Coconut cake for tea
Votes: 2
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Coconut tea cake - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (100g) coarsely grated sweet coconut (about 1 cup)
- 1 cup coconut milk
- 1 unbaked pie base (23 cm.)
- 4 tbsp (55 g) melted butter
- 2 beaten eggs
- 1 tbsp. premium wheat flour
- 3/4 cup sugar
- Almond flakes, for sprinkling
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Cooking the dish according to the recipe:
- Preheat oven to 180°C. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and coconut milk. Pour the filling into the pie crust. Bake until set, about 45-60 minutes. Sprinkle with almonds.
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