And after the MINT AND CHOCOLATE CAKE here is today the SOFT MINT AND COCONUT CAKE, perfectly green and with a delicate and not too overpowering taste!
It is a simple cake to make, fragrant and soft, and if well preserved, it stays pleasant to the palate for 2/3 days and you might make it more indulgent by serving it with a nice spoonful of whipped cream, lightly sweetened with powdered sugar.
My mint plant this year is full of branches and leaves, and I’m happy about it because it’s an aromatic herb that I don’t always find in supermarkets!
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet recipe and a savory one!
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On the theme of coconut and mint, I leave you some recipes such as:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 25 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for SOFT MINT AND COCONUT CAKE RECIPE
- 3 eggs
- 2 containers plain yogurt (each 125 g)
- 1 cup sugar (equivalent to 1 and a half containers)
- 2 1/2 cups all-purpose flour (equivalent to 2 and a half containers)
- 1 container mint syrup
- 1 container desiccated coconut
- 1 container vegetable oil
- 1 packet baking powder for sweets
- to taste powdered sugar (to decorate with mint leaves if you have them at home 😁)
Tools for SOFT MINT AND COCONUT CAKE RECIPE
- Stand Mixers
- 2 Bowls
- Electric Whisks
- Molds
FOR THE PREPARATION OF THE SOFT MINT AND COCONUT CAKE RECIPE
I preheat the oven to 340°F static and start by separating the egg whites from the yolks, putting each ingredient into 2 separate bowls.
I beat the yolks with the sugar using an electric whisk until I get a light and fluffy mousse.
I gradually add the yogurt and in several additions the sifted flour with the baking powder for sweets.
Once the mixture is well blended, I pour the mint syrup and the coconut, continuing to mix the ingredients well.
I add the vegetable oil slowly and gently with a hand whisk or a flexible Marisa spatula.
In the other bowl, I whisk the egg whites to stiff peaks, adding them to the already made mixture with movements from the bottom to the top to not lose the fluffiness of the batter.
I pour the mixture for the soft mint and coconut cake into a 8-9 inches mold lined with wet and squeezed parchment paper or greased and floured or sprinkled with baking release, leveling well on the surface.
I bake the cake and let it cook for about 45 minutes, but as always, by doing the toothpick test, which for perfect baking should come out dry.
Once I turn off the oven, I let it cool and once the coconut and mint cake is cold, I sprinkle it with powdered sugar and we are ready to taste this very soft cake!
Enjoy your meal!
Annalisa
