#BundtBakers Cream of Coconut Cake with Chocolate-Coconut Glaze


Odličan kolač suptilne kokos arome sa čokoladnim prelivom. Prijao je danas svima koji su ga probali.






Moj projekat Cake Keeper Cakes strpljivo čeka da ga završim. Samo što nije kraj, jer već je skoro tri četvrt projekta ispečeno. Ovo je sedamdeset četvrti kolač od sto, koliko ih ima u knjizi. Svaki sledeći kolač je sve teži za napraviti jer mi treba neki sastojak koji se ne pronalazi lako na policama naših prodavnica. Tako mi je za ovaj bila potrebna ta neka krema od kokosa koja se stavlja u pinja koladu. Nisam stigla puno da proučavam - za ovu nedelju mi je trebao neki recept sa američkog juga da bih učestvovala u igrici sa svojim kuglofoljubcima - grupom BundtBackers. Nas šezdesetak ima u grupi i svakog meseca pravimo kuglof na neku zadatu temu. Eto... ima još koji zaluđenik za kuglofe na ovom velikom globusu koji nas voza Vasionom... što ne bi bio.





Potrebni sastojci:


  • 1 1⁄4 šolje brašna
  • 1 1⁄2 kašikica praška za pecivo
  • 1⁄4 kašikice soli
  • 3⁄4 šolje (170 g) putera, omekšalog na sobnoj temperaturi
  • 1 1⁄2 šolje šećera
  • 5 većih jaja
  • 1 kašikica ekstrakta vanile
  • 1⁄4 kašikica ekstreakta kokosa - ovo ne mora
  • 3⁄4 šolje kokos krema
  • šaka tostoranih listića kokosa za ukras

E sad - oko kokos krema. U konzervama kokosovog mleka koje sam kupila u maxi samoposlugama je nešto poput krema. To sam pomešala u jednakim delovima sa kondenzovanim mlekom, pa sam tu mešavinu koristila kao kokos krem.


Za glazuru:


  • 3⁄4 šolje kokos krema. Po originalnom receptu bi trebalo koristiti cream of coconut, such as Coco Lopez. To nisam našla kod nas po prodavnicama.
  • 3 kašike kakao praha




Podgrejati rernu na 170ºC. Pouljiti kalup promera 23 cm, i pobrašnjaviti ga.

Prosejati brašno sa praškom za pecivo i solju.

Puter i šećer mutiti mikserom dok ne postanu penasti. Trebaće za ovo nekoliko minuta. Dodati jaja, jedno po jedno i svako dobro umutiti. Pa umutiti i ekstrakte.

Smanjiti brzinu miksera i dodati pola brašna. Umešati krem od kokosa. Drugu polovinu brašna mutiti tek da se mase sjedine.

Prebaciti smesu u kalup za kuglof i peći oko 45 minuta. Proveriti drvenom čačkalicom da li je gotovo. Izvaditi iz rerne i ostaviti kolač u kalupu desetak minuta, pa ga prevrnuti na žicu da se ohladi.

Za glazuru pomešati kokos kremu i kakao.







For the cake:


  • 1 1⁄4 cups unbleached all-purpose flour
  • 1 1⁄2 teaspoons baking powder
  • 1⁄4 teaspoon salt
  • 3⁄4 cup (1 1⁄2 sticks)unsalted butter, softened
  • 1 1⁄2 cups sugar
  • 5 large eggs
  • 1 teaspoon pure vanilla extract
  • 1⁄4 teaspoon coconut extract (optional)
  • 3⁄4 cup cream of coconut, such as Coco Lopez®
  • 1/2 cup toasted coconut chips



For the glaze:


  • 3⁄4 cup cream of coconut, such as Coco Lopez
  • 3 tablespoons unsweetened Dutch-process cocoa powder





ONE 15-OUNCE CAN of cream of coconut is just enough to make this simple, rich cake and glaze. Use coconut extract in the cake if you like a strong coconut flavour, or leave it out if you want a more subtly perfumed coconut cake.


Make the cake:


1. Preheat the oven to 350ºF. Grease a 9-inch round cake pan and dust with flour.

Combine the flour, baking powder, and salt in a medium bowl.

2. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. With the mixer on medium-low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla and coconut extract (if you are adding it).

3. Turn the mixer to low speed and add half of the flour mixture. Stir in the cream of coconut. Stir in the remaining flour mixture until just combined.

4. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the centre comes out clean, 45 to 55 minutes. Let the cake cool in the pan for about 10 minutes; invert it onto a wire rack to cool completely.






Make the glaze

Whisk together the cream of coconut and cocoa until smooth. Place the cake, still on the rack, on a rimmed baking sheet. Pour the glaze over the cake, letting it drip down the sides.

Sprinkle with toasted coconut chips.










Bundt Bakers


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Our host this month, with such a nice theme, is Sue of Palatable Pastime

Bundt Bakers

Southern Bundt Cakes

Come see what we have baked up for you this month!






















4 komentara:

  1. Yummy!! It looks great!!! Coconut and chocolate is always a succesful combo. XOXO

    OdgovoriIzbriši
  2. Looking fantastic! Another coconut one for my list! Regards from Spain Xx

    OdgovoriIzbriši

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