Coconut Coconut Cake

Coconut Coconut Cake




20 min


30 min


6 people


20 minutes


30 minutes


  • 2 eggs
  • 1/2 cup of powdered sugar
  • 2 teaspoons milk
  • 2 teaspoons of oil
  • 4 teaspoons of flour
  • 10 grams of cocoa
  • 1 package baking powder
  • 1 packet vanilla

    For inside:

  • 3 teaspoons coconut
  • 2 teaspoons of powdered sugar
  • 2 egg whites

    For the above:

  • 1 pack of chocolate sauce

Key point

You have prepared the coconut balls in the fridge, do not scatter in the cake. In addition, you can use 1 teaspoon of oil so that you are too fat.

How is it prepared?

  1. First of all, add a deep coarse egg yolk for the inner material, then add the coconut and powdered sugar and knead after it becomes foam foam.

  2. When you get a nice and sticky consistency, take pieces of walnut size from the mixture and make round, light flats. Keep in the fridge for about 20-25 minutes.

  3. Start making cacine dough near the outlet of the coconut balls in the fridge.

  4. Beet sugar and egg for a good blend of cakes in a deep bowl for 3-4 minutes.

  5. After the sugar has melted, add liquid oil and milk and continue to rinse.

  6. Add cocoa with vanilla or vanilla and continue to rumble. Finally, add the flour to complete the beating process.

  7. Lubricate your cake mold with butter or oil. Pour half of your cake dough into the coconut balls. Empty your remaining cake dough.

  8. Bake for about 25-30 minutes in a pre-heated 180-degree oven.

Service Offer

After you have cooked the cake, you can either add chocolate mousse or chocolate mousse that you have prepared. Finally serve the coconut. Bon Appetit.


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