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Coconut Cake in 18 Min.

Krisi ChernikovaKrisi Chernikova
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Coconut Cake in 18 Min.
Image: Krisi Chernikova
09/11/2016
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Preparation
18 min.
Тotal
18 min.
Servings
8
"Dying for something sweet? This coconut delight takes exactly 18 min. to make, not a minute more, and is the very definition of tasty."

Ingredients

  • biscotti - 2 1/2 packets
  • coffee - about 1 2/5 cups (350 ml), to syrup
  • for the cream
  • mascarpone - 1 cup
  • sour cream - 1 cup
  • vanilla sugar - 4 packets
  • coconut flakes - 2/5 cup (110 g)
  • soy milk - 2 2/3 tbsp (40 ml)
  • for the decoration
  • cocoa
  • almonds - sliced
  • bonbons - Raffaello
measures

How to cook

In a deep bowl, mix all of the ingredients for the cream and beat with a mixer or hand blender until you get a fluffy and smooth cream.

Syrup half the biscotti and arrange them tightly along the bottom of a cake form. Smear them with cream and arrange a 2nd layer of syruped biscotti.

Finish off with the rest of the cream. Sprinkle with cocoa and almonds.

Put the cake to harden for 1-2 hours in the fridge or serve immediately.

Right prior to serving, decorate it with Raffaello bonbons.

Note: You can substitute the mascarpone with 3 1/5 cups (750 g) cottage cheese.

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