Chocolate and coconut cake

Very quick in making the cake.

For the dough:
• 2 cups flour
• 1,5 cup sugar
• 1 tsp. Baking soda
• 1 tsp. Baking powder
• Article 5. heaped tablespoons of cocoa
• 2 eggs
• 1 cup milk
• 1 tsp. Vanilla sugar
• 1/3 cup vegetable oil
• 1 cup of boiled water

1. Prepare a diameter of 25-26 cm, Cover the parchment paper for baking (if you are not sure of the quality of paper, it’s best to grease it with oil). Preheat oven to 180 C. Prepare two containers – large and smaller …
2. In a small – Mix all the dry ingredients (the first five on the list).
The cup is more lightly beat the eggs, add the vegetable oil and vanilla sugar.
3. Then alternately add flour and milk by stirring, starting and ending with flour.
4. At the end of pouring a glass of boiling water and still just a quick stir. Get the batter.
5. Pour it into a mold and bake at 180 C for 40 minutes (check near the end of a toothpick – must go dry or with a small amount of moist crumbs, but do not desiccate in the same time). Biscuit doubled!
Adjust the baking time for your oven.
6. Making cream
For the cream:
• 1 can of sweetened condensed milk
• 2 egg yolks
• 2 tbsp. tablespoons butter
• 100g coconut
All mixed in a saucepan with a thick bottom and boiled constantly interfering with spoon over low heat for 5 minutes. Make sure that the yolk is not curled.
It turns thick coconut cream.
7. Cut the cake into two and cooled cake fluff cream, garnish with chocolate icing.
Chocolate, coconut cake

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