The cake recipe for cookies with coconut cream
A true delight of the cold cake made with cookies and cream coconut, one of the summer recipes that we can not miss. And’ the cake is tasty that will appeal to all those who worship the coconut, but will appeal especially to those who must prepare because there is no need for the oven, everything goes in the fridge, even if we have 10 minutes to prepare the tasty coconut cream. It is one of the tasty recipes summer desserts suggested by The silver spoon, and a cake of success. Need a bit of ingredients but the result will be really good, here's how to do this cake, and the cold biscuits with the coconut cream.
Ingredients cake with cookies and cream coconut: we use a mold of 18 cm diameter, 220 ml coconut milk, 200 ml of whole milk, 170 ml of fresh cream, 140 g of butter, 2 eggs, 150 g sugar, 30 g flour, 250 g of biscuits to the chocolate, 40 g chopped hazelnuts 40 g of coconut rapè, which is dried grated coconut and grated dark chocolate
Preparation of cake, biscuits and coconut in a pot, pour the whole milk, the coconut milk, the cream, the sugar, the butter, the eggs, the flour, put over a low flame and stir everything with a whisk by hand until it melts the butter, by this time we turn constantly until the cream thickens, takes about 10 minutes. Let it cool.
Polverizziamo the biscuits in the mixer, we obtain a flour, pour in the bowl with the grated coconut and the chopped nuts, mix. Foderiamo the springform cake mould with parchment paper and to do it in a perfect way, we encase the paper between the base and the circle, clipping the excess. Distribute the mixture with the biscuits, we obtain the thickness of less than half a centimeter and distribute a bit of the cream without going overboard. We proceed by alternating layers of cream and mix with biscuits. Put in the fridge for 4 or 5 hours and serve in slices.
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