Coconut cake with chocolate cream all recipe best cake

Coconut cake with chocolate cream

Coconut, chocolate and marzipan set the tone for this cake: Between the coconut biscuit bases there is a chocolate cream, the whole thing is covered with marzipan.

INGREDIENTS FOR 10 PIECES OF DOUGH 4 eggs 170 g sugar 60 g flour 80 g potato starch 2 tsp baking powder 100 g coconut cream from the block FILLING 2 packs of cream pudding powder, 250 ml milk 1 tbsp sugar 200 g soft butter 60 g powdered sugar 100 g bitter chocolate ALSO 400 g Raw marzipan, icing sugar red and green food coloring grated coconut for sprinkling

Coconut cake with chocolate cream all recipe best cake

No 1 Coconut cake with chocolate cream HOW IT’S GEMAC HT Preheat the oven to 175 ° C. Beat the eggs with the sugar into a light cream. Mix the flour, potato starch and baking powder. Grate the coconut cream. Stir in the flour and coconut cream under the egg cream.

no 2 Grease a springform pan (22 cm Ø) and sprinkle with breadcrumbs. Pour in the dough. Bake for 40 minutes in the lower part of the oven. Let cool down. Fall on a wire rack.

No 3 Cook the pudding with milk and sugar according to the package instructions. Let cool down. Mix the butter with the icing sugar until creamy. Spoon the pudding into the butter cream little by little, stirring constantly.

No 4 Melt chocolate over the warm water bath. Allow to cool slightly; stir in the butter cream.

No 5 Cut the baked biscuit twice horizontally. Spread almost two thirds of the cream on two bases. Put the pie together. Spread the remaining cream on the cake.

No 6 Knead the raw marzipan with enough icing sugar until you have a soft, malleable mass. Take a quarter of it off and cut in half. Half green, the other pink; Shape both halves into small balls. Roll out the remaining marzipan round to completely cover the cake. Roll the marzipan plate onto the rolling pin and roll it over the cake again. Decorate with marzipan balls on the edge and coconut flakes in the middle.


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