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Coconut cake with cherries

Coconut cake with cherries

We will need these ingredients:

For the dough:
• 125 g butter (softened)
• 175 g of finely crystalline sugar
• 225 g flour
• 1 hour. L. baking powder
• 1 hour. L. baking soda
• 3 eggs (whisk)
• 225 ml of buttermilk or kefir
• 2 tbsp. l. dried, candied or fresh cherries, pitted (cut)
• 2 tbsp. l. coconut

For the glaze and decoration:
• 175 g of powdered sugar
• Article 2-3. l. coconut or regular milk or water
• 3 tbsp. l. freshly grated coconut (optional)
• 12 cherry halves (dried, candied or fresh)

Utensil:
• 3 mini silicone forms a loaf (Approach 4)

Cooking method:

How to cook cakes:

1 Beat the butter and sugar in a lush light cream. Continuing to whisk, pour in the egg pieces. If the mass begins to curl, add a spoonful of flour with them.
2 Sift the remaining flour, baking powder and baking soda.

coconut-cake-with-cherries

3 Enter the oil cream sifted flour, buttermilk, cherry and coconut and stir until smooth. Preheat oven to 180 ° C.
4 Place the molds on a baking sheet and fill half the dough.

coconut-cake-with-cherries

How to bake and decorate cakes:
5 Bake for 20 minutes the product: they will rise up and lightly browned. After piercing the center of the finished cake borehole must remain clean.
6 Allow to cool in the tins for 5 minutes, then turn on the grill and let cool completely. Rinse and pat dry the molds and bake them in the next batch. There should be 12 cakes.

coconut-cake-with-cherries

7 sift powdered sugar glaze. Coconut sauce or regular milk (water), mash until smooth glaze. Pour over cake and spread it with a spoon.
8 Decorate each cake half dried, candied or fresh cherries. If desired, sprinkle with grated fresh coconut products pulp.

coconut-cake-with-cherries

coconut-cake-with-cherries

About the dish:
At 12 pieces
Preparation time: 30 minutes
Preparation time: 20 minutes
The temperature of the oven: 180 ° C
Delicate, soft and fragrant cupcakes with cherries and coconut like the whole family. the glaze can not be used, if desired.

What is Buttermilk?
Buttermilk — a sour whey, which is left over after churning butter from cream. However, in modern conditions the buttermilk is usually prepared in the production, adding acidifying Wednesday — citric acid, juice or vinegar — in whole or even pasteurized low-fat milk, yogurt-like. In baking buttermilk can be replaced with yogurt, yogurt, milk, half and half with yogurt or sour milk (225 ml milk + 1 tbsp. L. Lemon juice, let stand for 5 minutes).

How to use coconut:
Coconut adds a sponge and dough keksovomu pleasant nutty flavor and texture. Instead of fresh coconut, you can take a ready-made coconut, which before use should be lightly fried.
Sprinkle an even layer of chips on the bottom of the pan and fry over low heat, stirring regularly, until golden brown. As soon as the chips become golden, immediately pour the it on a plate to the contrast of temperatures chips stopped heated and burned.

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