Coconut cake
Carlos Lieja
Surprise everyone, preparing this delicious coconut cake, filled with a creamy and delicious bitumen covered with toasted coconut; definitely an amazing vanilla cupcake. It is completely addictive. Do not think about it anymore and prepare it for dessert time!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 1 1/2 cups cow's milk, for the cake (buttermilk)
  • 2 limes, just the juice, for the cake (buttermilk)
  • 1 1/2 cups butter, stop the cake (340 grams)
  • 1 1/2 cups sugar, for the cake (300 grams)
  • 8 eggs, for the cake
  • 1 teaspoon vanilla essence, for the cake
  • 3 1/2 cups flour, for the cake
  • 4 teaspoons baking powder, for the cake
  • 1 teaspoon baking soda, for the cake
  • 1 teaspoon salt, for the cake
  • 1 cup shredded coconut, toasted, for the cake
  • 4 packages cream cheese, for bitumen
  • 3/4 cups coconut cream, for bitumen
  • 1/2 cups whipping cream, for bitumen
  • shredded coconut, to decorate
Preparation
1h 10 mins
35 mins
Low
  • Preheat the oven to 180 ° C.
  • For the buttermilk, mix the milk with the lemon juice, rest 15 min.
  • For the cake, beat the sugar with the butter until it is creamy, add the eggs one by one, the vanilla essence and beat for 7 more minutes.
  • With the help of a sieve add flour, baking powder, baking soda, salt alternating with milk with lemon, and coconut, whisk for 7 min.
  • Pour over two previously greased and floured molds and bake for 35 minutes, or until you insert a toothpick and leave clean. Let cool and reserve.
  • For coconut bitumen, cream cream cheese, coconut cream and whipping cream for 8 minutes. Let cool, divide in two and reserve.
  • On a cake base add half of the bitumen, with the help of a spatula spread over the whole cake.
  • Place the other cake base on top, cover the cake with the rest of the bitumen and decorate with toasted coconut.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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