This article contains many recipes for “Smart Cake” - a delicious and magical dessert.

A smart cake is also called a magic cake. It is easy to prepare, since you do not need to prepare the cream and sponge cake separately, as for regular cakes or pastries.

• Just mix all the ingredients to get a magical dessert that can be served at any holiday table.
• Delicate consistency, pleasant vanilla taste and minimal cooking time - all this makes this cake popular.
• In this article you will find several different recipes for such a dessert, which will help you surprise your family and guests with its unique taste.

“Smart cake”: step-by-step classic recipe in the oven

Why is a cake called smart or magical?

• The thing is that to prepare the dough you just need to mix all the ingredients, and then the magic time comes.
• During baking in the oven, the dough itself will separate into sponge cake, vanilla cream and delicate soufflé.
• This happens due to the different fat content and weight of products. As a result, you get a sponge dessert with cream and a delicate soufflé.
• Below is a step-by-step classic recipe for Smart Cake in the oven.

You will need the following ingredients:

The cooking process will be like this:

Place the oil in a bowl and place on low heat, or in a water bath. It should melt, but not burn. If you put the oil on fire, stir constantly until completely dissolved.

Separate the egg whites from the yolks. Beat the whites with a mixer until stiff foam. It should be of such a consistency that when turning the bowl over, it does not flow down its walls.

Advice: To ensure that the whites are well beaten, you can first put them in the freezer for 15 minutes to cool. It will be good if they are lightly covered with a thin film of ice on top. These chilled whites whip instantly.

Then egg yolks, granulated sugar, water and vanillin beat with a mixer until you get an even mass without grains.

Pour melted and cooled butter into this mixture.. Beat with a mixer, and while continuing to beat, add flour - 1 tablespoon at a time. The mixer should be running on low. When all the flour has been added to the dough, add milk, after warming it up slightly. Beat the mixture again with a mixer.

Add the beaten egg whites and gently stir the dough with a spoon.. Do not beat it with a mixer so as not to damage the structure of the protein mass. For such a dough, it is good if the proteins are not completely mixed with other ingredients. As a result, the mixture should resemble pancake batter, but with white lumps of whipped egg whites.

Then line a deep baking pan with parchment paper.. Pour the prepared mass and place in a preheated oven at 160 degrees for 1-1.5 hours. If you have a gas oven, then baked goods cook quickly in it and can burn, then bake the dough for 45 to 60 minutes. You can bake longer in an electric oven. The degree of readiness is determined by the appearance of a well-browned top crust.

When the pie is nicely browned, Remove the pan from the oven and place on the counter to cool for 2 hours. Then put it in the refrigerator for 30 minutes. This is necessary to reveal the unique vanilla taste. Remove from the refrigerator, cut, sprinkle with powdered sugar and serve.

Features of preparing “Smart cake” in a slow cooker

A multicooker is a real helper for any housewife in the kitchen. You can cook absolutely everything in it, from soups to main courses and desserts. The “smart cake” prepared using this “miracle pot” will turn out especially tender and rich. But keep in mind some features of preparing a cake in a slow cooker:

• Recipe for making dessert in a slow cooker will be the same as when baking in the oven.
• There is no need to cover the multicooker bowl with parchment. It is enough to grease its walls with soft butter and then sprinkle with flour. This will allow the dessert not to stick to the walls and then it can be easily removed from the bowl.
• You need to cook in the “Baking” mode within 1 hour.
• After a characteristic signal indicating that the time has expired and the dish is ready, remove the finished “pie” from the bowl and let cool for 2 hours.

You can serve this cake with the sponge cake up or down. This dessert goes very well with unsweetened hot drinks: tea, coffee, coffee drink with milk.

“Smart cake”: chocolate, recipe with cocoa

Chocolate “Smart Cake” is prepared in the same way as the classic one, but with the addition of cocoa. The result is a very tasty dessert for chocolate lovers. Here is the recipe for chocolate “Smart Cake” with cocoa:

You will need the following products:

Prepare like this:

• Melt the butter in a bowl over low heat or in a water bath.
• Separate the whites from the yolks and beat the whites until a stable foam forms.
• Beat the yolks and powdered sugar with a mixer.
• Continue whisking and add water and cognac.
• Then add flour 1 tablespoon at a time, continuing to beat.
• Sift the cocoa powder through a sieve and add it to the dough, continuing to beat.
• After this, continuing to whisk, pour in the melted and cooled butter, as well as milk heated to 40 degrees.
• Remove the bowl from under the mixer and add the whipped whites into the mixture, gently stirring the mixture with a spoon. There is no need to vigorously knead the dough with the whites; let them remain in the form of white lumps.
• Line a baking pan with parchment or grease with butter and sprinkle with flour. Pour the dough and bake in a preheated oven at 170 degrees for 1 hour.
• If your oven heats up well and bakes too quickly, then baking the dough for 45 minutes is enough.

Worth knowing: The degree of readiness is determined simply: the pie should be dry on top, with a well-browned crust. The wet mass of cream and soufflé will sway a little - this is normal.

Then cool the “pie” on the table, cut into pieces, sprinkle with powdered sugar or topping and serve.

Important: Do not try to cut the dessert while it is hot, otherwise it will settle and lose its delicate consistency.

“Smart cake”: recipe with cottage cheese

If you combine “Smart Cake” and cottage cheese in one recipe, you will get a dessert with a unique taste. It can be served for breakfast, as a sweet dish for a small child, or on a holiday table. Here is the recipe for “Smart cake” with cottage cheese:

Prepare the following components:

Prepare like this:

• First prepare the curd layer: rub the cottage cheese through a sieve, add butter (first remove it from the refrigerator to soften). Also add potato starch and vanilla to these ingredients. Mix all ingredients.
• Rinse the raisins and dry on a paper towel.
• Grind 2 egg yolks with 50 grams of granulated sugar. Cool 2 egg whites in the freezer for 15 minutes and beat with sugar (100 grams), adding 1 teaspoon each.
• In the curd mass, which was prepared in advance, put the yolks with sugar and whipped whites, add dried raisins and carefully mix all the ingredients, but not with a mixer, but with a spoon or silicone spatula, so that the structure of the stable foam of the whites does not deteriorate.
• Grease a baking dish with butter and sprinkle with flour.
• Place the curd mass into the prepared pan and place in the oven for 10 minutes at 170 degrees until it “sets” on top.

Meanwhile, prepare the smart brownie dough by mixing all the ingredients as described above. Then do the following:

• Remove the curd layer from the oven, cool slightly and carefully pour the cake batter over it.
• Place the mold back in the oven at 160 degrees for 45 minutes.
• When the biscuit crust turns golden, remove from the hot oven and cool on the counter for 1.5 hours.
• Then cut the “pie” into small pieces, sprinkle with powdered sugar and decorate with halves of any berries.

The result will surprise everyone who tries this cake. At first it is completely unclear how you can combine cottage cheese, soufflé, cream and sponge cake in one cake, but after revealing the secret of the recipe, everything becomes clear.

“Smart cake”: coconut recipe

“Smart cake” with coconut turns out very tasty. Coconut flakes give the dessert a completely different flavor. Coconut recipe for “Smart Cake”:

• To prepare this dessert you will need all the products that are used in the classic recipe. See text above. In addition, buy 1 can of condensed milk and coconut flakes (100 grams).
• After you have prepared the “pie” according to the classic recipe, remove it from the oven to the table.
• Without waiting for it to cool, pierce the biscuit with a fork so that it is completely in the small holes. After cooking, the sponge cake is always on the bottom, so the cake needs to be turned over. Just pierce the biscuit!
• Then pour half a can of condensed milk, spread it over the cake with a spoon and wait until the surface of the sponge cake is soaked - for 15-20 minutes. If you end up with a small layer of sponge cake, reduce the amount of condensed milk. Take just half the jar and divide it into 2 parts, grease the top of the sponge cake.
• After this, pour the rest of the condensed milk and spread over the surface.
• Now sprinkle thickly with coconut flakes and leave on the table for another 30-40 minutes until completely cooled.

Before serving, cut the dessert into small squares and serve with tea or coffee. The condensed milk dripping inside the biscuit is very appetizing and tasty.

“Smart cake” - how to take away the taste of eggs and make it tastier: tips

“Smart cake” has a milky and creamy taste. But many housewives, after preparing such a dessert, complain that the taste of eggs is too noticeable in its taste. Many people even make a pie that tastes like a sweet omelet. How to remove the taste of eggs and make dessert tastier? Here are the tips:

• The dough should be liquid. Some housewives are afraid to bake a cake from such dough and add more flour - this is a mistake. In this case, the dessert will turn out heavy, tasteless, and taste like eggs. Bake strictly according to the recipe and do not worry that the dough is liquid before baking.
• You can try using homemade eggs instead of store-bought eggs. It has long been known that poultry farms use feed for chickens, the taste of which is then imbued with the eggs of laying hens. Many women claim that homemade eggs make Smart Cake tastier.
• Be sure to add vanillin or vanilla sugar to the dough. It helps cut out the taste of eggs. Also try using orange zest instead of vanilla. It turns out a completely different taste - not vanilla-egg, but citrus.
• Another secret that is used by many women is dough without yolks.. The whites are all added and beaten as written in the recipe, but you don’t have to add the yolk. After all, it is what gives the baked goods a specific shade of taste and smell.

To begin with, try not putting all the yolks, but for example, half of the total required number of eggs. If you like it, then make the pie without yolks at all.

If you are watching your figure, then you have to give up sweet cakes. But sometimes you can allow yourself to be pampered with a delicious dish, especially such an unusual one. One piece of Smart Cake contains about 250 calories. Many sweets have much higher calorie content. Therefore, you can afford “Smart Cake”, for example, on a holiday, and you can burn extra calories the next day in the gym.

Calorie table for the finished “Smart Cake” and its individual ingredients.(Calorie content is calculated approximately, excluding cooking).

Remember: If you bake a chocolate brownie, then its calorie content increases, and it will be about 300 calories or even more.

Another important point: There is no point in replacing butter with margarine, as many housewives do, since these products have the same calorie content, but margarine is more harmful to health due to its trans fat content.

“Smart cake”: reviews

Most women are hesitant to make a Smart Cake because they are afraid that it might not work out. Some people stubbornly bake for every holiday until they get the desired result - the perfect result, while others, born cooks, make a delicious dessert the first time. In any case, if you wish, you should cook it following the recipe and taking into account all the above tips. What other nuances exist, read in the reviews of already experienced housewives:

Lyubov, 25 years old

I graduated from college with a degree in pastry chef, and even I got this dessert the second time. I was able to achieve a soft and airy consistency by sifting the flour multiple times. During sifting, the flour is saturated with oxygen, and the dough turns out tender. I sift at least 3 times. I definitely add vanillin.

Alya, 30 years old

I have loved making cakes since childhood, and I decided to definitely make a “Smart Cake”, despite the fact that many are afraid to bake it. When separating the whites from the yolks, it is important to do this carefully, since even 1 drop of yolk can spoil the whites - they will never foam. When beating chilled egg whites, I add a pinch of salt - this helps to quickly achieve an ideal result.

Igor, 33 years old

I am a professional pastry chef with many years of experience. I would like to note the following: to make such a cake, you need to use a mixer at high speed only at the initial stage. Then the speed is set to minimum, and when the whipped whites are added to the dough, we remove the mixer completely. At this stage you should only use a silicone spatula. In addition, the baking temperature is important - no more than 170*C and no less than 165*C. Bon appetit!

Video: “Smart cake.” Magic Pie

I don’t remember where I found this recipe, but I’ve been making this delicious coconut cake for several years now. My husband loves coconut cake and always asks me to bake it, and everyone who tried it was delighted, the recipe went viral among friends.

The cake consists of two bases: coconut and white sponge cake, soaked in delicate butter custard with pieces of white chocolate. Tender soft heavenly bliss.

For the coconut base, beat the whites into a strong foam and add sugar at the end.

Sprinkle in the coconut flakes (reserve some for garnish).

Mix gently with a spatula.

Line a baking tray (30*20) with baking paper. Place the coconut mixture and spread over the entire surface.

Bake at 180 degrees for 8-10 minutes, let cool, remove from paper.

For the sponge cake, beat eggs at room temperature until light bubbles form, adding hot water. Add sugar and continue beating until the mass increases several times.

In a bowl, mix flour with starch and baking powder. Sift into egg mixture. Mix gently with a spatula.

Bake the biscuit in the same baking tray at 180 degrees for 10-12 minutes.

To make the cream, combine the yolk with flour and mix thoroughly so that there are no lumps.

Heat milk in a saucepan. Pour the yolk with flour, simmer the cream over low heat, stirring constantly until thickened. Remove from heat.

While the custard is cooling, beat the butter and sugar until smooth.

Add custard in parts, whisking continuously.

Chop the chocolate into small pieces with a knife.

Pour into the cream (leave a little for decoration), stir.

Cut each cake in half. Apply cream alternating, starting with the coconut cake.

Sprinkle with coconut and white chocolate. Place in the refrigerator for soaking, preferably overnight.

Delicate coconut cake is ready.

Bon appetit.

Although Sri Lankan cuisine has parallels with South Indian cuisine, it nevertheless has its own characteristics. Through several years of colonization and influence from other countries, it created its own food culture from a mixture of different curries and other dishes.

Curry is a food prepared with a mixture of spices ground into powder. Curry ingredients include black pepper, chili pepper, coriander, cinnamon, mustard seeds, cumin, turmeric, ginger, garlic and curry bush leaves.

A few words about Sri Lankan food can be said with certainty: Sri Lankans love hot spices, they love food that explodes with flavor, and they love fried food!

Being an island with a tropical climate, coconuts and fish are two of the most important ingredients in Sri Lankan cuisine. Fish is used to make dishes, and coconut in one form or another is included in almost all food served.

Rice and curry are staple Sri Lankan foods. Various types of unleavened flatbread are also ubiquitous.

So, go ahead and check out 40 must-try dishes in Sri Lanka!

1. Fish curry with rice

There is nothing simpler in Sri Lankan cuisine than eating a bowl of rice and curry. You get a bowl of rice with vegetable curry and also fish curry if you wish.

A plate like in the photo above costs 120, if without fish it’s even less.

Sri Lanka has many different dishes prepared with spices. This fish was fried and simmered in a wonderful sweet and sour sauce, and lightly fried again with red onions and banana peppers. It was great with fried rice and paratha.

This special fish curry with a fragrant, buttery sauce was amazing with a giant bowl of rice.

Lentil curry is one of the staple dishes in Sri Lankan cuisine. Lentils are often cooked with coconut milk and made into a rich stew that is used almost like a sauce for rice.

Sri Lankan food is famous for its curries and jackfruit curry is one of the favorite curry options for many. Pieces of fruit are seasoned with various types of curries.

This special version (dish in the photo above) has pieces of tender beef.

6. Mallum or mallung - gotukola sambola

Green vegetables are not the most common food in Sri Lanka, so you need to take advantage of every opportunity to eat a plate of malluma.

The green leaf salad was chopped with gotukola (Centella asiatica), coconut meat, red onion and a few spices for seasoning.

The dish uses: gotukola (can be replaced with parsley), onion, green chili, tomato, coconut pulp, lime juice.

A plate of Sri Lankan curry and rice is only full when there is beetroot curry in it. Cut into cubes and cooked with spices including cinnamon and curry leaves.

A very popular Sri Lankan street food known as “kottu”. Mainly consists of shredded Sri Lankan paratha bread, as well as spices, with the addition of meat or vegetables of your choice.

Kottu is such a Sri Lankan “burger”, so delicious that it is impossible to resist it!

The kottu can also be served with a separate bowl of curry sauce.

Another option is kottu with vegetables and egg. Vegetables include a few thin leeks, onions and cabbage, and a sizzling paratha coated in egg to make it richer... and more delicious!

If the veggie kottu is the Sri Lankan burger, the cheese kottu is the heart-stopping quadruple bacon cheeseburger. This is Sri Lankan food not to be missed. The cheese is not traditionally yellow, but rather like a rustic milk cheese.

Small fried and salted fish are a wonderful addition to Sri Lankan food. In contrast to the saucy curry, the small, crispy fish are salted and fried. Its texture and flavor go well with a bowl of vegetarian curry and rice.

Maldivian fish is a popular ingredient in Sri Lankan dishes. Small salted fish are included in a number of different sambol sauces.

12. Fried chicken with fried rice

No need to go into detail: the fried chicken is served along with fried rice.

13. Fried rice with egg

Even though the dish is cooked in a wok and looks like Chinese or Thai street food, Sri Lankan fried rice still tastes like Sri Lankan food.

Cook the eggplant with salt, oil, soy sauce and sugar until tender and the sugar begins to caramelize.

It is believed that Sri Lankan food is difficult to learn to cook simply because everyone has their own recipe for preparing the dish. Therefore, there is no single flavor of chicken curry in Sri Lanka.

16. Cobra chili (pepper)

This innocent looking chili pepper is far from being so kind.

Known as “Cobra chilies,” these little peppers are so delicious, but they almost burn a hole in your tongue.

This is a Tamil food from the northern tip of Sri Lanka - Jaffna.

This brutally delicious meal includes yellow rice, mixed vegetables and seafood curry, parathas and a few spoonfuls of tomato and onion garnish.

18. Ate batu curry (Thai eggplant curry)

Sri Lankan food includes a dish that is quite similar to Thai green curry. It uses Thai eggplant (Ela Batu). The dish uses: eggplant, onion, garlic, Maldivian fish, chili, turmeric, unroasted curry powder, coconut milk.

This Jaffna squid was finely chopped before being fried with peppers, onions and spices in a tomato sauce. It was amazing with rice, curry and flatbreads.

The shrimp were as tasty as they looked. An amazing blend of curry spices coated every part of the shrimp.

Hoppers, also known as appa, are an iconic food in Sri Lanka.

Prepared like a simple pancake with batter made from coconut milk and a little punch (Lankan palm wine). What makes it unique is that hoppers are cooked in a small wok-type pan, so the dough is thick and soft at the base, and thin and crispy at the edges.

Hoppers can be ordered just like a pancake, or better with a fried egg in the middle.

How hoppers are prepared:

22. Pol sambol - spicy coconut side dish

It's just a mixture of coconut meat, chili powder, lime juice, red onion and salt, but trust me, every bite is a miracle.

Pol sambol is great to eat with roti bread or rice.

How to prepare half sambol:

Along with the coconut garnish, the Sri Lankan chopped onion and chilli sauce known as lulu miris is almost a delicacy.

The mixture includes red onion, salt, chilli powder, lime juice and a small handful of salted Maldivian fish to make it taste great!

It's not a very common Sri Lankan food, but after trying this stuffed flatbread, you can't help but include it on this list.

This is extraordinary! And although it was soy protein, it tasted almost no different from Mexican chorizo ​​with pork and eggs.

25. Pittu - rice-coconut tube cake

Sri Lankan tube cake pittu is a combination of rice flour, fresh coconut meat and a handful of desiccated coconut. Traditionally the cake is steamed in bamboo, but is now sometimes made in round metal tubes.

Once cooked, the crumbly pitta was served with fresh sweetened coconut milk.

Roti in Sri Lanka is less fatty and thicker than paratha flatbread.

In Sri Lanka, roti is made from freshly grated coconut, flour, water and salt. A ball is made from the dough, which is then flattened and fried in a hot frying pan. Served with pol sambol or katta sambol.

The fatty, wonderful flatbread melts in your mouth, especially when dipped in the coconut milk curry sauce. CANDY!

Sri Lankan omelets are flavored with local spices such as cumin and curry powder and then simmered in a layer of coconut oil to create a golden brown color. On top of a plate of rice along with a side of coconut, the Sri Lankan omelette is heavenly.

These are amazingly delicious little donuts made from lentils mixed with incredible spices and fried until crunchy. The dish uses: lentils, green chilies, onions, curry leaves, salt, oil for frying.

Cassava is a perennial evergreen bush plant from the Euphorbiaceae family. The potato-like root is used for food. The dish uses: cassava root vegetable, water, salt, oil for frying.

Another popular snack in Sri Lanka is roasted jackfruit seeds. They are salted and served in small paper bags made from newspaper.

32. Fried snack

You may have noticed that although Sri Lanka has many vegetarian dishes, these foods are not always healthy.

On top of that, Sri Lanka is a country that loves fried snacks. These snacks are mostly heavily salted and flavored with fried curry leaves.

This little flatbread is made with rice flour and shredded coconut, topped with an amazing salty chili sauce.

Tastes almost like Sri Lankan mini pizza.

Samosa is a popular snack in Asia. These are fried pastries filled with minced meat or vegetables.

Triangular-shaped rotis can have a variety of fillings. Fish rotis are delicious, but vegetable rotis are also great. They are not as deep fried as samosas. The roti triangles are fried in a small pan with a long handle.

The Chinese egg rolls in Sri Lanka are not very remarkable, but the round fish cakes are absolutely delicious. They are like a little fish grenade, breaded and well fried.

When it comes to a quick snack, there's no need to look any further than fishcakes - they're amazing!

In India, cottage cheese is often eaten with rice or mixed with something. In Sri Lanka, curd is topped with molasses, a syrup made from liquid, unrefined palm sugar.

At first, this “cottage cheese” seems a little fancy, but when you try it, you are amazed at its wonderful taste and demand it for every subsequent breakfast.

Lankan cottage cheese tastes very much like yogurt. It's creamy, slightly tart, and the sweet syrup on top of the curd makes it absolutely fantastic.

38. Juice from a wooden apple (limonia)

Yes, the peel smells a little like blue cheese mixed with dirty socks. But the fruit tastes like tamarind.

Contrary to the appearance of this amazing fruit, wood apple juice is wildly popular in Sri Lanka - it tastes quite pleasant when sugar is added to it!

No component of Sri Lankan food is as vital as that sacred coconut. Sri Lanka has a wide variety of these nuts, including the orange king coconut.

Coconut trees line streets across the country, and the coconuts themselves are sold as sweet water. This coconut costs 30-40 rupees.

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There are many options for preparing them, you can try to cook them.

Coconut milk

Coconut water is often confused with coconut milk. Coconut milk is extracted from the pulp, it is white and has a different taste from coconut water. This milk is made by finely grinding the coconut meat and mixing it with water. This white liquid contains a lot of fats and sugars and is used to make sweets and savory sauces. I order it from online stores, as well as coconut flakes.

Coconut oil

For preparing confectionery products instead of 100 gr. margarine or butter should be used 75 g. coconut oil. It contains a lot of vitamin E, which contributes to normal reproductive function.

The photo on the right shows coconuts, peeled from the top layer.

Coconut oil is absorbed very quickly. It reduces the risk of atherosclerosis and heart disease, cancer and degenerative processes. It has long been noted that coconut oil lasts a long time, even when opened. This is due to its bactericidal properties. Therefore, it increases resistance to bacterial, viral and fungal infections.

Coconut or, as it is sometimes called, nut, is actually not a nut, but a drupe, that is, it is a stone fruit, similar to a cherry, but larger (15-30 cm). Fruit weight - 1.5-2.5 kg.

Option 1 homemade sweets Raffaello

Coconut flakes, 1/2 stick of butter, creamy vanilla wafers (with cream), ½ can of condensed milk, 100 gr. almonds, vanilla sugar.

Add condensed milk, 2 pinches of vanilla sugar, 2 tablespoons of coconut flakes to the softened butter. Beat everything very well. Cover the cream with a lid and put it in the refrigerator for 5-7 hours (the cream should harden well).

We form small balls from the prepared cream. Place an almond in each ball. Roll the ball in waffle crumbs (crush the waffles in advance). Then in coconut flakes. Place the sweets in the refrigerator for several hours. Serve the candies straight from the refrigerator as they are very delicate and may melt.

Option 2 - with cottage cheese

Cottage cheese 250 g, coconut flakes, sugar 150 g. Mix everything, form into balls, roll in coconut and put in the refrigerator for half an hour. You can put a nut inside.

Healthy coconut cake

Ingredients: almonds, prunes, dates, coconut flakes. Mix, maybe in layers, roll in coconut.

Eggless Coconut Balls

• 100 g butter at room temperature
  200 g flour
  100 g sugar
  50 g coconut flakes
  4 tbsp. milk

Knead the butter with flour. Then add the remaining ingredients and knead into a soft dough. Roll into balls and place on a baking sheet lined with baking paper. Bake in a preheated oven at 180 degrees. Approximately 20-25 minutes.

Coconut cake without flour and eggs

300 g sweetened condensed milk

300 g coconut flakes
2 tsp vanilla essence or vanilla sugar

Mix everything. Preheat the oven to 180 g. Line a baking sheet with baking paper and grease with oil.

Spoon the mixture (you can make balls with your hands) onto a baking sheet.

Bake for 10-15 minutes.

Healthy candies with peanuts and coconut

Candy can be stored in the refrigerator for up to 14 days!

Ingredients: Figs, dates, peanuts, coconut flakes. Mix and form candies, put them in the refrigerator.

Coconut cakes made with eggs and sugar

Beat the eggs with sugar in a water bath into a strong foam, remove from the bath, continuing to beat, cool (you can use a bowl of cold water), add coconut. Leave for 15-20 minutes. in the refrigerator.

Use two tablespoons to form round cakes and place them on a sheet of parchment.

Bake until light brown at T = 150-170 C.

Coconut Brownie Cookies

1. Lightly dry the coconut on a baking sheet and let cool.

2. Beat the whites into a strong foam, so that you can cut them with a knife, gradually beat in the sugar, cinnamon and confectionery oil.

3. Carefully add the coconut flakes to the “egg snow” (without stirring). Using 2 teaspoons, place mounds of dough onto a baking sheet and place in an oven preheated to 130-150 degrees C for 20-25 minutes.

Layered chocolate coconut cakes

For the chocolate base:

100 g butter

1/2 cup sugar (250 ml glass)
1 large egg
1/4 cup cocoa powder
1/4 cup flour
1/4 tsp. salt

For the coconut layer:

2 large eggs
3/4 cup sugar
0.5 tsp vanilla extract (or vanilla on the tip of a knife)
1 cup flour
200 g coconut flakes + about.5 cups for sprinkling

Sugar can be reduced to suit your taste. Preheat the oven to 220 degrees.

Beat the melted butter, sugar, eggs, then add cocoa and flour, gently knead until smooth. Pour the mixture into the mold and put it in the oven until the edges begin to lag behind the walls of the mold (15-20 minutes). Remove and let cool while we prepare the coconut layer.

Beat eggs with sugar and vanilla, carefully stir in flour and coconut. Spread the coconut mixture on top of the chocolate layer and smooth it out. Sprinkle coconut flakes on top.

Place in the oven and bake for 25-30 minutes until the chips turn golden and the splinter immersed in the cake comes out almost dry.

Cool in the pan, then remove by lifting the edges of the foil and cut into portioned cakes. The bottom layer turns out viscous - don’t be alarmed, that’s how it should be.

Bounty candy recipe

1. Melt butter, cream and sugar over low heat. Remove from heat and add coconut flakes. Mix all this well.
2. Place this entire mass in a mold covered with paper and put it in the refrigerator for an hour.
3. After this, we cut the candies and again put them in a cold place, but this time for the night. If you don’t have enough patience, you can put it in the freezer for 2-3 hours.
4. Melt the chocolate: Place small pieces of chocolate in a heatproof bowl and place over a pan of simmering water.
5. Take the bars and dip them in chocolate... then leave them on the paper and let the chocolate harden. The candies are ready!

Coconut cake soaked in condensed milk is aromatic, sweet and juicy and you just can’t help but like it. This recipe with photo was sent to our competition by Guzel Maharram.

These cakes are very moist and soft. They are prepared easily and quickly. The condensed milk dripping inside the cupcake is very tasty.

Compound:

for a mold 20 x 30 cm

• 340 g flour
• 1.5 teaspoons soda
• 150 ml curdled milk (kefir)
• 150 ml milk
• 100 ml vegetable oil
• 170 g sugar
• ¼ teaspoon salt
• zest of one lemon
• 1 tbsp. spoon of lemon juice
• 4 tbsp. tablespoons coconut flakes + more for sprinkling
• 1 can of condensed milk

How to make coconut cake:

1. Combine milk with curdled milk, add butter, salt, sugar, shavings, lemon zest and lemon juice.
2. Add baking soda and flour. Mix with a whisk. (This dough is similar in preparation to, only instead of tangerines we use coconut flakes.)

   Coconut cake dough

3. Line the pan with baking paper or grease with vegetable oil. Pour the dough into the mold.

   Pour the dough into the mold

4. Bake in the oven at 180 degrees for 20 minutes.
5. Remove the resulting cake from the oven and cool it at room temperature.

   Making Coconut Cakes

6. When the cake has cooled completely, without removing it from the mold, pierce it with a fork, as shown in the photo.

   Pierce with a fork

7. Then take condensed milk and grease our cake, pouring out about half a can of condensed milk.

   Lubricate with condensed milk

8. Wait until the condensed milk is absorbed.

   Coconut cake soaked in condensed milk

9. Grease again, pouring out all the remaining condensed milk.

   Once again soak the cake with condensed milk

10. Then sprinkle with coconut flakes.

    Coconut Cake

11. After 15 minutes, you can remove ours from the mold and cut into squares into cakes.

The coconut cake is ready. Bon appetit!

Advice: If you want to make just a cake without soaking, then you need to add more sugar.

P.S. And if you liked the recipe, don’t miss new delicious recipes.

Julia author of the recipe