You will instantly love this dessert with cream and roasted coconut or “sawdust cuts”. Whether you enjoy your weekend coffee on your own or invite friends over, the sweet spot in the form of a tasty dessert will be appreciated by all. Thanks to Petra for the recipe.
Recipe for dessert with cream and roasted coconut:
What we will need:
- 5 whole eggs
- 1 large cup of sparkling water
- 2 small cups (200 ml each) of icing sugar
- 3 larger cups ( 320 ml each) of semi-coarse flour
- 1 small cup oil
- 1 baking powder
Cream:
- 100 g icing sugar
- 200 g butter
- 1 vanilla pudding
- 450 ml milk
- 1 tbsp sugar
For sprinkling:
- 100 g grated coconut + 100 g icing sugar
How we will proceed:
1. Beat the whole eggs and sugar until foamy. Gradually add the flour and baking powder, oil and sparkling water, stirring constantly. Pour the batter into a taller, buttered and floured baking tin. Bake in a preheated oven at 170 °C until golden brown. Probe with a skewer.
2. For the cream, first boil the custard in milk with one tablespoon of sugar. Let it cool to room temperature. Whisk the sugar with the melted butter and stir in the custard by spoonfuls. Spread the cream evenly over the cooled cake.
3. Add the coconut and sugar to the pan. Over medium heat, stirring constantly, cook until light brown and quickly remove from heat source. When cool, sprinkle the coconut over the entire surface of the dessert.
Good taste!
