Bakery products

Coconut Cake Without Baking

Coconut Cake Without Baking

Ingredients for making coconut cake without baking

  1. Milk 1 liter
  2. Sugar 3/4 cup
  3. Vanilla Sugar 1 teaspoon
  4. Vanilla Pudding (Powder) 1 Pack
  5. Wheat flour 2 tablespoons
  6. Potato starch 2 tablespoons
  7. Butter 20 grams
  8. Liquor (e.g. Lawyer) 4 tablespoons
  9. Coconut flakes 400 grams
  10. Cookies 300 grams
  11. Colored glaze for decoration
  12. Decorative powder for decoration
  • Main ingredients: Milk, Butter, Liquor, Sugar
  • Serving 8-10

Inventory:

Detachable form (diameter 22-24 cm), pan, kitchen knife, spatula, mixer, baking parchment.

Cooking:

Step 1: prepare the milk pudding.


Measure 3/4 whole milk and pour it into the pan, heat by mixing with vanilla and regular sugar. Bring to a boil over low heat.
Mix the remaining milk with pudding, flour and potato starch. And mix well. Then pour boiling milk and mix everything very carefully.
Let the milk pudding cool to room temperature.

Step 2: add the butter.


Dice the butter and add it to the milk pudding.

Mix everything well with a mixer until smooth.
Add liquor and mix again.

Step 3: add the coconut.


Add coke chips to the milk cream, leaving about 4-5 tablespoons to decorate the cake.

And again, mix everything with a mixer to get a homogeneous mass.

Step 4: collect the coconut cake without baking.


Lay out the bottom and sides of the form with parchment. And not just with one sheet, but use paper as a side ribbon, cutting out a strip for form walls from it. This is necessary so that the edges of the cake are smooth, without traces of jammed paper.
Lay the first part of the cookie on the bottom. Lubricate it with milk and vanilla cream.

On one layer of cream it takes me about 14-15 tablespoons. You need to calculate so that you have enough for several thin layers, do not make one thick one.

And the last layer must be cream.
Garnish the cake with the remaining coconut.

Step 5: cool the coconut cake without baking.


Put the cake in the mold in the refrigerator to cool and soak. This will take you several hours, and it is best to leave the dessert in the refrigerator overnight.

After cooling, the coconut cake will retain its shape, so you can gently release it.

And then carefully remove the parchment from the side and bottom, prying the knife in some places.

Step 6: serve coconut cake without baking.


You can decorate a coconut cake as you like. Here it is colored glaze and special decorative sweet stars bought at a nearby store.
The cake is easily cut into portions with a knife. So put it on plates and go, try and enjoy.
Enjoy your meal!