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Ingredients
- 2 eggs
- 1 tea glass of sugar
- 1 tea glass of milk
- 1 glass of flour
- 2 soup spoons of cocoa
- 1 packet of vanilla
- 1 packet of baking powder
To soak the cake:
- 1 glass of water Milk
For the above:
- 1 pack of whipped cream
- 1.5 tea glasses of milk
- 2.5 cups of coconut
- 1 heaping tablespoon of powdered sugar
For the chocolate ganache:
- 200 milliliters of liquid cream
- 100 grams of milk chocolate
- 60 grams of dark chocolate
- 2 eggs
- 1 tea glass of sugar
- 1 tea glass of milk
- 1 glass of flour
- 2 soup spoons of cocoa
- 1 packet of vanilla
- 1 packet of baking powder
To soak the cake:
- 1 glass of water Milk
For the above:
- 1 pack of whipped cream
- 1.5 tea glasses of milk
- 2.5 cups of coconut
- 1 heaping tablespoon of powdered sugar
For the chocolate ganache:
- 200 milliliters of liquid cream
- 100 grams of milk chocolate
- 60 grams of dark chocolate
How to make coconut cake recipe?
Whisk the eggs and sugar in a whisk until they turn white.
Add 1 tea glass of milk and mix.
Add the flour, cocoa, vanilla and baking powder and mix well until it forms a dough.
Cover the base of your baking dish with baking paper.
Pour the cake batter into the mold.
After setting the oven to 170 degrees and heating it, put the mold in the oven.
Take the cake you baked for 25-30 minutes and let it cool.
Whip the whipped cream with milk and bring it to a creamy consistency.
Add the powdered sugar and coconut and mix them well.
For ganache, boil the cream in the gravy pot.
Add the chocolate in it, mix well until it melts and set aside to cool.
Wet the cooled cake with milk and spread the coconut cream on the cake evenly on all sides.
Spread the cooled ganache over the cream.
After keeping your cake in the refrigerator for 3-4 hours, decorate it as you wish and serve by slicing.
