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Coconut and chocolate cream cake

Coconut and chocolate cream cake

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Let's start with the top: Separate the egg whites from the yolks. We beat the egg whites hard with a pinch of salt, at the maximum speed of the mixer. When the foam has hardened well, add the sugar and mix until the foam becomes dense and shiny. The egg white foam will stick well to the blades of the mixer. Separately rub the yolks with the oil and vanilla essence, until we obtain a stable emulsion. We pour this emulsion over the egg whites. We turn the mixer to the lowest speed and we easily homogenize the composition. Sift the flour together with the baking powder over the egg composition. Put the mixer aside and mix with a spatula, lightly, with movements from bottom to top. We pour the composition in a tray (24 cm in diameter) and put it in the oven at 180/190 degrees until it passes the toothpick test.

Chocolate cream: Melt the chocolate together with the whipping cream and put it in the fridge to cool. Once cooled, beat it with the mixer and add it over the other 200 g of whipped cream and mix the composition with a spatula with movements from bottom to top.

Coconut cream: Mix ricotta with salt powder and sugar well and add coconut flakes. Separately beat the whipped cream over which we add the above composition and mix with a spatula with movements from bottom to top to remain fluffy.

Syrup: Put the water with the sugar on the fire and mix until it dissolves, turn off the heat and add the rum essence and leave to cool.

When the top has cooled we cut it in three and start to create the cake: we syrup the top and with the help of two pouches we put alternately the two creams in circles starting with a center of coconut cream, chocolate cream, coconut cream and so on , add the second part of the worktop and repeat the process. We decorate the cake according to our own taste. : D

Raw cake with coconut cream and chocolate flakes

I think the most appropriate name for this cake would be & # 8220Cremosenie & # 8221. It is so creamy, and this is largely due to the coconut butter that has a texture that I adore. Not to mention that the coconut flavor combines excellently with banana.


1/2 cup pecan nuts
1 cup almonds
1 cup dehydrated apricots
1 Lg maple syrup
1 Lg apa
a pinch of salt
1 tablespoon cardamom powder knife

We put the pecans in the robot and chop them, but we don't process much because they are very oily. Just enough to turn them into flour and put them aside in a bowl.

Then we put in the robot the dried almonds and apricots, which we grind well. Add the rest of the ingredients together with the pecans and process for a few more seconds until everything binds, like a sticky dough.

This composition is placed in a tray, on a baking paper and uniformized.

2 bananas
1 cup cashews hydrated in water for 2 hours
3/4 cup water
2/3 cup maple syrup
1/2 cup melted coconut butter (butter, not oil)

Cut the bananas into slices and place them on top.

Cream preparation:

Put all the ingredients in the blender and process until you get a fine cream. I recommend you to taste and add more ingredients according to your preferences.

This cream is placed over the banana top, after which it is good to keep it in the freezer for approx. 2 hours to harden. Of course it can be consumed with softer cream, but it will be more difficult to portion.

On top I decorated with grated raw chocolate.

Let it be delicious and know that I am very happy if you announce that you tried the recipe and you liked it.

Preheat the oven to 180 degrees Celsius and line a cake tray with a diameter of 22cm with parchment paper. Grease with a little butter and baking paper.

1) In a large bowl, mix the butter with the sugar until it becomes a foam. Melt the chocolate in a steam bath, stir until cool, and add it to the butter mixture. Mix again until smooth. Add one egg at a time, mixing well after each until you get a fluffy mixture.

2) In another bowl mix the flour together with the baking soda, baking powder and salt. Mix in a bowl the coconut milk with vanilla and coconut essence.

3) Add the dry ingredients to the butter mixture, alternating with the wet coconut milk mixture, until incorporated. Divide the dough thus formed into 2 or 3, pour into the cake pan and level with a spatula. Bake the cake tops for 26-28 minutes, until they pass the toothpick test. Let the chocolate tops rest in the pan for 10 minutes, then remove them on a grill until completely cooled.

4) Meanwhile, prepare the coconut cream. Mix the butter with the flour, add the coconut essence and vanilla extract, the coconut milk, and mix until well blended. Then add salt and half the amount of sugar, mix well. Then add the cream cheese and the rest of the sugar and mix until smooth.

Put the cream on top of the first top, level it, add the second top, then cover the cake on the surface with the rest of the remaining cream. Decorate with large coconut flakes.

Put the chocolate cake with coconut cream in the fridge until ready to serve.

Chocolate vanilla cake with chocolate and whipped cream

Wrap the cake in icing and sprinkle coconut flakes all around. Chocolate cake and coconut & # 8211 From the secrets of the kitchen. Sweets and cakes & rsaquo Cakes andreeachinesefood. Meanwhile, whip the liquid cream until you get a fluffy cream. For syrup: -2 tablespoons condensed milk.

CREAM: 200 gr white chocolate 300 gr coconut 200 gr butter 100 ml whipped cream. Plate dish Recipe Cake with coconut cream & # 8211 Tastes. Assemble the cake: sheets, cream and finish with sheet.

The 10 best combinations of countertop, cream and decoration for a successful cake

Whether you wanted to make an impression at a family event, or you just want a successful dessert at the weekend, cakes are the tastiest and easiest choice. Turn them into a memorable dessert using the best combinations of ingredients.

A successful cake contains top, creams and glaze or decoration cream. You know how to do them all, but you don't always match them in the happiest combination. If until now you only used classic chocolate and rum syrup tops, we suggest you expand your confectionery universe a bit to other choices.

Here are the best combinations of countertop, cream and decoration that will make your cake a memorable one.

1. Chocolate top + chocolate mousse + fondant or chocolate ganache

2. White countertop with vanilla + vanilla cream + raspberry jam + marzipan

3. Carrot cake + cream with mascarpone + cream cheese and baked nuts

4. Coconut top + passion fruit cream + butter cream with rum and coconut flakes

5. Top with almonds + butter cream + cherry jam or maraschino cherries + fondant

6. Soft top with cocoa + pecan cream + dark chocolate ganache

7. Top with chocolate + salted caramel + chocolate ganache

8. Chocolate top + chocolate ganache with almonds + chocolate mousse with cinnamon

9. Top with lemon and poppy seeds + lemon cream + fondant

10. Top with bananas and nuts + cream with peanut butter + chocolate fondant

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The chocolate and coconut cake is delicious for any festive occasion.

The preparation of the cake with chocolate and coconut begins with the preparation of the top. In a bowl, whisk 4 egg whites with 180 grams of sugar. The yolks are mixed only to homogenize, then pour over the sugar-soaked egg whites. Then add 250 g of flour (previously mixed with a pinch of salt and a sachet of baking powder).

During this time you can melt the household chocolate. Mix in a steam bath with milk, coconut cream, margarine and almond essence.
After mixing the 250 g of flour with eggs in the style above, pour the melted chocolate and mix lightly with a whisk, adding another 70 grams of flour in the rain, then pour the mixture into a cake pan and put it in the oven for 35 minutes at 180 degrees.
For the cake cream with chocolate and coconut cream, melt the other portion of chocolate together with the butter and coconut in a steam bath.

Then transfer to the top syrup from: 200 ml of concentrated mint syrup and 120 ml of water.
On the first two syrupy tops put 3 tablespoons of blackberry jam and about 5 tablespoons of cream. The rest of the cream is on the last syrupy top.

Decorate with fresh blackberries and serve after a while in the cold.
The source of this recipe is the Culinary Sweetness blog.
Other recommended cake recipes:

You can read the written recipe below, or go directly to the video recipe, here:

I was very happy to receive a basket with all kinds of delicious products from my friends at Sanovita . Among all the goodies received, there was a box of coconut cream. Of course I thought of a coconut cream, only good for fasting cakes.

So I put the box in the fridge and used it the next day. Yes, just like at natural whipped cream , it must be very cold, otherwise it does not beat well.

I opened the box with a spoon, I gathered the cream on top, being very careful not to take liquid. The liquid is used in syrup a cake or simply drunk with much appetite. It is very good and fragrant & # 128578

I put the cream in the bowl, added the powdered sugar and vanilla and put the mixer. In a few minutes I got a fluffy and extremely fine cream. The smell is so pleasant that I tell you that you can't help but taste 1 teaspoon & hellipsi one more & hellipsii & hellip ready to put in the cake: D

MMM, how fine it is! The combination of coconut and vanilla is simply insanely good! & # 128578

Way of ussage

Now let it cool for at least 30 minutes, then you can use it for cakes and fasting cakes, or serve it in cups, make ice cream & hellip.

A very good fasting counter is post black & ndash see recipe.

I invite you to try the recipe and I guarantee that you will not be disappointed at all, but very pleasantly surprised & # 128578

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo How to make natural vegetable cream from coconut cream

Ingredient Raffaello cake with chocolate almonds and coconut

Almond top

  • 175 g egg whites (about 5 egg whites size L)
  • 175 g caster sugar
  • 100 g of almond flour
  • 75 g wheat flour 000
  • 100 g melted butter at room temperature (not hot!)
  • almond essence (optional)

Fine chocolate cream

  • 300 g chopped white chocolate
  • 165 g coconut milk (a small can)
  • 100 g cream for whipped cream
  • 250 g cold mascarpone
  • 2 teaspoons gelatin powder
  • coconut essence (optional)

For decoration

How do we prepare chocolate and coconut cake?

It is a simple cake and very easy to make.

For starters we will make the balls because we will need to put them on the counter before putting it in the oven.

So, mix the ricotta well with the two tablespoons of sugar over which we will gradually add the coconut flakes.

Homogenize the mixture and start to form some balls from it that we will put in the fridge until we prepare the top.

For the top, mix a little whole eggs with the salt powder, then add the sugar and continue mixing until they start to look frothy and start to turn white.

Sift flour over them, mix and add the cocoa powder.

Mix well, add the baking powder, mix and pour the obtained composition in a round tray (20cm) lined with baking paper.

In the countertop we will arrange some balls (we will keep balls for decoration), then we will put the tray in the preheated oven at 170 degrees Celsius, for about 30 minutes, until it passes the toothpick test.

When the cake is ready, take it out of the oven, let it cool then glaze it with chocolate and decorate it with the remaining balls and coconut flakes.

The chocolate and coconut cake is a simple dessert, not expensive, effective and delicious.

Try this recipe, it's worth it!

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.

How to decorate a cake with stars or other shapes?

After about 30 minutes I took the cake out of the fridge and transferred it to the carton (or tray) to be served. From baking paper I cut 4 strips of about 8 cm each that I put between the cake and the plate, at the edge, so as not to soil the tray with cream when decorating the sides. These strips of paper are very easy to pull and you will see that the tray remains clean, not smeared with cream.

I decorated it with cream on the edges, smoothed it slightly and applied a little with the confectionery comb. I wanted some coconut stars to put on the cake and I was thinking of cutting out paper or cardboard and then sprinkling the coconut. But then I remembered that I had some star shapes of different sizes so I used them.

Inside each form I sprinkled a small teaspoon of coconut and smoothed it with a toothpick until it was even. Later I took out with great care the shapes and the stars came out perfect.

Here's my cake ready! I let it cool for a few hours before serving.