HEAVENLY COFFEE AND COCONUT CAKES, easy and quick, ready in 10 minutes, simple and fast recipe with double cold cream, a perfect snack treat for parties.
Delicious heavenly coffee and coconut cakes are prepared with a biscuit base and a cream of whipped cream and mascarpone with instant coffee or espresso and shredded coconut.
The recipe for heavenly coffee and coconut cakes is very easy, make the base, cut it into pieces, then fill them; they are a real delight and can be frozen as a cold treat.
Great with chocolate and Nutella, chocolate custard, or with jam.
Join me in the kitchen today for heavenly coffee and coconut cakes!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 2.1 oz sugar
- 2.8 oz all-purpose flour
- 1 tsp baking powder
- 2 tbsp instant coffee
- 4.4 oz mascarpone
- 0.85 cup whipping cream
- 0.7 oz condensed milk
- 1 tbsp shredded coconut
Steps
Prepare the base, beat the eggs with sugar until doubled in volume, add the flour with baking powder and one tablespoon of instant coffee, mix well.
Pour the mixture into a baking tray lined with parchment paper to form a rectangle of about 10 x 14 inches, bake in a preheated oven at 392°F for 7 minutes.
Take out and cut into 12 equal pieces and set aside.
Whip the cream with mascarpone and condensed milk, then divide it into two bowls.
In one, add the coffee and mix well, in the other the shredded coconut.
Fill half of the cakes with coffee cream and the other half with coconut cream, then pair them.
Bon appétit
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Delicious filled as you prefer, with custard, pistachio paste, Nutella, whipped cream, mascarpone, or ricotta, Philadelphia, whatever you have in the fridge.
