Rose-Scented Coconut Cake

The delicate flavour and unusual ingredients evoke a touch of the exotic to complete this menu, which was designed for those who love vegetables and more delicate flavours.

Level of difficulty:
Medium
Required time:
60'

Ingredients

Type "00" flour
150 g.
Potato starch
100 g.
Grated coconut
150 g.
Sugar
150 g.
Milk
1 Glass
Rosewater for use in cooking
2 Tablespoons
Butter
80 g.
Eggs
3
Baking powder
1 sachet

Preparation

1

In a bowl, beat the eggs and sugar well, then gradually add the flour, starch, 150g of grated coconut, and butter that has been previously softened in a Bain-Marie; lastly, add the milk, in which the baking powder and rose water have been dissolved.

1

Mix the paste well and pour into a high sided cake pan that has been previously buttered and dusted with flour or breadcrumbs.

1

Bake the cake for approx. 45 minutes on a medium heat (approx. 150°C); do not open the oven door, as this might prevent the cake from rising.

1

Allow the cake to cool, then put it on a cake platter and dust it with the rest of the grated coconut. Serve it, cut into thin slices, accompanied by rose petal jelly.

Chef's tips


Biraz daha sos elde etmek isterseniz hindiyi kapaklı fırın kabına alın aradan araya 2-3 yemek kaşığı su dökün.

Suggested wine


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