This cake is quite challenging – as soon as you see it, you want immediately to prepare it. It is very interesting how a delicious custard with wheat semolina and shredded coconut is neatly arranged between the two thin chocolate sponges.
I saw the recipe on the culinary site zanaeblogcook.blogspot.com and hurried to show it to you.
I recommend the cake. Coconut lovers will especially like it!
Enjoy! 🙂
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Put the milk in a saucepan on medium heat. Add the sugar and stir until the sugar melts.
Add the semolina, stirring with a stirrer to avoid lumps.
Cook over medium heat until thickens.
Add the coconut.
Stir well and remove from the heat.
Put the eggs and sugar in a bowl.
Mix with a mixer for about 10 minutes until you get a fluffy mixture.
While mixing with the mixer, add the milk and oil in a thin stream.
Mix until homogeneous.
Put the flour in a bowl. Add the cocoa powder.
Add to the mixture and baking powder. Stir the dry mixture.
Gradually add the flour mixture to the cake, sifting.
Stir with the mixer on a slow speed until a smooth cake mixture is obtained.
Prepare a baking tray with about 25/35 cm in size. Line with baking paper.
Pour half of the cake mixture.
Bake in a preheated at 170 degree oven for 10 minutes.
Remove from oven.
Pour the coconut custard on top.
Spread carefully with a spatula.
Pour the second half of the cake mixture over the coconut cream.
Make even well.
Return the cake to the oven and bake for another 15-20 minutes.
Allow to cool well before cutting.
Serve the cake with coconut cream sprinkled with shredded coconut, cocoa powder or a ball of ice cream.
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Put the milk in a saucepan on medium heat. Add the sugar and stir until the sugar melts.
Add the semolina, stirring with a stirrer to avoid lumps.
Cook over medium heat until thickens.
Add the coconut.
Stir well and remove from the heat.
Put the eggs and sugar in a bowl.
Mix with a mixer for about 10 minutes until you get a fluffy mixture.
While mixing with the mixer, add the milk and oil in a thin stream.
Mix until homogeneous.
Put the flour in a bowl. Add the cocoa powder.
Add to the mixture and baking powder. Stir the dry mixture.
Gradually add the flour mixture to the cake, sifting.
Stir with the mixer on a slow speed until a smooth cake mixture is obtained.
Prepare a baking tray with about 25/35 cm in size. Line with baking paper.
Pour half of the cake mixture.
Bake in a preheated at 170 degree oven for 10 minutes.
Remove from oven.
Pour the coconut custard on top.
Spread carefully with a spatula.
Pour the second half of the cake mixture over the coconut cream.
Make even well.
Return the cake to the oven and bake for another 15-20 minutes.
Allow to cool well before cutting.
Serve the cake with coconut cream sprinkled with shredded coconut, cocoa powder or a ball of ice cream.
Enjoy! 🙂
