Description
I don't know what gave such a great taste to this cake - the coconut milk that I worked for the first time, or adding chocolate cream to the batter, or blending of all these components, but in the end we got a tender, flavorful, air-crumbly cupcake that joined the ranks of my favorites! Help yourself, dear!
Ingredients
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Butter
200 g
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Salt
-
Sugar
150 g
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Vanilla sugar
1 pack
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Chicken egg
4 piece
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Coconut milk
200 g
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Flour
375 g
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Leavening agent
1 pack
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Nutella
150 g
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Coconut
Cooking
The products that we need.
Soft butter or margarine whisk with salt, sugar and vanilla sugar until creamy.
Enter in the oil mixture one at a time 4 eggs, beating well after every meal.
Add 200 g of coconut milk. Why in grams? I do not know, as was stated in the recipe, I weighed, although the glass obtained by the same 200 ml.
Mix the flour with baking powder, sift through a sieve, introduced into the dough. The dough mix thoroughly.
Want to show you the consistency - like thick pancakes.
Divide the dough into two equal parts, i.e. half. On your eye not relied, and shared on the kitchen scales. In one part add 150 g chocolate-hazelnut paste, the other remains without any additions. Stir until smooth and color.
Rectangular shape 27*8*7 cm ( capacity 1,500 liters ) lubricating oil and fill light test.
Cover dark test.
Armed with a fork, make the entire depth of the test, spiral patterns. You could, of course, just alternate the light and dark dough, but did the first time, following the exact recipe). Oven preheated to 175 degrees, bake the cake for 60 to 70 minutes. Check readiness of a wooden torch.
And here he is! The smell when baking is awesome!
Freed from the mold, leave to cool on a wire rack.
On a dry pan lightly podrumyanivaya coconut chips. Chips are used to decorate who don't have this ingredient-you can easily substitute your favorite frosting, fondant, powdered sugar, etc.
Was hard minutes of waiting...
The top of the cake sprinkle with coconut chips, optional you can still pritrusit cocoa.
Piece closer!
Bon appetit!!!
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