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Coconut cake

Coconut cake

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The dough. Crush the yeast in a bowl, add 2 tablespoons of sugar, rub well and then add 100 ml of warm milk, 4 tablespoons of flour and mix well, cover the bowl and leave until it doubles in volume.

In a bowl, add the yolks, salt and rub them well, then add 100 g of sugar and rub them until they froth well, add the oil, cream, essence, orange peel, mix well and set aside.

The rest of the milk, sugar, lard, a pinch of salt and put on the fire until the lard melts.

Sift the flour into a larger bowl, make a hole in the middle and add the composition of the yolks, mayonnaise, warm milk and mix well, while gathering the flour from the edges.

Cover the pot and leave to rise until it doubles in volume.


Mix the egg whites with a pinch of salt, gradually add the sugar and a little lemon juice,

Divide the beef into 2 equal parts. In the first, add coconut, 1 tablespoon flour and orange peel. In the 2nd part, add ground walnuts (chopped), 1 tablespoon flour, cocoa and orange peel.

Divide the dough into 6 pieces that we will spread one by one in thin sheets of dough.

Divide the compositions into 3 equal parts and spread them on a sheet of dough.

Roll the sheets, then weave 2 of them with different fillings

Place in trays lined with baking paper and leave approx. He grew up in a warm place for 40 minutes.

Mix the egg with a pinch of salt, milk and with a brush grease the cozonacs.

Put in the preheated oven for approx. 45 min (until nicely browned).


I want to dedicate these first cakes, made by me, to my mother who is an expert. Being so many kilometers from home, I wanted to feel the thrill of the holidays, together with those at home dear to me. And I really succeeded, because I smelled baked cakes. mother Mother. How did I do it?
For the dough (2 cakes):
- 1.2 kg of flour,
- 6 yolks,
- 350 gr sugar,
- 600 ml of milk,
- 200 gr melted butter,
- vanilla and rum essence, grated lemon peel and orange,
- a teaspoon of salt,
- 50 gr of yeast.
The filling is made from 6 beaten egg whites, 150 g sugar, 250 gr ground walnuts, 4 lg cocoa and rum essence.
We also need an egg to grease and poppy seeds or coconut to press on top.

Let's get down to business:
- sift the flour, separate the eggs and they must be warm, at room temperature.
- make the yeast (plamadeala) from yeast, a little warm milk and 3 lg of flour, leave it to rise in the heat for about 15 minutes,
- the sugar dissolves in the milk and is heated on the fire, not very hard,
- beat the yolks with a teaspoon of salt,
- the essences are put in warm milk,
- the butter melts,
- we put the mayonnaise over the flour, milk and yolks and as the saying goes "straw and beating water" we knead and towards the end we start to incorporate the fat (I didn't put all the butter at once, I knead with my hands soaked in fat, until end all butter),
- leave to rise in a warm place for about an hour and a half,
- in the meantime the filling is made,
- roll out the dough sheets, fill them with cream and weave,
- put the cake in the greased trays and leave it to rise for another half an hour,
- grease with egg and press poppy seeds and coconut,
- Bake for about an hour at 150-170 degrees.
Have fun and a peaceful Easter!

Sweets of all kinds

This is the first recipe I will submit, the recipe taken from Laura's blog, as required in the regulations. I had been planning them for a long time, but now I had to mobilize and say to myself: "today without chocolate" :))))

Appetizing, soft, fluffy and fragrant. it's worth a try. They are excellent!

350 g flour
180 ml of milk
50 g butter
1 yolk
75 g old
7 g dry yeast
vanilla essence
candied orange peel

Mix the yeast with 1 tablespoon of sugar, then dissolve in a little warm milk. Put the flour in a bowl, make a hole in the middle and pour the yeast mixture.

Separately rub the yolk with a little salt, then slowly pour the rest of the warm milk, the rest of the sugar and the flavors. Pour this mixture over the puffed yeast, then start kneading the dough. After all the ingredients have been incorporated, pour the melted butter little by little and knead until you get a smooth and non-sticky dough. Cover the bowl with a towel and leave to rise in a warm place until it doubles in volume.

  • If necessary, add 1-2 tablespoons of flour.
  • The bread machine can be used for the kneading operation.

Laura used the orange peel jam. I didn't have or find anything to buy, so I improvised, according to the method presented by Alison.

5 tablespoons coconut
1 tablespoon candied orange peel
sweet cream for whipped cream

In a bowl, mix the coconut with the candied orange peel, then gradually pour the whipped cream for the cream, until you get a firm and consistent paste.

100 ml of milk
50 g sugar
freshly grated orange peel (1/2 teaspoon)
vanilla essence
2 tablespoons coconut

Boil the milk, sugar, grated orange peel and coconut. Set aside, flavor with vanilla and keep warm.

In addition, we need about 30-40 g of soft butter to grease the tray and pies.

We turn the raised dough on the table greased with oil and divide it into 12 balls, approximately equal.

The edges are raised, tightened and glued together, forming a ball. :)

Grease the pan (25/35 cm) well with butter and place the balls, with the closure down. Grease with plenty of butter and leave to rise for 30-40 minutes.

Put the tray in the hot oven over medium heat. When the nests start to brown (after 15-20 minutes) heat the syrup again and pour it hot on top.

Put the tray back in the oven and keep until all the syrup is absorbed and the nests are nicely browned.

Like a walnut (coconut) in the wall

Technology, capitalism and globalization, the holy third of daily modernization, stole almost all my childhood pleasures. Gone are the dark days when you had to wait for May to ripen cherries or the first pink-green strawberries to appear, but more fragrant than the most colorful futuristic strawberry.
It's April, in the morning when I go to work, it's cold and yet the shelves and stalls are full of strawberries. They are red, big and that's it. They taste vaguely strawberry just like the water in a glass in which wine was before tastes like wine. I'm not saying it's bad to have unnatural things at our disposal. For a man in a white tunic it is a relief and for a food blogger with dslreu a real blessing, but for one like me, a still humble nostalgic, unable to eat with his eyes because I can not move my taste buds on the cornea, it's sad .

IM sad. This tart saddened me. I did it because it's fasting and spring. It will be… for Christians and meteorologists. Confectioners and realists still feel the cold and worship butter, eggs, sugar and flour. To make a good tart crust you need butter. I use 120 grams diced over 200 grams of 480 flour, 75 grams of powdered sugar, 25 grams of coconut, finely ground, 15 grams of starch and 2 grams of salt rubbed between the fingers to the stage of crumbs and then tied with a or medium (50 grams). If fasting use 80% fat margarine instead of butter and tie everything with 50 grams of liquid… water, borscht, coconut milk if you want. If you don't like margarine either, use 100 grams of oil instead of fat. No matter how you do it, after gathering it in a ball, leave it to cool for an hour.

I'll write more about the tart at my house soon, if you're curious.

After resting, it is stretched to a thickness of 4 millimeters, it is well packed, with special care at the corners, in the desired shape, in my case square and well greased, it is pricked in places and left in the freezer until the oven is heated to 180oC. Put in the oven and bake for 15-20 minutes or until well browned or pale, if you like. Leave the beans or rice, balls or nuts in place. If it blisters after the first few minutes, take a knife and stab them hard. They will give up.

Remove the tart from the pan and make a ganache while it cools. Boil 250 grams of coconut cream with 40 grams of lime honey and pour over 200 grams of 70% chopped dark chocolate - use a good chocolate. If you don't like to eat it empty, you won't like it in the tart either. Mix with a silicone spatula until glossy. Stir in 50 grams of butter and a good brandy (25 grams). The post? Do not add butter, honey and brandy. Anyway, when it's ready, pour it into the cooled tart and put the work in the freezer.

Cake recipe with walnuts and shit

  • 500 grams of flour,
  • 1 cube of yeast,
  • 250 grams of sugar,
  • 1 rum essence,
  • 1 teaspoon salt,
  • 4 eggs,
  • 200 ml of milk,
  • 50 ml of oil,
  • 50 grams of cocoa
Preparation methods

Put the flour in a bowl and make a & ldquocuib & rdquo. Heat the warmed milk with a spoonful of sugar and the cube of fresh yeast. Leave it to ferment a little, then add the yolks and 100 grams of sugar and knead until you get a thick dough. Towards the end of kneading, add a little oil. Leave to rise covered with a towel in a warm place for 30-50 minutes until it comes out of the pot.

For the filling, whisk the egg whites and mix with ground walnuts, 150 grams of sugar, cocoa and rum essence. Spread two equal sheets and fill each with half the filling. Roll and then twist together. Place in a tray lined with baking paper.

Beat one egg with sugar and then grease the cake before putting it in the oven. Leave in the oven for an hour and 20-30 minutes at 150-160 degrees.

Fluffy cake with carob, walnut and almond

For the dairy-free version, replace cow's milk with vegetable milk and butter with coconut oil.

For the vegan version, replace the cow's milk with the vegetable milk, the butter with coconut oil and do not add the 2 yolks. Grease the cake with just a little vegetable milk oil.

It turns out incredibly good in all variants.

500g white wheat flour (type 000)
250ml warm milk
100g melted butter
1 tablespoon maple syrup or raw sugar (optional)
2 yolks
1 sachet of dry yeast (or 25g of fresh yeast)
1 beaten egg to grease the cake

100g ground walnuts
100g almond powder (or whole nuts)
2 tablespoons maple syrup
3 tablespoons milk
2 tablespoons carob

You can adjust the quantities in the filling according to your preferences.

In a bowl, dissolve the yeast in the warm milk, then add the sugar and yolks and stir until the sugar dissolves. Add the melted butter, then the flour and knead the dough well. Cover the bowl with a napkin and let the dough rise in a warm place for an hour. (The dough is soft and we do NOT add flour if we want the cozonacs to come out very fluffy!)

As the dough grows, prepare the filling. Put the raisins to hydrate for 30 minutes, then drain in a strainer.

In a bowl, mix the ground walnuts with the almond powder, syrup, milk and carob.

Pour a little oil on the worktop and put the dough, which you divide into 2. Grease your hands with oil to easily handle the dough. The dough is easy to handle even if it is soft! Stop adding flour!

Spread the dough by hand, do not use a rolling pin. Put half of the carob filling, then sprinkle with raisins.

Do the same with the second piece of dough.

Wrap the 2 rolls.

Place the cake in the form on baking paper. Let the cake rest in a warm place for 30 minutes.
Grease the cake with egg and put it in the preheated oven at 170 degrees, until it passes the toothpick test. (about 35-40 minutes)

Good appetite!

Cozonac woven with walnut and cocoa. Recipe for beginners

If you find it difficult to knead cakes, I hope that the recipe I proposed will make you try to prepare them at least once.

I want to mention from the beginning that I am also a beginner in the “cozonacit” ones, so if you want some braided cozonacs, you will be disappointed with the book. I specially filmed them as I came out. After the two cakes, I made another round of four that came out much better braided, but I didn't want to deceive you with editing edits.
In the following I will list the steps for preparing two cakes as well as the ingredients I used.

Dough ingredients:

  • 1 kg of flour
  • 50 g of yeast
  • 300 g sugar
  • 2 sachets of vanilla sugar
  • 500 ml of milk
  • 150 gr melted butter
  • 20 ml rum or a rum essence
  • Salt
  • 5 yolks
  • Grated peel of 1 lemon

Careful! All ingredients, including flour, must be at room temperature to ensure the success of the recipe!

  • To start, heat the milk to make the mayo. You don't have to let the milk boil, just heat it up. If you put boiled milk over yeast, it will NOT work and you will spoil the goodness of the ingredients.
  • So, after the milk has warmed up, grind the 50 g of yeast over which we put two teaspoons of sugar and one teaspoon of flour. Mix everything with a little warm milk, enough to get a paste that we leave to rise for about 15 minutes or until it grows.
  • Put the rest of the sugar over the warm milk and mix well until it dissolves.
  • Meanwhile, sift the flour.
  • After the yeast has risen, we will put it over the sifted flour.
  • Mix the yolks with the salt, which we put over the flour.
  • We add rum that can be replaced with rum essence.
  • We also put lemon peel.
  • We will gradually add the warm milk.
  • The next step is to knead the dough.
  • Put the melted butter little by little and knead until we make sure that it penetrates completely into the dough. You can add more oil if you feel that the dough has remained sticky.
  • The kneading process is not a difficult one when you use a small amount of flour. Things change when we knead over 5 kg of flour. Therefore, if you are a beginner like me, I recommend that you repeat the kneading process, instead of struggling with a large amount of flour.
  • And now let's go back to our dough, which after 10 minutes of kneading is ready to sleep its beauty for an hour. He doesn't like the cold or the current, so we have to cover him with a clean towel and put him in the heat. Let's move on to the filling!

Cake filling ingredients:

  • 5 egg whites
  • 40 g cocoa
  • 200 g walnuts
  • 100 g old powder
  • a little lemon juice
  • Salt
  • oil for greasing the worktop
  • For starters, beat the egg whites together with the salt and a little lemon juice.
  • After the egg whites become firm, add the powdered sugar and mix well until the foam forms lumps or does not fall out of the bowl.
  • Now we are going to add the 40 g of cocoa that we easily incorporate into the egg whites with a spatula.
  • At the end we add walnuts.
  • After the dough has risen, grease the trays with butter and start braiding the cakes.
  • We will first grease the worktop with oil.
  • Divide the dough into four equal pieces.
  • With the help of oiled hands, spread one of the pieces of dough on the counter.
  • Add the filling as evenly as possible without pressing too hard, so as not to clog the dough with the walnut pieces.
  • We do the same with the second piece.
  • At the end, we knit the two strips of dough. We fold the ends inside so that the filling does not come out.
  • We do the same with the second cake.
  • Before baking, let the cozonacs rise for 30 minutes.
  • Bake the cozonacs for 30 minutes in the preheated oven at 160 degrees Celsius, then about 20-30 minutes at 180 degrees Celsius.
  • In the last 20 minutes of baking, grease them with a beaten egg and sprinkle with a little sugar.
  • We wrap them in aluminum foil so they don't burn. This way we will get a soft shell.

That's about it! If you decide to prepare our recipe, we are waiting for you with reviews about the result obtained.

Fluffy cake without kneading

Ingredients for 1 cake: 550 g flour, 320 ml warm milk, 150 g sugar, 150 g melted butter, 7 g dry yeast, 3 yolks, grated peel of a lemon or orange, 1 vial of vanilla essence, a pinch of salt

Ingredients for the filling: 250 g ground walnuts, 80 g powdered sugar, 20 g cocoa, 3 tablespoons warm milk, 1 ampoule of rum essence

Other ingredients: 10 ml oil for greasing and 1 yolk for greasing

Method of preparation: We start by preparing a mayonnaise. Put the dry yeast in the warm milk and add 2 teaspoons of sugar. Mix the composition well with a whisk until the yeast dissolves in the milk, then leave it aside for about 10 minutes. After the yeast has risen, pour the composition into a deep bowl, then add the yolks, melted and cooled butter, lemon or orange peel and vanilla essence. Mix well with the whisk, then add the flour, sugar and salt powder. Mix well with the whisk or with a wooden spatula until all the ingredients are perfectly incorporated and we obtain a homogeneous composition. Grease another bowl with a little oil and pour the composition into it. Cover the bowl with a plastic food wrap and leave the dough to rise in a warm place for about 120 minutes until the dough increases and doubles in volume.

Preparation of the filling. In a bowl put ground walnuts, cocoa, milk, rum essence and powdered sugar. Mix well until smooth and bind the composition.

Roll out the worktop, place the dough on the worktop and divide it into 2 equal halves. Shape the dough with a rolling pin into a rectangle, spread the filling evenly over it and roll it lightly. Proceed similarly to the second rectangle, then weave some 2 rolls, tighten at the ends and place the cake in a tray for zozonac lined with baking paper. Leave the cake in the pan for about 30 minutes until it rises a little. Preheat the oven to 180 degrees. Grease the cake with egg yolk and bake and bake for about 40 -45 minutes depending on each oven.

Note.Depending on the amount of cake you want to make (for 2 cakes) and depending on the baking tray used, double the quantities used. We wish you good appetite and increase your cooking!

See also the video recipe by cake without kneading:

Roxana Nemeș knows how to cook coconut & icircn several ways after Survivor

Hunger was not the problem while she was away from home, but the longing for her boyfriend and her parents with whom she was used to seeing and talking all the time.

& bdquoThe clearest longing for my boyfriend and family, the mother I talked to every day. However, when I left I said: with hunger I think I will adapt, with the conditions I will adapt because I know myself.

On the island, Roxana used to prepare the rooster in several ways.

& bdquoI ate it raw, I liked it very raw, I made it on the fire, somehow baked more than fried because I didn't have oil. I don't know, someone else was making their soup, Majda, for example, was making her coconut soup & rdquo, says the artist.

How to eat coconut

Even though coconut has become quite popular in our country, it is still not very well known how it is consumed. Here are the steps to follow:

Place the coconut on a hard surface with the holes or notches facing up. Hold the bottom of the coconut firmly with one hand or support it on a rolled cloth. With your other hand, try sticking a sharp knife into each of the three coconut holes until you pierce it. Drain the coconut water from it. The outer shell of a coconut is so hard that it cannot be cut with an ordinary knife. To break a coconut, take a hammer and hit the knife with which you made the crack, until it cracks. Then remove the core and clean it of traces of peel.

What is coconut water

Often confused with coconut milk, coconut water is what you hear when you take a fresh walnut and shake it. It is rich in electrolytes: potassium, calcium, sodium. The presence of electrolytes in the body is critical for the functionality of nerves and muscles, hydration and maintaining the pH level in the blood.Coconut water can be kept in the refrigerator for up to 24 hours.

Coconut milk

Coconut milk can be found in supermarkets or can be made at home. It is used in cooking various dishes and the "cream" of coconut, a fatter milk, is generally used in sweets.

Coconut oil

Coconut oil is extracted from the white walnut kernel. In tropical islands, this oil is a major source of fat. It has one of the most varied applications: in cooking, in medicine and in industries.


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