Cake with Coconut Cream and Curd cheese

Chic coconut cake with a rich taste and a pleasant tropical aroma. The main ingredient of the cake – coconut cream – processed coconut pulp with water in the form of thick cream. They are added to the dough when kneading, and to a cream of cream cheese. The cakes are fantastically tasty and moist and do not require additional impregnation. And coconut cheese cream is unusually light and balanced in taste, not overloaded with excessive cloying. The cake becomes even tastier if there are several часов в холодильнике. The photoDishes: Anne Thornton Time: 1 hour. Difficulty: easy Servings: 8 – 10 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Coconut Cream Sponge Cake

• 220 gr butter and optionally for greasing molds, softened
• 3 tbsp. premium flour and optionally for sprinkling molds
• 1 and 1/3 tsp baking powder
• 0.5 tsp baking soda
• Shallow sea salt
• 1 and 2/3 Art. Sahara
• 1 can (380 gr.) Of sweetened coconut cream, carefully mix
• 4 large eggs, separate the whites from the yolks
• 1 tsp vanilla extract
• 1 tbsp. yogurt
• A mixture of 1.5 tbsp. sweet coconut flakes and 1.5 tbsp. toasted sweet coconut

Coconut Curd Cream

• 2 packs (240 g each) cream cheese cream, room temperature
• 140 gr softened butter
• 2.5 tbsp. powdered sugar
• 0.5 tbsp. sweetened coconut cream thoroughly mixed
• 1 tsp vanilla extract
• Shallow sea salt

Recipes with similar ingredients: premium flour, coconut shavings, coconut cream, cream cheese, vanilla extract, sugar powder, yogurt, eggs

Recipe preparation:

1. Preheat the oven to 175 ° C. Lubricate and sprinkle with flour two forms for cake layers with a diameter of 22 cm and a height of sides of 5 cm.
2. In a medium bowl, combine flour, baking powder, soda, and 0.5 tsp. salt. Use a whisk to mix. So you break it all lumps and get the effect of sifted flour.
3. In a separate large bowl, beat the sugar, creamy until fluffy butter and coconut cream, approximately 2 minutes. The mixture should be looks like whipped cream. Stir in the yolks and vanilla extract. Scrape the mass off the sides of the bowl and mix. Whipping with a mixer on low speed, mix in half the dry ingredients, then yogurt and remaining dry ingredients, scraping dough with the walls of the bowl before each addition.
4. In another large bowl, use a mixer with dry and clean with beaters, beat the egg whites with a pinch of salt in a strong, but not сухую массу.Кулинарныйtip: you need to get as much volume as possible with whipping, so it is important that the whisk and bowl are clean. On just in case you can wipe the bowl with a little vinegar, best of all white or apple. Vinegar will degrease the surface, and the bowl will sparkle. And don’t worry, there will be no vinegar aftertaste!
5. Slowly gently whisk whipped proteins in the dough, watch so that the squirrels do not fall. Spread the dough evenly into prepared forms for cakes. Level the dough with a pastry putty knife.
6. Bake the cakes until a toothpick is inserted into center of cake, will not come out clean, 40 – 45 minutes. Cool the cakes in forms on a wire rack, about 10 minutes. Walk carefully with a small knife between the walls of the mold and the cake, so that it free up. Note: as the cakes cool down slightly decrease and begin to move away from the walls of the forms. Walking knife around the cake, you will accelerate this process. Put the cakes on the wire rack and completely cool.
7. Using a pastry brush, gently brush the crumbs with cooled cakes. If they turned out to be a little convex in the center, you you can crop the “dome” to level the surface, or just don’t when assembling, forget to put the cakes with the “dome” down. Put 1 cake face up on a cake stand. Spread it with 1 tbsp. l with a slide of coconut-curd cream, 1 cm back from the edges all around the cake. So the filling will be where to be distributed, when put another cake on top. Cream should not leak out to the sides!
8. Sprinkle on the cream 1 tbsp. mixtures of coconut. From above lay out the second cake with the flat side up. Spread the remaining cream on the entire surface and on the sides of the cake. To give a cake retro style make curls on a cream. Best to do it distributing the cream with the back of the spoon. It is so simple!
9. Sprinkle the cake with the remaining coconut, gently pushing it on the sides to keep the chips. Coconut Cake You can bake and collect a day earlier. Put it in the fridge at least 1 hour.
   

   Coconut Curd Cream

   In a medium-sized bowl, whip the cream cheese into a lush mass, about 3 minutes. Add butter and whisk until smooth. masses. Add sugar, coconut cream, vanilla extract and a pinch of sea salt and whisk for 3 minutes to good mix, scrubbing cream from the sides of the bowl as needed. Note: for giving a tropical note to the cake, you can add a little juice to the cream lime and a pinch of grated lime zest.