Coconut cake. In air fryer or oven

  1. Coconut cake. In air fryer or oven
  2. Coconut cake. In air fryer or oven
    1. When is the cake done?
  3. Other recipes that you can not miss

Coconut cake. In air fryer or oven

You have read to me on countless occasions my devotion to the biscuitsIn general, I like all of them, nothing seems more exquisite to me than brightening up my breakfasts with a piece of homemade cake. In this blog there are nearly two hundred recipes for biscuits but I didn't have any coconut cake and look that's strange because I love coconut.

I had a can of coconut milk to make a recipe for Indian food and when I realized that I would have half of it left over, my head clicked and it led me quickly to make this Coconut cake it exceeded all my expectations.

It's a Biscuit very aromatic with a moist and fluffy crumb that we couldn't like more. It also coincided that I made it on a Sunday morning and in the afternoon we had visitors who, when I served it with a tea, were captivated by its texture and I had to share the recipe even before publishing it here.

I do many biscuits throughout the year, I practically make one a week so you can imagine the number of recipes I have, for me the dense and moist crumbs like the one in the marbled yogurt and pistachio cake I am excited, but in winter I always repeat the Tangerine cake that my husband loves, but if I have to do something special to give away, I don't risk it and I go to the classic butter cake because I know that it never disappoints.

In the fryer, the one that has achieved the most success so far has been the carrot cake and it is not strange because the texture of the crumb was extraordinary.

I never forget my friend Sara who can't take sugar and when we see each other I always do her preferred cake without added sugar.

Coconut cake

Coconut cake. In air fryer or oven


An ideal cake for coconut lovers with a tender texture and full of flavor

Preparation time fifteen min

Cooking time 1 h

total time 1 h fifteen min

  • 150 gram butter in ointment
  • 200 gram sugar
  • 180 gram coconut milk
  • fifty gram coconut (for the cake)
  • 230 gram soft wheat flour for biscuits
  • eleven gram chemical booster (baking powder)
  • 1 pinch living room
  • 3 you eggs
  • 1 CDTA in vain
  • twenty gram grated coconut (for the finish)
  • 2 cda apple jam (for the finish)
  • Sift the wheat flour with the salt and the chemical booster. Reserve.

  • Mix the sugar with the butter until you get a homogeneous cream

  • Add the eggs one by one, not adding the next one until the previous one has not been fully integrated.

  • Add the vanilla and mix

  • Gently add the sifted flour in 3 batches alternating the addition of the coconut milk.

  • Add the grated coconut

  • Pour the mixture into a greased mold with a circle of paper for the bottom.

  • BAKE:- In AIR FRYER (mine has double resistance and does not need preheating) in BAKE function at 160º for 65 minutes. (at 45 minutes I covered with aluminum foil to prevent the surface from getting too brown)- In OVEN: In a preheated oven at 180º with heat up and down for approximately 55 minutes or until poking with a skewer comes out dry.
  • After baking, wait 8 or 10 minutes, unmold on a wire rack and let cool.

  • Mix the jam with 1 tablespoon of water, heat for 20 seconds in the microwave to facilitate integration and paint the entire surface of the cake.Sprinkle the grated coconut and serve.

Keep this cake properly wrapped for 3 or 4 days. It can also be frozen.

Coconut cake

Mold: You must spread it with release spray, with butter, then sprinkle with flour or cocoa powder (if it were a chocolate cake) so that the cake does not stick or cover it with parchment paper.

  • When is the cake done?

  • All cooking times are approximate, both in a deep fryer and in a traditional oven. Check the baking point of the cake just after the indicated time; It should be golden brown by now and starting to pull away from the sides of the pan. Feel the surface with your fingers: must have a firm touch. You can insert a fine needle into the thickest part of the cake. Slowly withdraw the needle: it should not carry still raw dough attached. Don't confuse the sticky texture of the fruit with what the cake batter is.
  • Controls baking and if the surface is browned too muchcover with aluminum foil, if this is not necessary DO NOT OPEN THE OVEN during the cooking process under any circumstances. If you make this cake in a deep fryer, DO NOT OPEN IT before a minimum of 30 minutes have elapsed, not even to "control".

ALL what you need to know so that your biscuits come out PERFECTyou got it HERE spend a few minutes, assimilate the information and begin.

You ask me a lot about which is my air fryer, I leave you the link to MY EXPERIENCE WITH THE AIR FRYER

to enjoy this COCONUT CAKE

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