Coconut cake

This delicate and aromatic oven-baked muffin will delight lovers of coconut baking. It turns out to be extraordinary: the crispy crust and juicy crumb beckon, and the rich creamy taste perfectly sets off the aftertaste of the coconut. The coconut cake recipe contains only egg whites, which makes the baked goods fluffy and fluffy.

We will bake a cake with coconut flakes in the oven, and we will need a form with a hole in the center. To be honest, before I tried to cook these pastries in a rectangular shape and in a round one without a hole - the cake always sagged in the center. Moreover, this did not happen after, but during the baking process - this is how capricious he is.

Ingredients

• Sugar (200 grams)
• Wheat flour of the highest grade (150 grams)
• Butter (150 grams)
• Egg white (4 pieces)
• Coconut flakes (55 grams)
• Baking powder (1 teaspoon)

Directions

1. The recipe for this simple and delicious cake includes the following ingredients: premium wheat flour, granulated sugar, egg whites, coconut flakes, butter (at least 72% fat) and baking powder
2. We immediately turn on the oven to warm up - 180 degrees. We take a bowl, which must be washed and dried thoroughly in advance. I also advise you to degrease it with lemon juice, and then rub it dry again. Pour in cold proteins and begin to beat with a mixer at low speeds, gradually increasing the speed to medium. When the proteins begin to foam and become airy, gradually (in 4-5 doses) add 200 grams of granulated sugar. We increase the speed of the mixer to maximum and beat the meringue, not forgetting about the sugar. If you are using a planetary mixer, it is much easier because your hands are free. Beat the whites with a hand mixer as if we were drawing an eight or an infinity sign. This is necessary so that the mass is whipped evenly.
3. In general, whipping the whites will take you about 10-15 minutes. When the sugar is completely dissolved, the mass will be as it should. See how the finished French meringue looks like: it is thick and dense (it holds on to the corolla), while the protein cream is fluffy and delicate. The meringue should not move, or even more so be at least to some extent liquid - in this case, you either did not completely beat the whites, or fat got into them (possibly part of the yolk).
4. Add 55 grams of coconut to the merengue and gently mix it into the proteins in 5-6 rounds clockwise.
5. Next, we pour 150 grams of premium wheat flour, which we mixed in advance with a teaspoon of baking powder and sifted.
6. Similar to the coconut flakes, mix the flour into the dough with folding movements, as if lifting the dough from bottom to top in a clockwise direction. In this case, with the other hand, rotate the dishes in the opposite direction. It is not necessary to mix dry ingredients into the meringue for a long time - only until it is fully combined.
7. Finally, it remains to add 150 grams of butter to the biscuit dough. It must first be melted (most conveniently in a microwave oven) and cooled to room temperature.
8. We stir in the oil actively, but carefully, so as to precipitate the airy protein dough at a minimum. As soon as all the oil is evenly distributed over the total mass, stop mixing. The finished dough for coconut cake turns out to be airy and stable - it is not liquid, it keeps its shape perfectly and does not spread.
9. Bake the coconut cake in a round shape with a hole in the middle. Lubricate it with any cooking fat (vegetable or butter, chicken or pork fat) and sprinkle with wheat flour (just shake off the excess). You can use a special baking emulsion for this purpose - I have already shared the recipe. We shift the muffin dough and gently level it with a spoon or spatula.
10. We bake the coconut cake on proteins in a preheated oven on an average level for about 40-50 minutes. The baking time depends on the characteristics of your oven. We check the readiness with a wooden skewer or a toothpick, which should come out of the baking dry. Just do not overdo the cake in a hot oven so that it does not dry out. Let the cake stand for 5 minutes in the form.
11. After that, take the finished coconut cake out of the mold and transfer it to a plate. It is good both warm and cold.
12. This delicate and aromatic oven-baked muffin will delight lovers of coconut baking. It turns out to be extraordinary: the crispy crust and juicy crumb beckon, and the rich creamy taste perfectly sets off the aftertaste of the coconut. Cook for health, friends!