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Moist Coconut Cream Pancake

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Moist Coconut Cream Pancake

The perfect moist coconut cream pancake recipe with a picture and simple step-by-step instructions.

  • 3 Eggs
  • 18 tbsp Sugar
  • 18 tbsp Flour
  • 18 tbsp Milk
  • 1 packet Baking powder
  • 1 packet Vanilla sugar
  • 400 ml Whipped saws
  • 200 gr Desiccated coconut
  • 2 tbsp Sugar
  1. Stir eggs, 18 tbsp sugar and vanilla sugar until frothy. Gradually fold in the flour and baking powder and add 18 tablespoons of milk.
  1. Place the dough on a baking sheet lined with baking paper and bake at 180 degrees for about 20 minutes.
  1. Mix the coconut flakes with 2 tablespoons of sugar. Put the cream in a bowl.
  1. After about 20 minutes, when the dough is already slightly baked, take it out of the oven, spread the coconut-sugar mixture on top and now pour the cream over the coconut cake. Bake everything again for about 20 minutes. Finished! Cut into beautiful square pieces of the same size and serve. That goes with some cream 🙂
Dinner
European
moist coconut cream pancake

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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