in Italy

Coconut cake

Spread the love

Ingredients for 12 servings:

  • 200 g desiccated coconut, grated
  • 250 g sugar
  • 100 g flour
  • 120 g butter
  • 4 eggs
  • 125 ml milk
  • 1 packet of yeast (dry yeast)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Coconut cake from Tuscany

Separate the eggs. Beat the egg yolks with butter and sugar until fluffy. Add the coconut flakes, milk, and the flour mixed with the yeast. Then fold in the beaten egg whites. Grease a springform pan with butter and bake at approximately 175°C for 30-40 minutes. Once the cake has cooled, remove it from the pan. I got this recipe from a farm in Tuscany, and I thought it was so clever because it uses yeast instead of baking powder, but it’s still a sponge cake batter.

Facebook Comments

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.

Cheese and leek soup

Quiche Lorraine