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Coconut Cake

Coconut Cake


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Coconut Cake
  • 150 g biscuits
  • 200 g of white chocolate
  • 6 lemons
  • 9 sheets of gelatin
  • 300g unsalted strained yogurt
  • 400 ml milk
  • 150 g coconut
  • 250g caster sugar
  • 400 g whipped cream
  • 4-5 tablespoons of apricot jam
  • brown sugar to decorate

  1. Crumble the biscuits with the help of a roller thoroughly. Once in big chop chocolate and melt in a double boiler method. Mix the melted chocolate with crumbled biscuits.
  2. A handcuffed mold baking paper publication. Press the biscuit mixture thoroughly after spreading the floor of the mold in the refrigerator.
  3. Wash and dry Three lemons with hot water. take them aside to decorate a grate peel the other two. 5 Squeeze the juice of a lemon. Mix milk and coconut.
  4. Soften gelatin in water. Lemon juice, grated lemon peel, yogurt, stir milk and sugar. Dissolve the gelatin softened in water filtration and simmer.
  5. Stir in the cream, mix 2 tablespoons of the prepared gelatin before then Stir in remaining cream. Allow the mixture to solidify.
  6. Beat the whipped cream until it hardens. Stir in the lemon cream. Place the biscuits out of the ground into a large pie plate mold.
  7. Jam on the pack. Spend part of the clamp around the mold. Spread on the floor by adding cream. Leave overnight in the fridge.
  8. Slice the remaining lemon thinly. Starting from the edge of the slice cut out a right angle. Cut it makes bows twisting in the opposite direction of the two wings of the share on the cake. Just before serving, sprinkle on the sugar.
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