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Coconut Cubes from Tray

5 from 4 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 1 people
Calories 353 kcal

Ingredients
 

for the shortcrust pastry:

  • 220 g Flour
  • 100 g Cold butter
  • 1 pinch Salt
  • 1 Egg
  • 80 g Sugar
  • 2 tbsp Cocoa powder
  • 3 tbsp Desiccated coconut

for the cast:

  • 2 cans Sweetened condensed milk from milkmaids
  • 300 ml Coconut milk
  • 1 pinch Salt
  • 1 pinch Vanilla pod scraped out
  • 70 g Butter
  • 2 Eggs
  • 4 Egg yolk
  • 200 g Desiccated coconut

for the glaze:

  • Dark couverture chocolate

Instructions
 

  • Process the ingredients for the shortcrust pastry into a smooth dough and wrap in foil and place in the fridge for about 1 hour.
  • Bring coconut milk and condensed milk, salt and vanilla pulp to the boil in a saucepan and then reduce to a thick consistency for a few minutes while stirring. Remove the pan from the stove and melt the butter in it while stirring. Mix together eggs and egg yolks and stir in as well. Stir constantly. Finally fold in the desiccated coconut.
  • Roll out the shortcrust pastry in a square shape on baking paper, approx. 0.5 cm thick and pull it onto a baking sheet with the baking paper. The rolled out dough does not fill the entire baking sheet, so place a baking frame around the rolled out dough.
  • Pierce the dough several times with a fork and prebake for 6 minutes in a preheated oven at 175 degrees Celsius. Take out the tray and turn the temperature down to 150 degrees circulating air. Now distribute the coconut mixture on the dough and smooth it out. Put it back in the oven and bake for another 30 minutes.
  • Take the cake out of the oven and let it cool down. Melt the couverture in a water bath and sprinkle the cake with it. When the cake is dry, cut into small cubes.
  • The shortcrust pastry can also be baked in a light version. Simply leave out the cocoa powder.

Nutrition

Serving: 100gCalories: 353kcalCarbohydrates: 27.6gProtein: 5.5gFat: 24.8g
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Written by John Myers

Professional Chef with 25 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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