Gluten-free coconut slices
The lightly snowy "coconut scoop cake" looks like it's only suitable for the winter months, but you can enjoy it all year round.
Ingredients
Add to cart
Print recipe
Share on Facebook
Sponge cake
- 3 eggs
- 3 tablespoons powdered sugar
- 2 PL Cake mix Liana
- 1 PL Liana dark cocoa
Coconut filling
- 3 egg whites
- 2 tablespoons powdered sugar
- 60 g finely grated coconut
Cream
- 400 ml of milk
- 1 bag Golden cream Liana
- 2 PL Liana dark cocoa
- 2 tablespoons granulated sugar
- 120 g of butter
- 2 tablespoons powdered sugar
Chocolate frosting
- 40 g solidified fat
- 50 g Chocolate Liana 70% or 45%
Sheet size
- 27x24 cm
- Whip the egg whites for the sponge until stiff.
- Mix the egg yolks with sugar into a foam. Add cake mix and cocoa, beat thoroughly. Lightly mix in the egg whites.
- Prepare the coconut filling by whipping the egg whites with sugar until stiff. Stir in the grated coconut by hand.
- Pour the sponge cake dough onto a baking sheet lined with baking paper. Place the coconut filling in small piles on the dough.
- Bake at 165-170°C for 15-18 minutes.
- Boil 300 ml of milk, mix golden cream and cocoa in the remaining milk. Sweeten the heated milk with granulated sugar, add a mixture of milk, golden cream and cocoa. Cook until thickened, stirring constantly.
- Pour into another bowl and let cool.
- Beat softened butter with powdered sugar and cooled whipped pudding.
- Spread the cream on the cake and let it harden in the refrigerator.
- Melt the chocolate with the solidified fat and pour it over the cake. Let it harden.
- You can sprinkle grated coconut on the almost hardened chocolate.
Add a review
Ingredients
Add to cart
Print recipe
Share on Facebook
Sponge cake
- 3 eggs
- 3 tablespoons powdered sugar
- 2 PL Cake mix Liana
- 1 PL Liana dark cocoa
Coconut filling
- 3 egg whites
- 2 tablespoons powdered sugar
- 60 g finely grated coconut
Cream
- 400 ml of milk
- 1 bag Golden cream Liana
- 2 PL Liana dark cocoa
- 2 tablespoons granulated sugar
- 120 g of butter
- 2 tablespoons powdered sugar
Chocolate frosting
- 40 g solidified fat
- 50 g Chocolate Liana 70% or 45%
Sheet size
- 27x24 cm
Products to recipe
