Step by step, we present you a great recipe for a delicious dessert with coconut and your favourite jam. Don’t wait for anything and start preparing before it’s too late, every novice cook and chef can do it! Whether you enjoy your afternoon coffee alone or invite friends over, everyone will appreciate the sweet spot in this tasty dessert.
Dessert with coconut and the popular jam
What we will need:
For the sponge cake batter:
- 5 eggs
- 1 cup of plain wheat flour (250 ml)
- 1 cup sugar
- 2 tablespoons potato flour
- 1,5 teaspoon baking powder
- 1 tbsp oil
- 1 tbsp hot water
Other ingredients:
- 1 cup currant jam or 3/4 depending on the size of the cup.
- 2 dry rolls
- 3 glasses of milk
- 1/2 cup sugar
- 250 grams margarine or butter
- 200 grams coconut shavings
- 1 packet of vanilla sugar
How we will proceed:
1. Baking cookies: whip egg whites with a pinch of salt until stiff foam. At the end of whisking, add the sugar. When the foam is whipped, add one egg yolk, stirring constantly. Then add the two flours with the baking powder and mix gently. Finally, add the oil and water. Mix thoroughly until the ingredients are combined.
2. Pour the finished batter onto a baking tray lined with baking paper. (I used a 40 × 26 cm baking tray, but you can use a smaller one, 36 × 24 cm. The sponge will be taller and easier to cut).
3. Place the sponge in an oven preheated to 180 °C and bake for about 35 minutes. Let it cool completely after baking.
4. Prepare the mixture. Mash them with a fork, but do not drain the milk. Boil the remaining glass of milk with the sugar and vanilla sugar. Then add the grated rolls with the milk and half of the coconut flakes (100g). Cook, stirring constantly, for about 5 minutes and then set aside to cool.
5. When the mixture has cooled, stir in the soft butter/margarine and then stir in a spoonful of the cooled mixture.
6. To fold the dough: remove the cooled sponge from the tin and cut it in half. Place one half back on the baking sheet lined with parchment paper.
7. Spread the currant jam over the sponge, then flatten it and spread half of the mixture over it. Cover with the other half of the pastry. Press lightly. Spread the remaining mixture over the surface of the cake.
8. Toast the remaining coconut flakes in a dry pan and sprinkle them over the cake.
9. Refrigerate the finished cake overnight.
We wish you a good taste!