Recipe Chocolate-coconut cake
For the dough:
● 2 cups flour
● 1 ½ cups sugar
● 1 tsp soda
● 1 tsp baking powder
● 5 tablespoons Slide-cocoa
● 2 large eggs
● 1 cup milk
● 1 tsp vanilla sugar
● 1/3 cup vegetable oil
● 1 cup boiling water
Prepare a diameter of 25-26 cm, Cover the parchment paper for baking (if you are not sure of the quality of paper, it’s best to grease it with oil). Preheat the oven to 180C. Prepare two containers – large and smaller …
In a small – Mix all the dry ingredients (the first five on the list).
The cup is more lightly beat the eggs, add the vegetable oil and vanilla sugar.
Then, alternately add the flour and milk, stirring, beginning and ending with flour.
At the end of pouring a glass of boiling water and still just a quick stir. Get the batter.
Pour it into a mold and baked at 180C for 40 minutes (check near the end of a toothpick – must go dry or with a small amount of moist crumbs, but not desiccate at the same time). Biscuit increased twice for sure!
Adjust the baking time for your oven.
For the cream:
● 1 can sweetened condensed milk
● 2 egg yolks
● 2 tbsp. l. butter
● 100 g of coconut
All mixed in a saucepan with a thick bottom and boiled constantly interfering with spoon over low heat for 5 minutes! not more – is too thick! Make sure that the yolk is not curled.
It turns thick coconut cream.
Cut the cake into two and cooled cake fluff cream, decorate shok.glazuryu.