Coconut cubes cake

## Decadent Coconut Cubes Cake Recipe

Coconut cubes cake

• Exquisite and delectable coconut cubes. This recipe is quick, straightforward, and cost-effective, requiring only a few ingredients to create a delightful treat that everyone will appreciate. Follow the recipe to enjoy this wonderful delicacy.

Coconut cubes cake

Ingredients: baking dish 20 x 30 cm, simple, total time: 55 min.

Filling:

• 1 liter of milk

• 7 Tbsp of semolina

• 7 full Tbsp granulated sugar

• 2 bag of vanilla sugar/ 20g

• 200 g of coconut flour

Biscuit:

• 2 eggs

• 100 g of sugar

• 200 ml yogurt

• 200 g of flour 00

• 1 bag of vanilla sugar/ 10g

• 100 ml of oil

• 1 bag of baking powder/ 10 g

• 2 Tbsp of cocoa powder

• Baking dish 20 × 30 cm

Ganache: optional

• 100 ml sweet

• 150 g chocolate

and:

For sprinkle as you like:

• 50 g coconut flour

Coconut cubes cake

Preparation:

Filling:

1. Heat 1 liter of milk over moderate heat. Immediately incorporate 7 tablespoons of sugar and vanilla sugar, stirring occasionally.

2. Before the milk reaches a boil and once it is hot, add 7 tablespoons of semolina, stirring continuously over low to moderate heat for approximately 10-15 minutes until the mixture thickens.

3. Test the consistency with a toothpick.

4. Promptly add the coconut flour, stir for one minute, and remove from heat.

5. Allow the mixture to cool.

6. Prepare the cream while the mixture is cooling.

Biscuit:

1. Whisk 2 eggs with 100 g of sugar until the mixture becomes foamy.

2. Incorporate 1 package of vanilla sugar, 200 ml of yogurt, and oil, ensuring a thorough blend.

3. Gradually mix in 200 g of flour, 1 packet of baking powder, and 2 tablespoons of cocoa.

4. Divide the batter into two equal portions.

5. Pour one portion into a greased baking dish (20 × 30 cm) and bake in a preheated oven for 5 minutes at 200°C.

6. After 5 minutes, layer the coconut filling over the baked biscuit, then pour the remaining batter on top.

7. Return to the oven and bake for an additional 15–17 minutes at 200°C.

8. Optionally, prepare a ganache by melting sweet cream and chocolate using a double boiler.

9. Evenly spread the prepared ganache over the cake in a thin layer.

10. Refrigerate the cake for 30 minutes.

11. Sprinkle with coconut flour, if desired.

12. Allow the cake to cool in the refrigerator for approximately 1 hour.

13. Slice into cubes and serve.

Buon appetito!

Coconut cubes cake

NOTE:

• If your biscuit mixture appears too thick, incorporate yogurt, as this may vary depending on the type of flour used. In my experience, I utilized type 00 flour, which is finer than type 400 soft flour. If your dough is too thin, gradually add flour by the spoonful.

• The biscuit mixture should have a creamy consistency, neither overly liquid nor excessively thick. If yogurt is unavailable, kefir can serve as a substitute.

• Store the coconut cubes in the refrigerator for up to 5 days.

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