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Coconut pastry
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Coconut pastry

180 min4 serv.21 февр. 2026 г.

Description

The recipe won't take much time. This coconut cake consists of two layers (coconut and sponge cake), soaked in custard cream with white chocolate shavings. Light, airy, yet very satisfying. Even the most sophisticated dessert lovers will appreciate this coconut cake. The cakes turn out beautifully and can easily be served at a festive table. Serve cooled or slightly warm.

Instructions

  1. 1

    Step 1

    Step 1

    1. First, prepare the coconut base. To do this, beat the egg whites into a stiff foam, gradually adding sugar. At the very end, add the coconut flakes and gently mix everything together.

  2. 2

    Step 2

    Step 2

    3. After mixing our mixture with a spatula or spoon, place it on a baking sheet.

  3. 3

    Step 3

    Step 3

    4. Line the baking sheet carefully with parchment paper and spread the mixture evenly over the entire surface.

  4. 4

    Step 4

    Step 4

    5. Bake for about 10 minutes at 180 degrees, then let cool completely and proceed with the sponge cake.

  5. 5

    Step 5

    Step 5

    6. Beat the eggs with sugar until the mixture increases several times in volume.

  6. 6

    Step 6

    Step 6

    7. Gradually add flour and starch and knead the dough. It should have the consistency of thick sour cream.

  7. 7

    Step 7

    Step 7

    8. Bake the sponge cake at 180 degrees for about 10-13 minutes.

  8. 8

    Step 8

    Step 8

    9. Cream. Mix the yolk with flour until no lumps remain, then place the mixture over a water bath.

  9. 9

    Step 9

    Step 9

    10. Heat the milk in a saucepan and add our egg mixture using a water bath. Mix everything with a spatula and simmer over low heat for 5 minutes, stirring constantly.

  10. 10

    Step 10

    Step 10

    11. While our cream is cooling, beat the butter with sugar.

  11. 11

    Step 11

    Step 11

    12. Gradually add the custard cream to the buttercream and beat until fluffy.

  12. 12

    Step 12

    Step 12

    13. Make crumbs from white chocolate and add them to the cream.

  13. 13

    Step 13

    Step 13

    14. Now it's time to spread the filling on the layers: first place the coconut base, spread it with cream, then add the biscuit layers and also spread them with cream.

  14. 14

    Step 14

    Step 14

    15. At the very end, sprinkle all surfaces with coconut flakes and cut into square pieces, forming pastries.

  15. 15

    Step 15

    Step 15

    16. It's better to put them in the refrigerator for 30 minutes, and then serve at the table.