Coconut cake with creamy soak
Description
If desired, you can use heavy cream (with a fat content of 30% or more) as a soak for this magnificent cake. This will further enhance the flavor composition of the bake, making it even more tender.
Instructions
- 1
Step 1
Prepare the necessary ingredients, noting that whole‑grain flour can be substituted with white wheat flour.
- 2
Step 2
In a deep bowl, whisk the eggs with the sugar (80 g) until it dissolves.
- 3
Step 3
Pour the kefir into the egg mixture and whisk well.
- 4
Step 4
Prepare a mixture of two types of flour and leavening agent, then sift it into the dough (in portions) while mixing thoroughly.
- 5
Step 5
Place the ready dough with a sour cream consistency into the prepared pan.
- 6
Step 6
Mix the coconut flakes and the remaining granulated sugar (50 g), then spread the dry mixture over the surface of the pie.
- 7
Step 7
Bake the coconut cake in a preheated oven at 170‑180 °C for 40‑50 minutes until golden brown. While baking, make sure the coconut flakes don’t burn; if necessary, cover the surface of the cake with foil.
- 8
Step 8
After baking, remove the pie from the oven and, while hot, pour cold cream over it. The shavings will soften, and the pie will become juicy and tender.
- 9
Step 9
Allow the coconut cake with butter soaking to cool completely and serve it with tea, cutting it into individual portions.