A three-story snow-white cake sprinkled with coconut flakes will become a real decoration of your holiday. Soft air cakes, covered with amazing curd cream with coconut aroma and decorated with coconut. To make them magnificent, in separately beaten egg whites are mixed, and the unique the coconut flavor is given to them by the sweet coconut cream, which used in the preparation of drinks and desserts. Before assembly cool the cakes completely so that the cream does not float. друзьями: 
AT ремя: 2 час. Complexity: Servings Per Container: 10 – 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cakes
- 220 gr butter, room temperature + optionally to grease forms
- 2 and 3/4 Art. flour for cakes + extra to sprinkle forms
- 1.5 tsp baking powder
- 0.5 tsp soda
- 0.5 tsp salt
- 3/4 Art. yogurt or kefir
- 0.5 tbsp. coconut cream with sugar (from a jar weighing 425 gr.), stir well
- 1 and 3/4 Art. granulated sugar
- 4 large eggs, room temperature, separate the proteins from yolks
- 2 tsp vanilla extract
- 1 tsp coconut extract
Cream
- 220 gr butter, room temperature
- 340 gr curd cream cheese, room temperature
- 3.5 tbsp. powdered sugar
- 0.5 tsp salt
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 2 tbsp. sweet coconut flakes
Recipes with similar ingredients: cake flour, coconut cream, eggs, yogurt, icing sugar, coconut extract, cream cheese
Recipe preparation:
- Place the racks on the middle and lower levels of the oven and preheat the oven to 175 ° C. Butter 3 forms for cakes with a diameter of 22 cm. and cover them with parchment paper. Lubricate the parchment with oil, sprinkle with flour and shake off excess.
- In a medium-sized bowl, combine flour, baking powder, soda and salt. Combine yogurt and coconut cream in a small bowl. Вwhisk in a large bowl with a mixer at moderate high speed butter and 1 and 1/4 Art. sugar until light and lush mass, about 4 minutes. Add egg yolks one at a time, good whipping after each addition, then stir in the vanilla and coconut extracts. Reduce mixer speed to low and three call in the flour mixture, alternating it with yogurt.
- In a large bowl with clean corollas at a moderately high speed beat egg whites and the remaining 0.5 tbsp. sugar to form steady glossy peaks, 4-5 minutes. Silicone blade mix the whipped whites into the dough in three steps to evenly spread (do not beat). Uniformly spread the dough over prepared forms and bake, swapping forms in the middle bake until the cakes are slightly browned and spring with light pressure, 30-35 minutes. Rearrange on the grid and give cool for 20 minutes without removing from molds. Then walk with a knife between the cakes and the walls of the mold and carefully lay them on grids; remove the parchment and completely cool the cakes.
- In the meantime, prepare the cream. In a large bowl with a mixer beat the butter and cream cheese at a moderately high speed until homogeneous consistency, about 2 minutes. Reduce mixer speed to minimum and mix in half the icing sugar. Then add the remaining powder, salt and extracts of vanilla and coconut and good whisk. Increase mixer speed to moderately high and keep whipping, scraping the cream down as needed from the walls of the bowl until it becomes light and magnificent, about 3 minutes.
- Put one cake on a cake stand or dish and cover top 2/3 Art. cream. Put another cake, cover with cream and cover with the last cake. Cover the top with the remaining cream and sides of the cake. Sprinkle the whole cake with coconut, gently pressing it so that it sticks to the cream.
