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Pandispan with coconut

Pandispan with coconut

Separate the eggs, beat the egg whites with powdered sugar and cough.

Add the yolks one by one, mix, add the oil and mix again, add the milk and vanilla and mix.

Add flour mixed with baking powder and mix slowly with a spoon.

Then add the orange peel and coconut.

Grease a pan with oil, line with flour and put the composition.

Bake for 30 minutes at 180 °. When we take it out of the oven, we put the coconut.



Sponge cake keto made of coconut flour

Most recipes for pandișpan keto from the net are prepared from almond flour. I propose a variant made with coconut flour, so more economical. Starting from this bread recipe, testing and modifying ingredients and quantities along the way, I came to this recipe, the most successful, in my opinion. An absolutely wonderful sponge cake comes out, it is very similar to the classic one in terms of appearance and taste. It even has a slightly syrupy consistency. It can be eaten simply or used for various cakes.

For a shape of 20 * 20 cm (a sponge about 4-5 cm high comes out)

  • 50 g coconut flour (or 55 g if you do not use xanthan gum)
  • ½ teaspoon of xanthan gum (can and without, but will slightly increase the amount of coconut flour, see above)
  • 1 teaspoon baking powder
  • 6 medium-sized eggs
  • a knife tip of cream of tartar, optional
  • 80 g Green Sugar (you can also 100 g, if you like sweeter)
  • 150 g melted butter
  • vanilla (or other flavors, I put grated lemon peel)

In a bowl, mix the dry components of the recipe.
The eggs separate. Whisk the egg whites. You can use tartar cream if you have it.
Beat the yolks in another bowl, together with the sweetener and vanilla, until the composition increases in volume and the sweetener melts. Add melted and cooled butter.

Then put the dry mix. After homogenization, incorporate the beaten egg whites, in 2-3 slices, stirring gently after each one, so as not to leave. The obtained dough is poured into a tray (mine is 20 * 20 cm) lined with baking paper.

Bake for about 35-45 minutes on medium heat (170 degrees C), until the surface is firm and slightly elastic to the touch, nicely browned. The baked sponge cake is removed with paper on a grill, until completely cooled. Portion and serve. Keep cool.

One day, I made this sponge cake with berries in the freezer. Look how beautiful it turned out, I can't even say the taste:

TOTAL: 610 grams, 1799 calories, 52.9 protein, 168.3 fat, 13.6 carbohydrates, 17.5 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.


Coconut cream cake with icing and icing


Ingredients Coconut cream nut cake and icing:

  • 250 grams of flour
  • 250 grams of margarine
  • 2 yolks
  • 2 tablespoons cold water
  • 1/2 teaspoon baking powder

Walnut countertop:

  • 6 eggs
  • 200 grams of powdered sugar
  • 100 grams of ground walnuts
  • 100 grams of walnuts cut into pieces
  • 1/2 teaspoon baking powder
  • 1 tablespoon flour
  • 1 tablespoon cocoa

Pandispan dough:

  • 4 eggs
  • 3/4 cana faina
  • 1/2 cana faina
  • 1/2 cup food starch
  • 1 teaspoon baking powder
  • 3 tablespoons warm water

Coconut cream:

  • 1 cup coconut flakes
  • 1/2 cup milk
  • 1/2 cup sugar
  • 250 grams of butter at room temperature

Other ingredients:

Chocolate glaze:

Preparation Cake with coconut cream walnut top and icing:

  • Knead the sheet ingredients until you get a homogeneous composition.
  • Cover the dough with a foil, put it in the fridge for 30 minutes, then divide it into two equal parts.

Walnut countertop:

  • Mix the yolks with the sugar until you get a homogeneous cream.
  • Add flour, baking powder, cocoa, chopped walnuts.
  • Beat the egg whites with a pinch of salt, then incorporate the ground walnuts.
  • Mix the two compositions [(gakbenuse-sugar-flour-baking powder-chopped walnuts) with (egg whites - ground walnuts)] until smooth, obtaining a walnut dough.
  • Place baking paper in a 22 & # 21526 cm tray.
  • Roll out a sheet the size of the baking tray from the sheet dough you kept in the fridge for 30 minutes, then split it in half, and place the sheet in the baking tray in which you put the paper.
  • Pour over the first sheet the previously obtained walnut dough, level.
  • Spread the second sheet of the puff pastry that you kept in the fridge for 30 minutes, place it over the walnut dough.
  • Put the tray in the hot oven at 180 degrees Celsius for 35 minutes.
  • Then remove the obtained top (sheet-nut-sheet top) and let it cool completely.

Pandispan dough:

  • Whisk the egg whites, then gradually add the sugar, mix until the egg whites harden.
  • Incorporate flour, starch and warm water into them.
  • Mix until you get a homogeneous composition.
  • Pour the dough obtained in a tray of the same size (or in the same tray) as the one in which you baked the top with walnuts.
  • Level, put the pandispan top in the oven heated to 175 degrees Celsius for 30-35 minutes or check with a toothpick.
  • After removing it from the oven, let it cool completely.

Coconut cream:

  • Boil the sugar with the coconut flakes in a low heat, stirring continuously for 8 minutes.
  • Allow the cream to cool completely, then mix it with the butter until smooth.

Chocolate glaze:

  • Put all the icing ingredients in a non-stick pan over low heat and leave them on the stove until they melt and start to boil.
  • Allow the icing to cool completely.

Assembling the cake with coconut cream walnut top and icing:


Method of preparation

Mix in a bowl, over low heat, the grated pumpkin with the vanilla sugar and let it simmer until it penetrates easily.

Lift the pot off the heat, add the cinnamon and let the composition cool.

Separate the egg whites from the yolks and sprinkle a little salt over them.

Mix the egg whites, gradually add the sugar and lemon juice and mix further until you get a firm meringue.

Mix the yolks with the salt powder, then add them over the meringue and mix well.

Then add the oil, the chilled pumpkin, the coconut, the sifted flour and the icing powder together with the baking powder and finally the breadcrumbs.

We aim to obtain a thicker composition than an ordinary cake.

I like to combine bread and breadcrumbs with cakes, and it gives me the impression that the textures of the cakes are more airy.

This time the coconut also played an important role in resulting in a more airy texture.

Homogenize the composition well, mix it lightly with a whisk (stop using the mixer, so as not to leave the composition), then spread it on the tray lined with baking paper, level it with a cake spatula and bake it at 180 degrees. , for 40-45 minutes.

The result will be a slightly moist and beautifully colored top from the pumpkin.

Let the cake with pumpkin and coconut cool, then slice it and powder it with sugar.

We serve it with great appetite, along with a good yogurt, milk, tea or coffee, according to everyone's appetite.


Fine cake with coconut cream

I don't know how to make it but when it comes to cake recipes, I always say present, I test and try new ones, I don't mind having to open the oven and I always have time to mix in the cream. I admit I'm crazy about sweets, my luck is that it just tastes and that's it, it's enough for me to see others eating with pleasure. You know how it is, when you cook you don't eat with so much appetite but when someone else cooks you eat very well :)

The fine cake with coconut cream was born by pure chance, I didn't find any recipe, I just kept thinking about how to make a coconut cream, (my husband really likes it although he doesn't like cakes) and I immediately prepared the fine and fluffy sheets from pandispan dough. It's true I had some emotions with the cream, it seemed a bit soft, not as sticky as the butter creams, but it was perfectly filled with the sheets, it hardened perfectly in the cold and the sheets were just as fluffy, I didn't have to syrup them.

On the blog I have recipes for coconut cakes but none with cream can only Bounty bars

This cake can be successfully frozen, I froze a part for my father, I cut it into slices and then I put them in a plastic pan that closes tightly and freezes with it. The taste was excellent because it happened that my father came to me and I didn't have anything sweet so in the end we all ate it.

So I am writing you the recipe, maybe try it, if you are in love with coconut you will definitely like it.

Fine cake with coconut cream

Ingredients for a shape of 20 & # 21530 cm:

  • 8 eggs
  • 8 tablespoons sugar
  • 8 tablespoons flour
  • 1 tablespoon oil
  • 1 knife tip baking powder
  • 600ml coconut milk
  • 50g starch
  • 150g old powder
  • 200g butter at least 80% fat
  • 1 sachet of vanilla sugar

Preheat the oven to 180 degrees Celsius.

Mix the egg whites, add the sugar and mix until it melts, then gradually add the yolks and oil and mix gently until incorporated. Add the flour mixed with baking powder and mix with a spatula over your head so that the composition retains its volume. And yes you got it is the pandispan composition.

Bake 4 sheets on the back of the tray for 7-8 minutes or more (that's how I did it), two sheets on the back of the stove tray and then I cut each one in half. Of course, the tray lined with baking paper is thus risky, meaning that the sheets will stick to the tray.

Let the sheets cool and prepare the cream, mix the coconut milk with the sugar and starch in a saucepan, then put the mixture on low heat and stir constantly until it thickens like a pudding. Take the pan aside, put a plastic wrap over the mixture to prevent the pojghita and let it cool well.

When the composition is cold, add the butter at room temperature, cut it into pieces and mix well after each piece until it is incorporated.

The result is a very fine cream. If you have coconut essence, it is recommended to add a teaspoon.

Fill the sheets with cream, leave a little cream on top and sprinkle with coconut flakes.

Let the cake cool for 3 hours then cut it into slices and serve.

It is a delicate and very fine cake.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Method of preparation

Strawberry and meringue cake

Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a

My Halloween cake

We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons


Cake with poppy seeds and coconut

Then add the sugar and continue mixing until you get a strong meringue.

Separately mix the flour with the baking powder. Add over the egg white foam, along with the poppy seeds and coconut.

Stir gently with the spoon, from bottom to top.

The composition is placed in a tray lined with baking paper and put in the preheated oven at 200 degrees for 20 minutes.

We prepare "Doboş sheet for poppy and coconut cake"

The eggs separate. Whisk the egg whites with 2 tablespoons of sugar and water.

Beat the yolks with the remaining sugar, then add over the egg white foam together with the flour.

Stir gently, with a spoon, from the bottom up. The composition is spread evenly in the tray lined with baking paper and baked in the preheated oven at 200 degrees for 15 minutes.


All ingredients must be at room temperature.

Put eggs in a bowl with sugar and salt and mix until it doubles in volume and the mixture increases in volume.

Add the oil, mix until incorporated.

Add flour mixed with baking powder and mix with a whisk until incorporated. Add the coconut flakes and mix in the same way.

At the end, add the milk at room temperature and mix until smooth.

Grease the guguluf form well with butter and cover it with flour.

We pour the cake composition into the form. Top with a nutella spoon, which should be slightly flowing (for this either keep the jar in hot water for 10 minutes, or melt it in the microwave).

Bake the cake at 180 degrees Celsius for 30 minutes.

For more safety, do the toothpick test. If it comes out wet with traces of dough on it, let the cake cook for another 5 minutes.

Let the cake cool for a few minutes then take it out of the mold.

Cut warm and serve! Is awesome!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


  • 1 kg of flour
  • 4 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 560g old
  • ½ cup of chopped candied cherries
  • ½ cup of orange peel and lemon
  • ½ cup raisins
  • 600g coconut (flakes)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 eggs (beaten well)
  • 120g milk powder
  • 2 tablespoons almond essence
  • 250g butter or margarine (melted).
  • Mix flour with baking powder and salt.
  • Add the sugar, fruit and mix until evenly distributed.
  • Then add the coconut, cinnamon and nutmeg and continue to mix the composition.
  • In a separate bowl, mix eggs with milk, almond essence and melted butter (Before adding butter, allow to cool).
  • Make a hole in the flour mixture and gradually add the liquid composition.
  • Homogenize the worktop with a spoon. Do not knead by hand or with a mixer, because the baking powder will lose its properties.
  • Divide the composition in two and put it in cake trays, greased with butter and lined with flour.
  • Add to the oven at 180 o C for 50-60 minutes. You can check if it is baked with a toothpick. If it is clean it means it is baked.
  • When ready, glaze the cake with a mixture of 1 tablespoon water and a tablespoon of powdered sugar. Sprinkle granulated sugar on top and add it to the oven for 3-4 minutes.

How to serve coconut cake

  • Serve cold as a dessert. It can also be served in the morning, for a coffee.


Video: Coconut Cake Recipe. Homemade coconut butter cake. How to make perfect coconut cake (January 2022).