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Moist Coconut Cake

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Moist Coconut Cake

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

  • 1 plate Quark-Oil dough
  • 85 g Margarine
  • 100 g Sugar
  • 1 tsp Bio lemon zest
  • 200 g Desiccated coconut
  • 2 Egg yolk
  • 2 tbsp Milk
  1. I still had a plate of quark oil dough, rolled up in baking paper, frozen, as well as a pack of desiccated coconut and the egg yolks of meringue (rhubarb cake). Was a little bit, that’s why the cake is a bit thin, but everything else went well. Roll out the dough and place on a baking sheet with the baking paper.
  2. Put the margarine with sugar and lemon zest in a saucepan and heat until the sugar dissolves. Add desiccated coconut, stir together and let cool. Stir in egg yolks and milk and spread on the pastry plate.
  3. Bake at 175 ° for 25 minutes. Let cool and cut into squares.
Dinner
European
moist coconut cake

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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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