Chocolate-coconut cake has a delicate and soft sponge cake. Coconut-flavored filling, somewhat reminiscent of the Bounty chocolate. When cooking, the cake takes a minimum of time. The delicacy is very tasty and delicious.
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You will need
- - 4 egg whites
- - 120 g butter
- - 0.25 tsp slaked soda vinegar
- - 14 tbsp granulated sugar
- - 5 tbsp. l cocoa powder
- - 3 tbsp. l flour
- - 270 ml of milk
- - 200 g coconut flakes
- - 5 tbsp. l apricot liquor
- - 4 egg yolks
Instruction manual
1
Cook the dough. First separate the whites from the yolks. Mix 1 tbsp. granulated sugar with yolks. Beat the whites with a mixer and add 5 tbsp. granulated sugar. Combine the protein mixture with the yolk, add soda, flour and cocoa powder.
2
Lubricate the baking dish with butter, pour in the dough and smooth over the surface. Bake in an oven heated to 180 degrees for 35-45 minutes until a rosy color is formed. Remove the biscuit from the oven and let cool.
3
Prepare the filling. Combine granulated sugar, milk, butter and coconut flakes, set on fire and lightly heat for about 10-12 minutes to make the mass denser. Remove from heat and let cool.
4
Cook the icing. Mix 5 tbsp. milk, 2 tbsp. cocoa powder, put on fire and cook until thickened. Add 20 g butter and mix.
5
Cut the cake into 2 parts. Put the first cake on the dish, soak with apricot liquor and put the filling, then cover with the second cake and coat with glaze. Put in a cold place for 8-10 hours.