New recipes

Cake with oranges and coconut

Cake with oranges and coconut

A cake sent to [email protected] by Valentina from Cluj

  • For the cookie sheet:
  • 300 g sweet biscuits
  • 80-100 g melted butter
  • For the cream:
  • 2 eggs
  • 100 g sugar
  • 60 ml orange juice
  • 2 tablespoons flour
  • a teaspoon of baking powder

    Servings: 20

    Preparation time: less than 60 minutes

    RECIPE PREPARATION Cake with oranges and coconut:

    Crush the biscuits and mix with the melted butter. This mixture is pressed to the bottom of a tray.

    Beat eggs with sugar. Add the orange juice, then the flour mixed with the baking powder. The resulting composition is soft. Pour over the counter and sprinkle 40g coconut flakes on top and put in the oven for 25-30 minutes. The rooster above should be slightly fried.

    Cake decoration:

    -2 egg whites are beaten with 50 g of sugar until the foam hardens, then put on a steam bath. Continue beating until well hardened.

    Put over the cake, then put coconut flakes on top and grated chocolate.

    Ingredients for syrup

    1. Combine cornstarch with ground almonds and baking powder. Beat the soft butter with the sugar until the composition turns light. Add eggs one by one, mix, then add the composition of eggs and butter, orange peel, vanilla essence and mix.
    2. Pour the composition into a tray lined with baking paper and put it in the preheated oven for

    40 min, or until the toothpick test passes. Remove the top and leave it to cool, and in the meantime prepare the syrup, mixing the 3 ingredients over medium heat, until it boils.

  • Insert a toothpick from place to place in the cake, then pour 1/2 of the syrup gradually, so that the cake can absorb it. Garnish with peeled and sliced ​​orange, then pour the rest of the syrup over the fruit.

  • Fluffy nests with oranges and coconut

    What could be better suited to a winter afternoon than some warm, fluffy and fragrant pies? The truth is that they are just as well suited for breakfast, accompanied by coffee, tea or a glass of milk:

    Preparation time: 01:35 hours
    Cooking time: 00:25 hours
    Total Time: 02:00 hours
    Number of servings: 12
    Degree of difficulty: environment

    Ingredients Fluffy Nests With Oranges And Coconuts:

    • 350 grams of flour 000
    • 180 milliliters of milk
    • 50 grams of butter
    • 1 egg yolk
    • 75 grams of sugar
    • 15 grams of fresh yeast
    • 1 pinch of salt
    • 1 sachet of vanilla sugar
    • grated lemon peel
    • 120 ml. (5-6 tablespoons full) of orange peel jam
    • 4-5 tablespoons coconut flakes
    • 100 ml. of milk
    • freshly grated peel from 1/2 orange
    • 1 sachet of vanilla sugar
    • 2 tablespoons coconut flakes
    • 50 grams of sugar
    • in addition: 30 grams of soft butter for greasing

    Preparation of Fluffy Nests with Oranges and Coconut:

    Sift the flour into a bowl, make a hole in the middle in which you add 1 tablespoon of sugar, yeast and a little warm milk. Mix the yeast with the milk and sugar and wait for it to work:

    After the yeast has swelled, beat the yolk with a pinch of salt, dissolve with the rest of the warm milk (40 degrees Celsius), add the sugar and flavors. Gradually adding this mixture of liquid ingredients, start kneading the dough. After the complete incorporation of the milk, add the melted butter, a little, and continue to knead until you get a smooth, non-sticky dough, which has completely come off the walls of the bowl and begins to make blisters (it may take 1- 2 tablespoons extra flour):

    Grease the dough ball obtained on the entire surface with oil and leave it to rise in a warm place, protected from the current, for an hour.

    Meanwhile, mix the orange peel jam with as many coconut flakes until you get a firm, consistent paste:

    In the available time, the dough developed beautifully, more than doubled in volume:

    Turn the dough over on the work surface greased with a film of oil and portion into 5 equal parts:

    Each of these pieces is divided, in turn, into 3, finally obtaining 15 pieces of dough, as equal as possible:

    Place a piece of oil in the palm greased with oil, flatten it and put a good teaspoon of filling in the middle of it:

    The edges are tightened and glued, closing the filling inside the "nest":

    Grease with butter in abundance (from the extra 30 grams) a not too big tray (24/28 cm. It had a disposable tray that I used precisely because I didn't have any so small in endowment) and the "nests" are placed in it with the solder down. Grease the pies with all the remaining soft butter and leave to rise in a warm place, away from the current, for about 45 minutes:

    Towards the end of the waiting period, the oven is heated to 180 degrees Celsius.

    Here are the beautifully raised pies:

    Insert the tray in the oven, on its upper floor.

    Meanwhile, bring to the boil the milk, sugar, vanilla sugar, grated orange peel and coconut for the syrup:

    After boiling, the syrup is strained through a sieve and kept hot.

    After about 15 minutes, the nests begin to brown:

    Pour the hot syrup over the pies and put them back in the oven:

    Keep the nests in the oven until all the syrup is absorbed and brown nicely (another 10-15 minutes). Optionally, as soon as they are taken out of the oven, they can be sprinkled with coconut flakes and pieces of orange peel:

    They are wonderfully warm, fluffy and wonderfully fragrant, the combination of coconut and orange being very refined, at least for my taste:

    • 5 eggs
    • 240 ml natural yogurt
    • 200 g sugar
    • peel and juice from a medium orange
    • 120 ml oil
    • 200 g flour
    • 40 g coconut
    • a sachet of vanilla sugar
    • a tablespoon of baking powder
    • a pinch of salt
    • we also need: shredded dried fruit, a few tablespoons of favorite shower syrup and coconut to sprinkle on top

    If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

    * You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

    You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

    Cake with oranges and coconut - Recipes


    the almonds are made into robot flour and mixed with cocoa, dates and salt powder. it is placed in a tray and shaped into a countertop.

    put all the ingredients in the robot and mix until a thick crème is thick, then pour into the form over the counter and keep in the freezer for a minimum of 3-4 hours.

    take out of the freezer 40 minutes before serving.

    Related Posts

    Raw-vegan berry cake

    quantity: 2.5 kg top: 2 cups almonds 2 lg honey 1 salt powder 10 dates 3 large figs all ingredients are mixed in a blender. cream: ½ kg berries 250 g coconut oil 1 cup cashew soaked overnight honey to taste (about 4.5 lg) ½ cup warm water all ingredients mix in blender. place the worktop in a tray and press lightly.

    Salad beouf

    Ingredients 1 cup corn 1 cup peas 1 cup red bell pepper cubes ¾ cup celery cubes ½ cup carrot cubes ½ cup pickles ½ cup pickles mix all vegetables with vegetable mayonnaise

    Lemon cake

    top 2 cups soaked almonds 8 dates 2 figs 1 salt (powder) 1 tablespoon honey mix everything in a blender until caramelized, put in a form and sprinkled with coconut flakes. cream 2 cups cashews 2 grated lemons + their juice 1 piece lime 3 tablespoons honey 4 g vanilla 300 g coconut fat ½ teaspoon turmeric put in.

    Raw-vegan chocolate cake

    16 slices (1 serving / 150g) top ingredients: 400 g - soaked almonds 50 g - honey 25 g - dates 30 g - figs 1 g - salt cream ingredients: 600 g - crushed core (4 pieces avocado) 350 g - honey ( or according to taste) 100 g - cocoa 500 g - coconut oil 300 ml - juice.

    Raw buckwheat breads

    Ingredients: 1 cup dried buckwheat (soaked overnight) 1/2 cup sunflower seeds (soaked overnight) 2 lg. salt (or to taste) 1 lg. ground cumin cumin seeds (for decoration) 1 cup flour in (add more if necessary) poppy seeds (1 hand) water for start we send 2-3 meringues left and right as “to enter.

    Cabbage rolls

    [yumprint-recipe] 1 serving / 6 pieces (155 gr) the thing is as follows: roll up your sleeves well, take a deep breath and… the delight begins. you also have to listen to a song with tulnic inflections. good, now let's focus on the ingredients: almonds - 19.8 gr walnut - 19.8 gr buckwheat -.

    Tort rawdia

    top 500 g of Romanian walnut 80 g of raisins A pinch of salt the ingredients are homogenized in a blender or on a food processor. The paste obtained is spread in the shape of a cake, previously covered with coconut flakes. then leave it in the freezer while the cream is being prepared. Cream 350 g.

    Amaranth caviar

    recipe for 400g ingredients ½ cup boiled amaranth 2 tablespoons soy mayonnaise 3 tablespoons finely chopped red onion 1 ½ teaspoon salt 3 tablespoons lemon juice soak overnight, 1 cup amaranth with 3 cups water and 2 tablespoons lemon juice, then is boiled with water in which.

    Raw candy with marzipan and cloves

    ingredients: 200g dried almonds 100g honey 60g chocolate 2g cloves 150g chopped almonds (roll the candies at the end through them) grind the almonds finely with a grinder until they become flour. add honey and cloves and mix well with maximum tenderness. from the dough obtained, make balls of about 10g, put them in chocolate.

    Raw vegan lasagna

    Ingredients: 1 zucchini / sliced ​​zucchini lengthwise (they dehydrate about half an hour, until they become a little flexible) 1 thin sliced ​​tomato spicy tomato sauce basil pesto cashew cheese 1 fresh mushrooms (cut into thin slices) arugula leaves lasagna will be made in several layers, as follows: first layer: zucchini, cashew cheese.

    Coconut and orange cookies

    These coconut and orange cookies are so fine, so light and delicate that I don't know what to compare them to. The taste of the cookies is a feast for the taste buds, the texture a delight for the lustful mouth and the simple appearance is at the same time sophisticated and very elegant. This recipe for guns is really worth trying, especially since the ingredients are quite affordable. The combination of coconut and oranges has delighted me since I discovered it in the recipe for fluffy nests and these cookies confirmed to me that it was not just a coup de foudre, but it remains a constant love :).

    Preparation time: 00:40 hours
    Cooking time: 00:15 hours
    Total Time: 00:55 hours
    Number of servings: 25 servings
    Degree of difficulty: average


    • 1 can of 400 ml coconut milk.
    • 190 grams of flour
    • 60 grams of grated coconut
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 150 grams of caster sugar
    • 90 grams of powdered sugar
    • 100 grams of butter with 80% fat
    • 100 grams of coconut butter
    • 1 whole egg
    • 2 teaspoons vanilla extract
    • orange curd - 100-150 grams
    • powdered sugar for sprinkling

    The first step is to put the 400 ml. of canned coconut milk in a saucepan that you put on low heat, boil slowly until reduced to less than half (approx. 150 ml.) and thicken well.

    The coconut milk thus prepared is left to cool well, then it is passed to the proper preparation of the gizzards.

    1. For the biscuits, put in a bowl 50 grams of butter and 40 grams of coconut butter together with the caster sugar. Mix the composition with the mixer until smooth (picture 1).

    2. Mix the flour, coconut flakes, salt and baking powder well (picture 2).

    3. Add over the whole egg, 1 teaspoon of vanilla extract and mix until it becomes a creamy composition.

    4. Add flour mixed with coconut flakes spoon by spoon, mixing on low speed, then add 3-4 tablespoons of reduced coconut milk. The composition should be creamy but firm (picture 3).

    5. With a teaspoon or a piece of garnish, pour small piles with a diameter of 4 cm. in two trays covered with baking paper. It should result in 50-52 pieces, depending on their size. I poured them with the pos then lightly leveled the tip formed with a wet finger (picture 4).

    6. Bake the biscuits in the preheated oven at 180 degrees Celsius, both trays at once, for 12-15 minutes. In the middle of the baking time, the trays are inverted. The biscuits should be lightly colored on the edge in golden brown, not browned too much (picture 5).

    Allow the biscuits to cool in the trays placed on top of a grill and in the meantime prepare the coconut cream.

    In a bowl put 50 grams of butter, 60 grams of coconut butter, 3 tablespoons of coconut milk, 1 teaspoon of vanilla extract and powdered sugar and mix until the composition becomes homogeneous, frothy and white.

    The coconut cream is put in a pos with the right wide tip, whether it is starry or round, and it is poured on half of the biscuits, forming a ring. The hole in the middle is filled with 1 teaspoon of orange curd (click here for the orange curd recipe).

    Cover the biscuits at the base, those with cream and orange curd with the other biscuits, powder generously with powdered sugar and the biscuits are ready for tasting.

    Fresh biscuits, immediately after assembling with cream, will have a slightly crunchy texture, like meringue.

    If you leave the cookies in a cool place from today to tomorrow, the texture will become very fine and the cookies will be even better.

    I hope you like this cookie recipe whose result simply delighted me :). It's the perfect cake recipe for a tea party and it's just as suitable for holiday cake platters. Good job and good appetite!

    Note: coconut butter is available in almost any health food store and coconut milk is also found in hypermarkets. If you can't find it and don't find it, replace the coconut butter with regular butter and the coconut milk with whipped cream, but the taste will not be the same.

    US Search Mobile Web

    We appreciate your feedback on how to improve Yahoo Search. This forum is for you to make product suggestions and provide thoughtful feedback. We’re always trying to improve our products and we can use the most popular feedback to make a positive change!

    If you need assistance of any kind, please find self-paced help on our help site. This forum is not monitored for any support-related issues.

    The Yahoo product feedback forum now requires a valid Yahoo ID and password to participate.

    You are now required to sign-in using your Yahoo email account in order to provide us with feedback and to submit votes and comments to existing ideas. If you do not have a Yahoo ID or the password to your Yahoo ID, please sign-up for a new account.

    If you have a valid Yahoo ID and password, follow these steps if you would like to remove your posts, comments, votes, and / or profile from the Yahoo product feedback forum.

    Editing Amandine with oranges by Simona Callas

    The sponge cake top is cut horizontally into 3 sheets of equal thickness. Place the first sheet on the board (or, if you have a stainless steel frame, it's even simpler). Syrup, spread a layer of cream. Cover with the second sheet, syrup, then spread the second layer of cream.

    Place the last sheet of countertop on top, which is also syruped. Let the cake cool for a few hours (or overnight) to stabilize. Then portion, glaze, decorate with cream set aside and serve.

    If you like my recipes, please Like and follow my facebook page Simonacallas, where I offer you every day sources of inspiration for the menus of the day, menus of occasion or recipe it's special. I also invite you to join the SimonaCallas Grup Oficial, where I can answer your questions, give you culinary advice and prepare beautiful contests for you, with interesting prizes.

    Other Amandine you can find on my blog - click on pictures for recipes.