g;
boiled water - 4 tbsp. l.;
sweet sour cream - 400 g;
gelatin - 15 g;
condensed milk - 1/3 can.

The preparation process is reduced to the following operations:

Beat the chilled sour cream at the highest speed with powdered sugar.
Whisking constantly, add the condensed milk in a thin stream.
According to the instructions, pour the gelatin with the amount of water indicated in the recipe and dissolve.
We combine gelatin with sour cream, and beat everything together again for about 3 minutes at the lowest speed.

Cake assembly:

With a sharp knife, cut the cooled biscuit into 2 parts, one of which is placed in a baking dish according to its size.
Pour half of the cream on the first cake, cover it with the second and cover it with the rest of the cream.
We place the cake in the refrigerator for at least 5-6 hours, and preferably overnight. After the cake is ready, carefully remove the form.

Chocolate cake with coconut

The combination of such two delicacies as chocolate and coconut is truly lethal and unique. That is why this cake has gained so many fans. The availability of products, the minimum amount of cooking time, combined with an unsurpassed taste and aroma, make chocolate-coconut cake extremely attractive to many housewives.

Required Ingredients:

fresh milk - 225 g;
granulated sugar - 13 tbsp. l.;
chicken egg (medium) - 4 pcs.;
coconut flakes - 200 g;
butter - 100 g;
liquor (any) - 4 tbsp. l.;
cocoa - 4-5 tbsp. l.;
flour - 3 tbsp. l.;
soda - ¼ tsp

Cooking steps:

Separate the eggs separately into whites and yolks. We put the proteins in the refrigerator, and add 1 tbsp to the yolks. l. granulated sugar and grind thoroughly.
After that, take out the proteins and beat them with 5 tbsp. l. sugar until thick fluffy foam.
Add the beaten egg whites to the egg yolk mixture and mix gently.
We introduce cocoa, flour and soda, quenched with vinegar or lemon juice, into the protein-yolk mass. We mix everything carefully, but gently and send it to bake in the oven, heated to 180 degrees for 25-30 minutes.
For the cream, mix granulated sugar, coconut flakes, fresh milk and butter in a saucepan. On low heat, stirring, let it stand for several minutes until it thickens. Remove from stove and cool.
We cut the cooled cake into two parts, and soak both of them with liquor. After that, spread the chilled cream on one part of the cake, and cover with the second half of the biscuit.
The top of the cake is usually covered with icing. To prepare it, mix fresh milk, sugar and cocoa. Cook this mixture until thickened, at the end add a little butter. The cake should be covered with hot icing.

Coconut cake is the perfect dessert for any occasion. Made with love, it is sure to impress everyone who tries it. Relatives will be surprised, and you will feel like the queen of the feast.

How to Make Coconut Cake: Video

All the sweet tooth who love coconut should definitely try the delicacy. It is possible to prepare it in different ways, for example, with a chocolate or milk base. Insist the finished coconut cake in a cool place so that the chips are well drunk with cream.

Bounty Coconut Cake

Ingredients:

flour - 80 - 90 g;
eggs - 3 pcs.;
sugar - 210 - 220 g;
cocoa - 20 - 30 g;
coconut flakes - 130 - 140 g;
baking powder - ½ small. spoons;
cream and milk - 2/3 tbsp each;
butter - 120 - 130 g.

Cooking:

Beat the eggs with half the sugar until a fluffy white mass forms. At the same time, sweet crystals should completely dissolve in it.
Separately, mix the remaining dry ingredients, except for the coconut. Introduce it in parts to the whipped mass. Gently knead from the middle of the cup to the edges.
Bake it in a biscuit mold for 20-25 minutes at 200 degrees. The readiness of the base of the cake can be determined by a dry toothpick.
Let the biscuit rest. If you cook it in advance and leave it all night, then the base of the cake will not crumble and become excessively soaked. After - cut it into two parts.
Mix the milk with the remaining sand and butter. Wait for the dissolution of sweet crystals and fat.
Pour in coconut. Boil the mass for 12 - 14 minutes. It is important to constantly stir it and not let it burn. Cool down the filling.
Soak the cakes with cream. Spread with coconut paste.

If desired, generously pour the finished treat with homemade chocolate icing.

coconut milk dessert

Ingredients:

flour - 230 - 250 g;
cocoa - 30 - 40 g;
baking powder - 1.5 small. spoons;
soda and salt - half a small spoon;
coconut milk - 2 tbsp.;
water - ½ st.;
sugar - 190 g;
sunflower oil - 80 ml;
lime / lemon juice - 1 large spoon;
bitter chocolate - 2 tiles;
corn starch - 1 large spoon;
powdered sugar - 2 small spoons.

Today we are sharing a recipe for a delicious layered coconut cake. It will definitely please you and your loved ones!

Publication author

Author and founder of the website project - a culinary portal about simple and delicious food. With the help of the site unites all lovers of homemade food. Together with other food bloggers, he shares delicious recipes with detailed step-by-step descriptions. She loves to cook and translates her culinary knowledge into recipes. Every day he tries to make this project even more convenient and interesting. Mom of Anya and Kirill.

Recipe author: Olesya Fisenko
After cooking, you will receive 12
Cooking time:

Ingredients

4 things. egg
200 gr. sugar
200 gr. butter
200 gr. sour cream
20 gr. dough baking powder
750 gr. wheat flour
80 gr. ice cream
4 things. egg
750 ml. milk
300 gr. sugar
20 gr. vanilla sugar
150 gr. wheat flour
300 gr. butter
160 gr. coconut flakes

Cooking method

From this amount of ingredients, 8-10 cakes are obtained. We wash 4 eggs, separate the whites from the yolks. Whip egg whites with 200 gr. sugar into a stable mass, it should brighten and greatly increase in volume. Add yolks and beat again.

200 gr. add butter at room temperature to the eggs and beat again with a blender (with a whisk attachment).

Add to the egg mixture 200 gr. sour cream, stir.

This is such a light and airy mass.

750 gr. sift flour and mix with 20 gr. dough baking powder. Pour the dry mixture into the dough and carefully stir first with a spatula, then knead with your hands.

It turns out a pretty cool dough, you need to knead it well, cover with a lid and put it in the refrigerator overnight.

By morning, the dough will brighten and slightly change the structure. Immediately turn on the oven to heat up to 180 degrees.

Sprinkle the work surface with flour, lay out the dough and cut it into 8 parts with a sharp knife.

The dough turned out dense, but very pliable. Knead each piece with your hands to make the dough more plastic.

There are two ways to prepare cakes. The first allows you to reuse scraps, which means you use all the dough for its intended purpose. It also has a minus - the dough is quite elastic and can "shrink" during cooking, which means it is sometimes impossible to guess the exact diameter of the cake. So, according to the first method, we roll each piece of dough with a rolling pin into a thin plate. We spread a round bowl or other container of a suitable size on the plate.

Then, holding the shape with one hand, with the other, using a sharp knife, cut off the rest of the dough. We collect all the leftovers at the end, form a ball again, roll it out, etc.

The second way of preparing cakes is more preferable to me. Cake scraps make wonderful homemade sweets and cookies. So, we take one piece of dough, roll it into a thin layer and put it on a baking sheet lightly sprinkled with flour. Bake for about 4 minutes in the middle of the oven at 180 degrees.

ATTENTION! Cakes bake very quickly, so you need to keep an eye on them. As soon as the edges begin to change color - take out the cake. The cake itself should remain light in color.

We spread the cake on a wire rack to cool slightly, and immediately send the next one to bake.

We lay out a round shape of a suitable size on the finished cake (I had a bowl with a diameter of 20 cm). With the left hand we press the form to the cake, with the right hand with a sharp knife we repeat the outlines of the bowl, cutting off the trimmings.

As soon as the cakes are baked, you can take the ice cream out of the freezer. We will use the ice cream to soak the cakes.

Here we have such thin and light cakes.

Cakes can be soaked immediately after the oven - that is, warm, from this they will only become softer.

Using a brush, grease each cake on one side (which was adjacent to the baking sheet) with ice cream and leave to soak.

While the cakes are soaked, let's take care of the cream. We take out the butter from the refrigerator, we need it at room temperature. For cream, break 4 medium or 5 small eggs into a ladle, pour milk.

Whisk with a whisk until smooth.

In a separate bowl, mix granulated sugar, vanilla sugar and wheat flour.

Put the pot on medium heat. Pour the dry mixture into the egg and milk mixture, constantly stirring the beaters so that the cream is homogeneous.

The cream will thicken very quickly and may burn. Therefore, it is very important as soon as the flour is poured in, reduce the heat to a minimum and cook the cream while stirring constantly. As soon as it thickens (this will happen before it boils), immediately turn off the heat and let the cream cool.

Whisk the room temperature butter until it is light and has increased in volume.

Add the cooled cream to the butter and beat for another minute.

Here is such a light, homogeneous cream turned out.

Pour into the cream 80 gr. coconut flakes and stir.

Now you can start assembling the cake. We spread the cake on the stand, put a part of the cream on it and level it, then the next cake.

Put the remaining cream on the top cake, spread over the top and sides of the cake. Align.

Sprinkle the top and sides of the cake with coconut flakes, you can decorate as you wish.

Let the cake soak for an hour at room temperature.

Then we put it in the refrigerator for another hour so that the cream cools down.

Everything, the cake can be eaten. Bon appetit!

Who here ordered a chocolate-coconut cake from us? Since everyone in our family loves this combination, I decided not to put it off and immediately prepared this delicious and satisfying dessert. It is called Isanna cake and is made on the basis of coconut cakes, which are smeared with chocolate ganache. In fact, it turns out such a large and multi-layered Bounty bar, only much more tender, softer and, moreover, homemade.

I will write a little about the products. First of all, coconut flakes, which are a decent amount according to the recipe, can be made independently -. Choose medium-sized chicken eggs, and choose chocolate to your liking. I used dark (72%), but you can also use milk - then the finished cake will be even sweeter. And about cream. In the original, you need 300 milliliters of fat, that is, at least 30%, but for lack of it, I took 10%, while reducing the volume to 250 milliliters.

For those who like to count calories: according to my proportions, according to my proportions, there are 393 kcal per 100 grams in the Isanna chocolate-coconut cake recipe, but if you cook dessert with 30% cream, the calorie content rises to 429 kcal. Like this. By the way, although the cake turns out to be small in size (weighing 1100 grams), it will be enough for 10 people. He's too savory...

Ingredients:

Cooking step by step with photos:

The Isanna chocolate-coconut cake recipe includes the following ingredients: coconut flakes, chicken eggs, granulated sugar, chocolate, cream, as well as a pinch of salt and vanillin. Regarding products and replacement options, I wrote above.

So, let's prepare the coconut base for the cake. It is difficult to call it a biscuit; rather, it is a delicate and airy filling for Bounty bars. However, we will make and bake it in the same way as a biscuit. In a suitable dish, break 3 medium chicken eggs, add a pinch of salt and vanillin. We also pour 225 grams of granulated sugar there.

We stir everything with a whisk and set to bask in a water bath. Not on a minimum fire (so the eggs can curl up) directly on the stove, but on a water bath. To do this, pour water into a saucepan and bring it to a boil. We put a bowl of eggs on top - it is important that the bottom of the bowl does not touch the water. And so, with constant vigorous stirring, we heat the egg mixture to 60 degrees. I don't have a cooking thermometer, so I measure with my finger. The mass will be quite hot, but tolerable. I didn't time it, but it takes about 8-10 minutes to cook.

Remove the bowl from the water bath and immediately beat with a mixer at high speed until a fluffy and light mass is formed, which should greatly increase in volume and cool to room temperature. Of course, you can beat the eggs with sugar with your hands using a whisk, but then get ready to do this for at least 15 minutes.

Now we pour 190 grams of coconut flakes and with a spatula (spoon) gently mix it into the air mass in the same way as biscuit dough is mixed. That is, folding movements from the bottom up.

We take a rectangular baking dish (ideally 20x30 centimeters), cover it with parchment paper and put the coconut dough into it. Smooth it out with a spoon or spatula.

We bake the coconut base in a preheated oven at 180 degrees. Time in this case is a very relative concept. My cake was ready in 25 minutes, but it can take from 15 to 30 minutes. The main indicator of the readiness of the base is a dense top crust that does not stick to the fingers. We take out the form from the oven and let the coconut cake completely (!) Cool down. Do not even try to cut and remove the warm cake from the paper - it is still very fragile and will simply fall apart.

While the coconut base is cooling, prepare the chocolate ganache. To do this, pour the cream into a small saucepan or stewpan and bring it almost to a boil, that is, warm it up very well. Remove the dishes from the heat and put the chocolate in the cream, which we break into pieces in advance.

Now we are very actively starting to mix chocolate with cream. The heat of the cream will melt the chocolate very quickly, but it is important to stir it all the time so that it does not curl up into lumps. The result is a completely homogeneous, smooth and shiny chocolate coating. At first it will be liquid - just let the ganache cool for about 15 minutes (stir a couple of times during this time) and it will thicken.

When the coconut cake has completely cooled, it will need to be cut into 3 equal rectangles. To do this, take another piece of parchment paper, put it on top of the form with the coconut base and turn it over onto a new sheet along with the form. As a result, the cake will lie upside down. We remove the paper on which we baked the cake - it easily leaves.

Now we put one rectangle of coconut cake on the dish or plate on which you will serve the cake. I strongly advise you to lay the dishes with 4 strips of baking paper - then the dish will remain clean.

We grease the cake with a part of the chocolate ganache, which must be approximately divided so that it is enough for 1 more layer and coating.