Chocolate coconut cake

Chocolate coconut cake.

-200 gr. Chocolate
-3/4 cup coconut (toasted)
-Cookie dough:
-3/4 cup sugar
-1 h. L. baking powder
-1/2 h. L. salt
-1/2 h. L. soda
-100 gr. butter, room temperature
-3 tbsp. l. milk
-1 tbsp. l. lemon or orange zest
-vanilla extract 1 teaspoon
-1 egg
-2 cups whole wheat flour

In a large bowl, mix the sugar, baking powder, salt, baking soda, butter, milk, lemon or orange peel, vanilla and egg. Beat well. Add the flour and knead the dough.
Preheat oven to 180 °.
In the form of baking cupcakes, brush each cup.
Form the dough into small balls and put them in each mold-cup, press and seal the dough must get 3/4 of the filling.
Bake at 180 ° degrees 15-17 minutes.
Cool about 2-3 minutes, and then control the shape of the biscuits.
Totally cool.
Melt the chocolate in a water bath.
Dip the top of each cookie into chocolate and immediately sprinkle with toasted coconut.

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