You will definitely like a very simple and quick coconut pie with kefir!

The dough is made in five minutes, baked in half an hour, a little more for impregnation - and you can treat yourself to tender, aromatic, juicy pastries.

The cake is prepared on kefir, the dough contains no fat at all and a minimum of products - sugar, eggs, flour, fermented milk product(sourdough or yogurt is suitable instead of kefir).

The dusting consists of coconut flakes and sugar; and thanks to the creamy filling, the cake turns out to be moist and tender.

This impregnation of cream reminds me of one of the manniks, which is also filled with milk right in the mold, and sponge cake"Three Milk", which we will also bake this week - the impregnation there is generally gorgeous and consists of 3 types of dairy products, as you might guess from the name. We will also try these recipes soon, but for now, let's bake a coconut pie with cream!

Ingredients:

On a form 24 cm, glass volume 200 ml
For the test:

• 1 medium egg;
• 150 g sugar (3/4 cup);
• 200 ml of kefir (1 glass);
• 1 heaped tablespoon of baking powder (10-12 g);
• A pinch of baking soda (1/4 teaspoon);
• 200 g flour (1.5 cups).

For sprinkling:

• 100 g coconut flakes;
• 150 g sugar.

I took less, as it seemed to me that there was too much dry dressing for such a cake. About 75 g of shavings and 80 g of sugar.

For impregnation:

• 200 ml (1 glass) cream 15-20%.

How to bake:

Beat the egg lightly with a broom with sugar, pour in the kefir and beat everything together a little more so that the ingredients mix well.

Mix flour with baking soda and baking powder, sift into dough, salt and stir.

The dough turns out to be thick, like for muffins - thicker than for pancakes.

Cover the form with parchment and grease with a thin layer vegetable oil without smell. It is better to use a solid form so that the fill does not run out of the split later. Pour out the dough, help it to distribute with a spoon.

Mix coconut flakes with sugar for sprinkling.

Sprinkle 3/4 of the mixture over the top of the cake.

We put in an oven preheated to 180-200C at a level slightly above average.

We bake for 10 minutes, then we drop in. If the shavings become very reddened, cover the dish with baking foil so that the top does not burn. And we continue to bake for another 15-20 minutes, for a total of 25-30 minutes - until the cake becomes evenly golden, it rises, having become 2-2.5 times higher and the skewer will remain dry when tested in the highest place of the cake ...

Letting the cake stand for five minutes, saturate it with cream, pouring from a spoon evenly over the entire surface.

If you bake in detachable form, it is best to move the cake to a suitable sized whole container, such as a frying pan or bowl, before soaking. And on the way to remove the paper from its bottom (it was difficult, but possible).

I sprinkled on top ready-made pie dry shavings with sugar.

And here is what a fluffy coconut cake in the context of.

Enjoy your tea!

Coconut pie with cream recipe with photo. How many times I have already come across a coconut "kuchen" pie on the Internet. And it seems to be the simplest, but for some reason I did not bake it, but in vain! Today I made up my mind and did it, and now I regret not having tried it before. Kuchen Coconut Pie is simply beyond praise, very aromatic, delicious and very easy to prepare!

Cooking this coconut pie is just one sheer pleasure, even the youngest, inexperienced hostess will cope with it. And the praise of your relatives you will receive in full! My husband loved this cake! I even asked for a second piece! And what I also liked, there are not so many ingredients required. And he bakes pretty quickly. All in all, a decent recipe! Highly recommend! I almost forgot that you can bake a coconut "kitchen" not only in the oven, but also in a slow cooker. And there, and there it will turn out excellent!

We prepare the dough literally in a matter of minutes! Break an egg into a cup, add sugar and beat with a blender with a whisk attachment or just a whisk.

Pour a glass of kefir, whisk lightly so that the ingredients mix.

Add baking powder and sifted flour. Beat well so that there are no lumps left. The dough is roughly like a pancake.

Lubricate the multicooker bowl or the form in which we will bake coconut pie in the oven, butter and pour out the dough.

Pour coconut flakes into a separate cup, add sugar to it and mix.

And now we need to pour this dry mixture into the dough in an even layer.

That's all. We send the coconut pie to bake in the oven, preheated to 180 degrees. Be careful, the coconut flakes can burn very quickly, so watch, as soon as it turns golden, cover the top with foil and back into the oven. We bake for about 30 minutes. What aroma will appear in your kitchen! Mmm ... just extraordinary! We check the readiness as usual with a toothpick, if it comes out dry, then the cake is ready.

If you are going to bake a "kitchen" coconut pie in a multicooker, then set the "Baking" mode for 60 minutes (in a Panasonic multicooker).

After the cake is baked, we take it out of the oven or we take out the bowl, but we do not remove the cake from the mold. We need to do the following - with a toothpick we make punctures all over the cake, the more the better.

Then another hot pie pour cream. Don't worry, you might think that a whole glass of cream is a lot. But this is not the case, the cream is completely absorbed, and the cake will become very juicy.

Now we are waiting for the cake to cool completely and only after that we take it out of the mold, cut it and serve it to the table! The "kuchen" coconut pie is ready!

Enjoy your meal! Please, if you make this cake, share your impressions! Hope you and your family enjoy it!

Seasoned chefs who have skimmed through the list of recipe ingredients will not be surprised at all by coconut cream pie. Reshat, a typical pastry made from jellied dough on kefir. And there is. If sugar is reduced, substitute tropical nut stewed cabbage, minced meat, mushrooms, cereals and lay the filling inside, an ordinary jellied pie will come out.

In addition to the oven, completely simplifying the process, they use the top fire of the stove - after all, fritters are also prepared from this thick, viscous dough, mixed with a fermented milk drink (kefir, yogurt, natural yogurt). Let the additives, flavors, proportions, sizes of products, the method of frying (with and without oil) differ, but the essence is guessed right away.

What is so special about coconut dessert? The point is in the aroma and impregnation: the snow-white flakes are golden when baked, enhance the fragrant smell. Additionally delicious sweetness penetrates through the ruddy crust into the still hot, puffy crumb, filling it with juiciness, amazing appetizing. I am sure that even new recruits of the bakery craft will cope with pancakes, jellied or coconut cream pie, especially when there is a visual summary-tip for practitioners.

Cooking time: 60 minutes / Servings: 10 / Form 22x22 cm

Ingredients

• wheat flour 180 g
• sugar 180 g
• eggs 1 pc.
• kefir 200 ml
• baking powder 7 g
• vanilla sugar 8-10 g
• coconut flakes 80 g
• milk cream 20% 150 ml

Preparation

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Beat the first half (90 g) of granulated sugar with one large egg - shake vigorously with a hand whisk. We mix the yolk with the protein, bring to complete unification, partially dissolve the sugar crystals. If possible, start the food processor, then the whole kneading procedure will take a couple of minutes at most.



Pour in the required amount of kefir, continue with rapid circular movements. After adding each new ingredient, it is advisable to stir the composition until smooth. Regarding the fat content of a fermented milk drink, any is suitable - from a high percentage to 1% fat-free. Here you can safely reduce the calorie content of the dish.



Next add the sifted wheat flour and baking powder, a pinch of salt - individually. Sometimes, instead of baking powder, they take soda. Some are quenched in the old fashioned way with vinegar / lemon juice, but in a fermented milk environment, the foam from soda / alkali forms on its own.



Thoroughly knead the viscous glossy dough. Do you recognize? Also looks like what for jellied pies and fritters. The main thing is to remove dry lumps, create a smooth texture of very thick sour cream.



To prevent the bottom layer from sticking to the container, we lay the parchment, cover the board as well. We fill it with dough, distribute it evenly over the entire form - the thickness of the layer should be the same everywhere, without bumps. Mix separately the other half of the sugar (90 g), vanilla sugar and coconut.



Densely sprinkle the moist base with a sweet and light mixture with coconut.



The shavings burn out too quickly, so we cover the semi-finished cake with a sheet of foil - we send it to the oven preheated by that time, bake for 30-40 minutes at a temperature of 170 degrees. Brown the last 5-10 minutes without foil.



We check the readiness by piercing with a torch. Without taking it out of the dishes, generously pour twenty percent milk cream, cool. Only then we take it out, separate it from the paper and cut it in portions.

We serve our homemade coconut pie. By the way, there will be not only tea, coffee, but also refreshing drinks.