Tender Coconut Cake with Sour Cream Frosting

Baking and Desserts | European cuisine

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

Tender coconut cake with sour cream frosting

Ingredients

Wheat Flour - 3 glasses
Chicken Egg - 4 pieces
Sugar - 2½ glasses
Baking Powder - 1 tablespoon
Butter - 4 spoons
Coconut flakes - 10.6 oz
Sour Cream - 31.7 oz

Step by Step guide

Step 1

For the layers, mix the flour with the baking powder. Beat the eggs with 1.5 cups of sugar and pour them into the flour. Mix well and refrigerate for 3 hours.

Step 2

After 3 hours, pour the melted butter into the dough and knead thoroughly, then divide it into 5-6 portions and place in the refrigerator.

Step 3

Roll out one portion of the dough into a thin layer, at least 5 mm thick (you can make it thicker depending on how thick you want the layers — accordingly, you will need more than 3 cups of flour). Bake it in an oven preheated to 356°F for 8-10 minutes. Do the same with the remaining portions. If the layers are thin, they may dry out. This is not a problem, as the cake will soak up the cream and become soft later; the main thing is not to break the layers beforehand.

Step 4

For the cream, combine sour cream with sugar and vanilla (to taste). Whip it together, then add the shredded coconut.

Step 5

Layer each cake layer with cream. Then, pour the remaining cream over the entire cake and sprinkle with fresh coconut flakes on top. Refrigerate for 3 hours.