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Dessert cake with poppy seeds and coconut

Dessert cake with poppy seeds and coconut

In a tray lined with oil and flour bake a Countertops made as follows: beat the 8 egg whites with 150 g of sugar, until you get a meringue, add poppy seeds and coconut, flour and baking powder, stirring gently, to make an airy dough.

Cream: the yolks are rubbed with sugar and vanilla sugar until they become foam. The pudding powder is dissolved in cold milk, then mixed with the yolk foam and boiled in a bain marie, until it thickens. It takes a little patience here, because it takes until it's ready and you need to stir constantly. When it has cooled, add the butter or margarine and mix until smooth.

The cream thus obtained is placed over the cooled countertop. Above is a layer of simple biscuits, and at the end melt the household chocolate and decorate the cake as you like.

Great appetite !!

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Fasting cake with coconut and cherriesa delicious dessert, quick and very easy to prepare. Fasting cake with coconut and cherries is made very quickly and ends just as quickly.

Those who love coconut will love this cake too. The cake is 100% my own creation, so I hope that those who will make the recipe will also indicate the source where they were inspired by.

Sour cherries bring in this cake exactly what is needed to balance the taste. You can use frozen or compote cherries, without seeds, provided they are very well squeezed.

You can replace cherries with raspberries, blueberries, strawberries & fresh. Frozen berries will leave more liquid during baking and will color the cake.

If you want to prepare other recipes for fasting cakes, I leave you a great collection of 80 recipes, gathered in a single post that you can read if click here.

One of my fasting desserts with coconut, much appreciated by those who follow me is the cake with coconut, poppy and lemon. You can read it if click here.

More recipes with coconut you can find if click here.

I must mention one very important thing: depending on the temperature and humidity, the amount of flour can be different. You may need to add another 20-30g, but no more!

Orient yourself to the consistency of the cake, which should be slightly flowing, but not very soft.

Be careful not to put too much flour, because the cake changes its consistency and you will not like it.

That being said I leave you with the list of ingredients and how to prepare it fasting cake with coconut and cherries:


200 ml coconut vegetable milk or rice with coconut

1 teaspoon natural vanilla essence

100 g cherries (without seeds)

1 tablespoon flour for cherry wallpaper

To prepare the fasting cake with coconut and cherries, I put the pitted cherries a few hours before to drain.

From the moment I started to prepare the dough I needed 5 minutes to put it in the oven, so be sure to preheat the oven to 180 ° C (my oven has permanent ventilation).

I mixed the solid ingredients in one bowl, and the liquid ones (oil, coconut rice milk, vinegar and natural vanilla essence) in another bowl.

I poured the liquids over the solids and mixed. You don't need a mixer. With a spoon or spatula, mix in a maximum of 1 minute.

I poured the dough into the wallpaper tray with baking paper, then I arranged the cherries that I had previously passed through the flour (only the part that reaches the cake).

I baked the cake for about 25 minutes, but the baking time depends on the power of your oven (between 20 and 30 minutes). Try the toothpick!

When the fasting cake with coconut and cherries passed the toothpick test, I took it out of the oven and left it on a grill to cool.

Being a new experience I didn't have much patience to wait for it to cool completely, so I sliced ​​half of the cake.

It was slightly crumbly, but the chilled half was cut perfectly.

The idea is to cut the cake among the cherries, not directly on them, only after it has cooled completely, with a sharp knife and it will not crumble at all!

I hope I made you want it and you will try the fasting cake with coconut and cherries.

It is super delicious and made extremely easy.

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I also invite you to the group I cook with friends - Tasty recipes.

Bundt cake with oats, almond flour and coconut icing

Bundt cake with oats and almond flour and with poppy or chia seeds, tasty and healthy, with delicious coconut glaze. It is simple to prepare, filling, tasty and easy to digest thanks to oatmeal and almond flour. Add your favorite ingredients and enjoy it with breakfast, along with a cup of tea. I love the days when I can indulge in a healthy dessert for breakfast!

If you want to bring something new to your breakfast routine and you want to try a unique dessert, prepare this Bundt cake with oatmeal and almonds. It contains only quality ingredients and provides you with energy for a new day. Chia or poppy seeds - you choose what you will add to the recipe. You can also add dark chocolate flakes. For coffee in the afternoon break or as a dessert on a Sunday afternoon - you can always enjoy this incredible Bundt cake with coconut icing.

You don't have to jump over coconut milk icing. It will melt on your tongue, and the cake will be wonderfully flavorful. You can use any type of milk to prepare the dough in this recipe, I recommend the use of almond, coconut or oat milk - to blend perfectly with the rest of the ingredients. It is worth trying this healthy cake with almonds and oats.

Irina cake with poppy seeds and blackberry jelly

Poppy cake, vanilla cream and blackberry jelly is inspired by the well-known "Tosca" cake. Initially, I wanted to do something like that, but I think you are already used to it. I can't help but change a few according to our tastes. And I kept changing the action plan until the idea of ​​the "Tosca" cake turned into poppy cake.

I gave up the layer of biscuits from the "Tosca" cake, which is actually a poppy cake and vanilla cream "finished" with a layer of biscuits over which is placed a chocolate icing. And, instead of this, I used, also in the idea of ​​capitalizing on what I have in the fridge, some blackberries left unconsumed from last year.

And as the blackberry season starts soon, this recipe will only catch you well that you will test using fresh, seasonal blackberries. If you manage to refrain from eating them as raw as they are)

In addition, this poppy cake is also a low-budget and economical one. From four eggs he makes a countertop and a cream, which I find very effective, so to speak. Plus it's done fast. While the top is baking in the oven, we make the cream and we have to be patient until both cool and then until the gelatin in the cream and jelly hardens.

See below how to make Craiasa Zapezii cake!
Click on the picture and
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Not to mention that it can be done in stages, which at least I really like. Tonight I can make a countertop, for example and tomorrow morning I can finish the cake by making cream and jelly)

Nothing sophisticated but I guarantee you that the result is a grade of ten. At least that's what my mother's friend said, the one from whom I told you that I received some vegetables that I capitalized on in recipes published on the blog. The recipe for green beans with garlic and the one for zacusca with mushrooms and zucchini would be just two of the examples.

Iuliana Cake & # 8211 a lovely dessert with poppy seeds, coconut flakes and semolina

Iuliana's cake is exactly to my taste. The delicious top with poppy seeds and coconut flakes combines perfectly with semolina cream and butter. I received the recipe from my sister and decided to share it with you.

Countertop ingredients:

  • 8 eggs, 8 tablespoons sugar
  • 12 tablespoons hot water
  • 8 tablespoons wheat flour, 200 g coconut flakes
  • 200 gr poppy seeds, 1 sachet of baking powder

Cream ingredients:

  • 7 tablespoons semolina, 600 ml milk
  • 250 gr butter, 40 gr powdered sugar
  • 2 tablespoons strawberry jam
  • 2 tablespoons plum brandy

Method of preparation:

Prepare the coconut and seed top. Beat eggs with sugar until white. Then add sifted wheat flour with baking powder. At the end, we add alternately, coconut flakes and poppy seeds. I mixed with a wooden spoon or a spatula.Wallpaper a rectangular tray (37 & # 21527 cm) with baking paper. Pour the dough into the pan and bake for about 15 minutes at a temperature of 180 degrees. After the top is baked, take it out of the oven and let it cool. We then cut it in half, horizontally.

We prepare cream. Boil the semolina in milk to obtain a thick porridge. Immediately immerse the pot of porridge in cold water to cool. Using the mixer, beat the butter with the sugar until it becomes fluffy.

Gradually add the cold porridge in butter. We mix. Add 2 tablespoons of strawberry jam to color the cream pink. At the end we add 2 tablespoons of plum brandy. Mix well. Put a little cream aside for decoration. Divide the remaining cream into two equal parts.Place a coconut and poppy top on the tray. Sprinkle the top with hot water, then grease it with jam.Spread half of the cream on top and cover it with the second top.

Sprinkle the top with hot water, grease it with jam and cover it with cream.

Spread a layer of biscuits on top. Sprinkle the biscuits with hot water.Grease the biscuits with plum jam. Put the cake in the fridge for 3 hours.

Then we prepare the icing. Melt the white chocolate in a bain-marie and pour it over the layer of biscuits greased with jam.Decorate the cake with the remaining cream. We put it in the fridge for another 3 hours, after which we can cut it and serve it. Good appetite and increase cooking!

Ingredients for the cherry layer:

The pitted cherries with the sugar and water are put on the fire and left for 15 minutes until the water drops and a fruit puree is obtained.

Meanwhile, for the top, beat the egg whites with a pinch of salt and, when the foam starts to form, add the sugar, stirring constantly. Reduce the speed of the mixer, add the 4 yolks at once and then the flour mixed with the baking powder. Mix lightly with a spoon and pour into a round tray lined with baking paper. Level and leave for 20 minutes in the oven, on the right heat.

For the cream layer, mix the mascarpone with the sugar and then add the coconut flakes.

The cooled countertop is cut into three sheets. Place the cherry puree over the first part of the worktop. Place the second countertop, coconut cream on top, stop for finishing, place the third countertop and decorate with preserved cream. Leave on for a day on
high in the fridge.

Top: beat the egg whites well, add sugar and water, and continue to beat to incorporate. Add the rooster, flour and poppy seeds and mix by inverting, from the bottom up. The mixer is not used in the final phase. Bake in a greased and floured tray at 196C (preheated oven) until the edges of the countertop come off the tray.

Boil the cream on the steam until it thickens, then cool well before adding the butter (already mixed foam).

Add the butter and whip the cake. Grease 1 wafer sheet with 1/2 of the cream, add the top, then the other 1/2 cream and another wafer sheet.

Keep in the freezer before cutting. The cream must be strong otherwise it is flattened when cut.

The sheets have not softened at all but if you keep it warm I think it softens.
Cold has the texture of an ice cream wrapped in wafer (cream does not freeze, only hardens), not very sweet. The countertop looks like bounty candies because of the rooster.
Take the test and you will see. simple, fast and especially buuuuna.

The Monica Cake recipe, with wafer sheets, coconut, poppy seeds was proposed by aLAndala on the culinary forum

Coconut cake and biscuits

Coconut and Biscuit Roll Food Festival, Cake Recipes, Dessert Recipes. Fresh croissants with walnuts and vanilla (6) Dessert Recipes, Food Cakes. Rating: 5 & # 8211 A review & # 8211 1 hour 30 min. Tosca cake with poppy seeds, vanilla cream, biscuits and delicious chocolate.

Blog Recipes Culinary appetite. We will put in turn the poppy and the coconut, mixing with a spatula. Over the cooled top add the cream and over add a layer of biscuits syrupy in the syrup. Garnish the cake with coconut and leave to cool for 2 hours. Preparation Biscuit roll with coconut: The biscuits are finely ground. Here you will find the recipe for WALNUT CAKE & quotSUMEGI & quot. We pass the biscuits through the syrup and place them over the layer of cream. That's because taste and appearance are a dream.

Fine cream with coconut top and biscuits flavored with rum and coffee, are the winning combination. In a bowl put the crushed biscuits, grated chocolate and milk.