Poppy Seed Coconut Cake

Baking and Desserts | Author's cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Poppy seed coconut cake

Ingredients

Ghee - 5.3 oz
Sugar - ½ glasses
Coconut flakes - 1 glass
Poppy seed paste - 5.3 oz
Chicken Egg - 3 pieces
Wheat Flour - 1 glass
Baking Powder - 0.4 oz
Sour Cream - 7.1 oz

Step by Step guide

Step 1

Combine poppy seeds, shredded coconut, sugar, and eggs, and beat until well mixed. Add melted butter and continue to whisk. Beat in sour cream, then sift in the flour with baking powder and mix everything together. Pour the batter into a greased baking pan. In a slow cooker, set to bake for 65 minutes. In an oven, bake for about 40 minutes at 356°F.

Step 2

Cream: 2 cups of milk, 1 cup of sugar, 2 eggs, 4 tablespoons of flour. Mix the egg, sugar, and flour with a mixer, then add a little bit of milk. Heat the remaining milk, and pour this mixture into the heated milk, stirring until it thickens. This can be done in a water bath. I do it over low heat, constantly whisking. Once cooled, the cream can be whipped together with about 200 grams of butter.