White coconut cake

Delicate coconut cake Fantasy on the theme of coconut does not know the limit. The fascinating taste of this tropical nut has long won a leading place in the climate and culinary. I, too, is a fan of coconut and crossed for us a new cake or cake, as someone like it better. The classic recipe for "White Coconut Cake" or cake does not exist, but there are various recipes on its theme. I present this recipe for the first time, where for the basis of the cake I chose chiffon biscuit, coconut cream on a mango, impregnation from coconut milk with coconut liqueur, completion with glazed white chocolate with coconut and whipped cream. And now we will pass to viewing of the next my creation and, as always I wait for your comments. All good culinary mood!

Delicate coconut cake Fantasy on the theme of coconut does not know the limit. The fascinating taste of this tropical nut has long won a leading place in the climate and culinary. I, too, is a fan of coconut and crossed for us a new cake or cake, as someone like it better. The classic recipe for "White Coconut Cake" or cake does not exist, but there are various recipes on its theme. I present this recipe for the first time, where for the basis of the cake I chose chiffon biscuit, coconut cream on a mango, impregnation from coconut milk with coconut liqueur, completion with glazed white chocolate with coconut and whipped cream. And now we will pass to viewing of the next my creation and, as always I wait for your comments. All good culinary mood!

Ingredients:

• Sugar 185g
• Sugar, vanilla 15 g
• Water 115 ml
• Baking Powder 0.3 tsp.
• Salt 0.25 tsp.
• Eggs chicken 6 pcs.
• Rape oil 85 ml
• Wheat Flour 175 g
• Coconut milk 125 ml
• Condensed milk 2 tbsp. l.
• Coconut liqueur 4 tbsp. l.
• Milk 350 ml
• Butter 75 g
• Sugar 60 g
• Coconut shaving 130 g
• Groats manna 40 g
• Confiture Apricot 2 tbsp. l.
• Chocolate white 75 g
• Cream 3 tbsp. l.
• Butter 25 g
• Cream chantilly 350 ml

Instructions

• Step 1 Prepare all the ingredients: flour, vegetable oil and cream, eggs, cream, sugar, milk, mango, coconut shavings, coconut liquor, white chocolate, apricot confiture.
• Step 2 Prepare chiffon biscuit with vanilla without lemon zest. Let him stand for at least 5 hours.
• Step 3 Prepare the cream. We heat the milk with sugar and intervene in the still unboiling milk of the mango, immediately intensively interfering. We cook on low heat until the mango is ready.
• Step 4 Next, add butter and coconut chips.
• Step 5 Stir and kill from the fire.
• Step 6 Sponge cake into 3 parts.
• Step 7 To impregnate, mix coconut milk with liqueur and condensed milk.
• Step 8 Put 1 sponge cake on the dish and soak it with 1/3 of the impregnation. So we act with all parts.
• Step 9 Then cover with half a warm cream, level.
• Step 10 Then put 2 biscuit-cakes on top, repeat with impregnation and cream. Then we put 3 biscuits and soak.
• Step 11 Boka and top of the cake is coated with warm confiture. Let's dry.
• Step 12 Melt the chocolate on low heat in cream, add butter and cook for about 1-2 minutes. Let cool to a warm glaze.
• Step 13 At the middle of the cake pour out the glaze, tilt the cake in different directions, thereby facilitating it to spread freely. Let the glaze cool down.
• Step 14 Whisk the very cold cream into the peaks. Important: do not permeate into butter and serum.
• Step 15 We fill the culinary bag with a cream nozzle and decorate the sides of the cake with motions from the bottom up.
• Step 16 Sprinkle the top of the cake with coconut chips. Then change the nozzle and do the roses.
• Step 17 Immediately serve a whole cake or cut into cakes. Bon Appetit!