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Coconut cream pie - "kuchen", or German coconut pie (Butter milch shnitten - soaked in milk). I can say without exaggeration that this is an incredibly delicious cake - sweet, juicy and tender. It can be stored in the refrigerator for quite a long time; cakes with cream are made on the basis of such a biscuit in Germany.
This recipe is from the Guests on the Doorstep category, as you usually have all the ingredients in the fridge, and it takes less than an hour to make dough and bake. Then the hot cake is soaked in warm heavy cream, sometimes butter is added to the cream - awesome taste!
- Cooking time: 45 minutes
- Servings: 8-10
Ingredients for the German Kuchen coconut pie
For the test:
- 1-2 eggs;
- 200 g sugar;
- 250 g of kefir;
- 175 g wheat flour;
- 1/3 teaspoon of baking soda;
- 1 teaspoon baking powder
- salt and vanillin on the tip of a knife.
For filling:
- 120 g coconut or 1/2 medium coconut;
- 45 g sugar.
For impregnation:
- 230 ml 20% cream;
- 30 g butter.
Cooking method of the German coconut pie "Kuchen"
Making the filling. If using ready-made coconut, skip the first steps of the recipe.
So, we clean the fresh coconut from the shell in any convenient way, peel off a thin layer of dark skin from the pulp. Rub the pulp on a fine grater.
Mix coconut flakes with sugar - this is the filling of our pie. At this stage, we turn on the oven, heat it to 170 degrees Celsius.
Making the dough. Break one large or two small chicken eggs into a bowl. Add a pinch of salt, vanillin on the tip of a knife and sugar. Beat for about 5 minutes, until the mixture is fluffy and light.
Next, add kefir to the eggs beaten with sugar, yogurt, liquid low-fat sour cream or yogurt, in general, any unsweetened fermented milk product, is also suitable.
Beat the liquid ingredients again.
Pour wheat flour, baking soda and baking powder into a bowl, mix well to get a smooth dough without lumps.
Grease the non-stick form (in this recipe, a form with a diameter of 22 centimeters) with butter and sprinkle with wheat flour.
Springform molds are not suitable for this recipe!
Put the dough in a mold, pour coconut flakes with sugar on top, scatter the chips in an even layer over the entire surface of the dough.
We send the form to the heated oven for 35 minutes.
In this recipe, the temperature regime is very important, if it is too hot, then the chips will burn. In this case, I advise you to cover the form with a piece of foil, and remove the foil 5-10 minutes before cooking, so that the shavings are browned.
We heat the cream with butter. We often pierce the pie with a wooden skewer.
Saturate the hot sponge cake with warm cream right in the mold.
We take out the cream-soaked German coconut Kuchen cake from the mold, serve it on the table with a cup of unsweetened tea or coffee. Bon appetit, sweet tooth!
The cake based on this sponge cake should turn out delicious, I will definitely cook and share the recipe, trying to add a little butter to the dough when kneading. Something tells me that the oil will not be superfluous!
