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Print Recipe
Tuscan Cake with Coconut Streusel Recipe
I suggest we move to Tuscany, because this pie comes from there. Personally, I love this pie! Very easy to prepare, but what a result! Great aroma and unforgettable taste. He just asks for a festive New year's table!)
Cook Time 30 minutes
Servings
Ingredients
Dough:
Coconut streusel:
Cook Time 30 minutes
Servings
Ingredients
Dough:
Coconut streusel:
Instructions
  1. Prepare the dough. Beat eggs with sugar until white fluffy mass, then add coconut milk, melted butter, and sifted flour with baking powder. Let the dough rest for 15 minutes.
    Prepare the dough. Beat eggs with sugar until white fluffy mass, then add coconut milk, melted butter, and sifted flour with baking powder. Let the dough rest for 15 minutes.
  2. The form for the cake grease with butter.
    The form for the cake grease with butter.
  3. Pour the dough into the form and put the sliced mango on top. Mango can be taken fresh or as I have canned.
    Pour the dough into the form and put the sliced mango on top. Mango can be taken fresh or as I have canned.
  4. Prepare the streusel. In a saucepan with a thick bottom, add all the ingredients. Put on a medium heat and stir all the time to bring to a boil.
    Prepare the streusel. In a saucepan with a thick bottom, add all the ingredients. Put on a medium heat and stir all the time to bring to a boil.
  5. A lot of coconut ready to pour on top of mango and well spread over the entire surface.
    A lot of coconut ready to pour on top of mango and well spread over the entire surface.
  6. Bake the cake at a temperature of 200 degrees for 25-30 minutes, until Golden brown.
    Bake the cake at a temperature of 200 degrees for 25-30 minutes, until Golden brown.
  7. When the cake has cooled slightly, cut into pieces, sprinkle with powdered sugar if desired and serve. I served it with sea buckthorn tea.
    When the cake has cooled slightly, cut into pieces, sprinkle with powdered sugar if desired and serve. I served it with sea buckthorn tea.

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