Coconut Cake with an Irresistible Cream

17/02/2017
Topatofrom Topato
"If only it was just the cream you had to resist. But along with it there`s the taste, aroma and crunchy cake layer - all irresistible."
Preparation20 min.
Cooking30 min.
Тotal50 min.
Servings8
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Ingredients

Preparation

Put the milk, vanilla and sugar to boil in a pot. Next, gradually add the semolina, 1 tbsp at a time. Once it thickens, add the coconut flakes.

Remove from the stove and leave the cream to cool. For the layer, whip the eggs with the vanilla and sugar. Add the melted butter and beat once again.

Combine the flour with the baking powder and slowly add them to the mixture. Pour in the cocoa at the end. Pour half the mixture into a lightly greased and floured small oven dish and bake 10 min. at 392°F (200 °C).

Then take the ready layer out and pour on the coconut mixture over it. On top, pour on the rest of the dough for the other layer. Return to the oven for 20 min. Once cooled, cut the ready cake into squares.

Serve with chocolate spread and coconut flakes.find similar recipes here

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