Coconut cream pie recipe with photos. Coconut cream pie Coconut pie

Coconut cream pie recipe with photos. I can’t count how many times I’ve seen coconut cake “kuchen” on the Internet. And it seemed like the simplest one, but for some reason I didn’t bake it, but in vain! Today I decided and did it, and now I regret that I didn’t try it earlier. Coconut cake Kuchen is simply beyond praise, very aromatic, very tasty and very easy to prepare!

Preparing this coconut pie is simply a sheer pleasure; even the youngest, inexperienced housewife can handle it. And you will receive full praise from your family! My husband really liked this pie! He even asked for a second piece! And what I also liked is that you don’t need too many ingredients. And it bakes quite quickly. Overall, a decent recipe! Highly recommend! I almost forgot, you can bake coconut “kuchen” not only in the oven, but also in a slow cooker. It will turn out excellent both there and there!

We prepare the dough in just a few minutes! Break the egg into a cup, add sugar and beat with a blender with a whisk attachment or just a whisk.

Pour a glass of kefir, whisk lightly to mix the ingredients.

Add baking powder and sifted flour. Beat well so that there are no lumps left. The dough turns out approximately like pancakes.

Grease the multicooker bowl or the mold in which we will bake the coconut pie in the oven with butter and pour out the dough.

Pour coconut flakes into a separate cup, add sugar to it and mix.

And now we need to pour this dry mixture into an even layer onto the dough.

That's all. Place the coconut pie in the oven preheated to 180 degrees. Be careful, the coconut flakes can burn very quickly, so keep an eye on them, once they turn golden brown, cover the top of the pie with foil and put it back in the oven. We bake for about 30 minutes. What an aroma will appear in your kitchen! Mmm... simply extraordinary! We check the readiness as usual, with a toothpick; if it comes out dry, then the pie is ready.

If you bake coconut pie “kuchen” in a multicooker, then set the “Baking” mode for 60 minutes (in a Panasonic multicooker).

After the pie is baked, take it out of the oven or take out the bowl, but do not remove the pie from the mold. We need to do the following - use a toothpick to make punctures all over the cake, the more the better.

Then pour cream over the still hot pie. Don't worry, you might think that a whole glass of cream is a lot. But this is not so, the cream will be completely absorbed and the pie will become very juicy.

Now we wait for the cake to cool completely and only then remove it from the mold, cut it and serve it to the table! Coconut cake "kuchen" is ready!

Enjoy your meal! Please, if you make this pie, share your impressions! I hope you and your family really enjoy it!

This recipe is unusual in that instead of one you get three sweet dishes at once! A pie that, with a slight movement of the hand, turns into a gorgeous “Raffaello” cake, and for dessert – also sweets of the same name! Interesting? Then let's get started!

I usually use coconut shavings for decoration: roll homemade sweets, sprinkle the cake, or write an inscription on the cake. But at the same time, I have long wanted to bake a pie with coconut flakes. I wonder what it will taste like if you add the shavings directly to the dough?

And so I consulted with our regular readers and my friends Inna and Elizka, looked through three recipes for Italian “Torta al cocco” and synthesized a new, fourth recipe from them, taking a little from everyone. This is how our coconut cake turned out:

Tall, dense, but soft, with an interesting texture and taste: light inclusions of coconut flakes in the dough are not very noticeable, but crunch slightly, like the first snowball in the cold underfoot. I think this cake layer is perfect for festive New Year cakes, you just need to choose a cream to go with it.
Thank you for your advice and help with video translation, amici!

Ingredients:

For a 23-24 cm mold:

3 large eggs;
180 g sugar;
180 g of finely ground wheat flour (depending on the type, you may need a little less flour, look at the thickness of the dough);
100 g coconut flakes (white, fine);
60 g butter;
50 ml milk;
15 g (3 teaspoons) baking powder;
Powdered sugar.

For cream:

Heavy homemade cream – 200-300ml;
Powdered sugar to taste, 1-3 tablespoons;
Coconut flakes - 2-3 tablespoons.

For a more interesting taste, aroma and appearance, you can add lemon zest and chocolate chips to the dough.

How to bake:

Prepare the mold by covering its bottom with parchment and greasing the surface of the paper and the walls of the mold with a piece of butter (10 G). Then sprinkle with crackers or flour. I sprinkled it with coconut shavings, but when baking it burned slightly where the dough did not reach.

Melt the rest of the butter (50g).

Beat eggs with sugar until fluffy foam and increase 2-3 times in volume.

Pour coconut flakes and flour, sifted with baking powder, into the beaten eggs and mix lightly.

Pour in melted butter (not hot, warm).

After stirring, add milk (also slightly warm). Mix carefully. The thickness of the dough is approximately the same as sour cream 25%.

Pour the dough into the mold and place in the oven preheated to 180C.

Bake until the cake has risen, is completely baked inside (check with a wooden skewer) and browned on top. Approximately 35-40 minutes, depending on your oven. At first I baked at 180C on a medium level, after 20-25 minutes I moved it to the top level, and put a frying pan with water on the bottom of the oven so that the bottom didn’t burn, and slightly reduced the temperature.

Let the finished pie sit in the pan for 5 minutes, then transfer it to a plate and sprinkle with powdered sugar.

The pie looks very elegant on a snow-white dish, as if sprinkled with a light snowball!

Coconut cake can be eaten plain, sprinkled with powdered sugar. But it also makes a great pie crust! Whipped cream is perfect here, sprinkle some coconut flakes in it for taste and aroma... it will almost be Raffaello! Or some other cream, the main thing is that it soaks the cakes well, then the cake will turn out juicy, but like a pie it is slightly dry.

The next day, when half of the pie was left, I made the cream to see how it would be in the form of a cake. I combined the cream, powdered sugar and coconut flakes in a bowl, beat everything together with a mixer - a little until it thickens, because if you overdo it and beat longer than necessary, the cream will turn into butter.

I soaked the cakes with milk (or something else, rum, for example, or lemon water) and coated them with cream. You can also grease the top with cream and sprinkle with coconut flakes. So, coconut cream pie has become two, and maybe four times tastier! It became juicy, tender, not dry and even more beautiful.

And I added shavings to the remaining cream, and we made Raffaello sweets - almost like the real thing in taste and appearance! We take a teaspoon of cream, put almonds in the middle (or you can put almonds without nuts, or raisins, cranberries), form a ball with dry hands, quickly so that the cream does not soften, and roll it in the shavings poured in a saucer.

Here's how one recipe turned into three: coconut pie, Raffaello cake and candy!

Experienced cooks who have glanced at the list of recipe ingredients will not be surprised at all by coconut cream pie. Reshat, a typical pastry made from jellied dough with kefir. This is true. If you reduce the presence of sugar, replace the tropical nut with stewed cabbage, minced meat, mushrooms, cereals and put the filling inside, you will get an ordinary jellied pie.

In addition to the oven, completely simplifying the process, they use the top heat of the stove - after all, pancakes are also prepared from this thick, viscous dough mixed with a fermented milk drink (kefir, curdled milk, natural yogurt). Even if the additives, flavorings, proportions, sizes of products, and the method of frying (with or without oil) vary, the essence is immediately guessed.

What is special about coconut dessert? It's a matter of aroma and impregnation: the snow-white flakes turn golden when baked, enhancing the fragrant smell. Additionally, delicious sweetness penetrates through the golden brown crust into the still hot, fluffy crumb, filling it with juiciness and amazing appetizing. I’m sure that even beginners in the baking craft can cope with pancakes, jellied or coconut pie with cream, especially when there is a visual hint for practitioners.

Cooking time: 60 minutes / Number of servings: 10 / Shape 22x22 cm

Ingredients

wheat flour 180 g
sugar 180 g
eggs 1 pc.
kefir 200 ml
baking powder 7 g
vanilla sugar 8-10 g
coconut flakes 80 g
milk cream 20% 150 ml

Preparation

Big photos Small photos

Beat the first half (90 g) of granulated sugar with one large egg - shake vigorously with a hand whisk. Mix the yolk with the white, bring until completely combined, partially dissolve the sugar crystals. If possible, start the food processor, then the entire kneading procedure will take a couple of minutes at most.

Pour in the required volume of kefir and continue rapid circular movements. After introducing each new ingredient, it is advisable to stir the composition until smooth. Regarding the fat content of a fermented milk drink, anything is suitable - from a high percentage to 1% low-fat. Here you can safely reduce the calorie content of the dish.

Next add sifted wheat flour and baking powder, a pinch of salt - individually. Sometimes soda is used instead of baking powder. Some people extinguish it the old fashioned way with vinegar/lemon juice, but in a fermented milk environment, foam from soda/lye forms on its own.

Knead the viscous glossy dough thoroughly. Do you recognize? It also looks like the one for jellied pies and pancakes. The main thing is to remove dry lumps and create a smooth texture of very thick sour cream.

To prevent the bottom layer from sticking to the container, we lay parchment and cover the side. Fill with dough, distribute evenly throughout the entire mold - the thickness of the layer should be the same everywhere, without lumps. Separately mix the second half of the sugar (90 g), vanilla sugar and coconut flakes.

Sprinkle the wet base thickly with the sweet and light coconut mixture.

The shavings burn too quickly, so we cover the semi-finished cake with a sheet of foil, put it in the oven, which has been preheated by that time, and bake for 30-40 minutes at a temperature of 170 degrees. Brown for the last 5-10 minutes without foil.

We check readiness by piercing it with a torch. Without removing from the dish, generously pour in twenty percent milk cream and cool. Only then we remove it, separate it from the paper and cut it into portions.

Serve our homemade coconut pie. By the way, there will be not only tea, coffee, but also refreshing drinks.

Well, now it’s time for coconut pies. Here are 5 simple and step-by-step recipes. The most popular cooking options have been chosen - the pies they make are simply amazing!

Before moving on to the baking recipes, I will add a few lines about the coconuts themselves. If you are not interested, then just scroll below and choose a recipe from the content.

A few words about coconut

Coconut cakes usually mean: coconut cake and fresh coconut cake.

Cooking with coconut flakes is much easier and faster. If you plan to bake a pie with pieces of coconut pulp, then you will have to work a little here. But the taste will be more multifaceted!

The coconut needs to be cleaned, the juice drained and the pulp scraped out, which then needs to be finely chopped.

The difficulty is that coconut is not called a “nut” for nothing, although formally it is not one. It is very dense, has a hard shell that cannot be removed without force.

How to get to coconut water and pulp? Here's a quick and easy way!

Take the coconut and find a place on it where there are small dark holes (pits). There are three of them. From there, by the way, sprouts appear.

Take a hard knife, or a nail, or something else sharp and pierce one of these three dimples. Pick it well, and then carefully drain the water.

By the way, there is no coconut milk in coconuts! Coconuts contain “coconut water,” or coconut juice. Milk is obtained from coconut artificially: coconut water is mixed with coconut pulp puree. Everything is thoroughly mixed, whipped, and then the same milk is “squeezed” out of this mass.

So, the water was drained from the coconut. Now you just need to wrap the coconut in some kind of bag and hit it thoroughly with a hammer. The outer crust will crack, and then you can cut out the flesh with a knife.

Coconut Pie Recipes

Coconut pie with kefir

Easy to prepare, but very, very, very tasty coconut jellied pie.

The coconut ingredients used here are shavings. The pie itself is soaked in cream, or condensed milk. Or maybe fruit yogurt! This is where another name comes from: coconut cream pie.

The amount of sugar is determined by your preferences, which is why I set such large intervals.

Ingredients:

Kefir – 210 ml.
Egg – 1 pc.
Soda – 1 teaspoon;
Sugar – 100-150 g.
Flour – 240 g.
Sprinkles:
Coconut flakes – 90 g.
Vanilla sugar – 2 teaspoons;
Sugar – 50-100 g.

Impregnation:

Cream (or 1 ogurt, fermented baked milk, etc.) – 130 ml.

Preparation

First, let's knead the dough. To do this, mix kefir with soda and wait a couple of minutes, then beat in the egg, add sugar, flour and mix thoroughly. The result was a “liquid” dough.
Grease the mold with any oil and pour the dough into it.
Let's start with coconuts. Mix the shavings with vanilla and regular sugar. Sprinkle the dough on top to create a golden caramel layer during baking.
Heat the oven to 180 degrees and bake the cake for about 30 minutes.
When the pie is ready, pour cream evenly over it.
Kefir pie is ready to eat!

Pie with coconut and cottage cheese

A wonderful pie made from shortcrust pastry with curd filling and coconut. It can also be called a grated pie, since the dough is loose and consists of a lot of crumbs.

Ingredients:

Butter (or margarine) – 210 g.
Wheat flour – 320 g.
Baking powder – 0.5 teaspoon;
Sugar – 130 g.

Cottage cheese – 390 g.
Sugar – 120 g.
Eggs – 3 pcs.
Vanillin – 1 small pinch;

Cooking process

Cut the cooled solid butter into cubes, add flour, baking powder and sugar. Grind until crumbly. This is our dough.

Mash the cottage cheese thoroughly with a fork, beat in the eggs and add sugar and vanilla. You can use a mixer or blender.

Line a baking pan with parchment and place a layer of half the dough.

Now comes a layer of cottage cheese - place it in an even layer on the dough. No need to press.

Sprinkle the remaining flour crumbs on top.

Heat the oven to 210 degrees, place the pie in it and wait 30-35 minutes.

Apple and coconut pie

Refreshing apple and coconut pie. Tasty! The dough is also shortbread, and the filling is seasoned with delicate sour cream.

Ingredients:

Flour – 240 g.
Sour cream – 3-4 tbsp. spoons;
Butter – 80 g.
Baking powder – 0.5 teaspoon;
Sugar – 3 tbsp. spoons;

Apples – 2 pcs.
Coconut flakes – 50 g.
Sour cream – 110 g.
Milk – 40 ml.
Some syrup - 30 ml.
Sugar – 3 tbsp. spoons;
Eggs – 2 pcs.
Flour – 2 tbsp. spoons;

How to bake this pie

Divide a piece of butter into smaller pieces, and then grind with sugar, flour, baking powder and sour cream. The result is a dense dough.

Let's start with the coconut and apple filling. In fact, it’s not even a filling, but a filling.

Beat sour cream with sugar, eggs, syrup and flour. Mix in 20 g of coconut shavings.

Wash the apples, remove the cores and cut into slices or small cubes. If desired, you can also remove the peel from them first if it is too thick and dense.

Grease a baking pan with butter and place the rolled out dough in it. Press firmly to the bottom and sides of the mold to form sides.

Place apples on top and sprinkle with remaining coconut flakes.

Then comes the curd and sour cream layer.

Heat the oven to 180 degrees, bake this pie for about 40-45 minutes.

It is better to divide the already cooled pie into portions, by which time the filling should have completely thickened.

Chocolate Coconut Cake

The most wonderful coconut cake with the addition of chocolate (cocoa). Yes, you can also use cocoa powder (regular or milk) if desired. Chocolate dough and delicate coconut filling with cottage cheese.

In fact, this is no longer a pie, but a kind of cake! Beautiful, you must agree!

Ingredients:

Chocolate (dark or milk) – 110 g.
Butter – 110 g.
Eggs – 3 pcs.
Granulated sugar – 130 g.
Cottage cheese (soft) – 260 g.
Flour – 80 g.
Baking powder – 0.5 teaspoon;
Vanillin - a third of a teaspoon;
Coconut shavings – 45 g.

Cooking a pie

Melt chocolate with butter. Then mix them with 2 eggs, 100 g of sugar, flour and baking powder. Mix well until you get a paste-like dough.

Let's start with the cottage cheese. Mix the cottage cheese with one egg, coconut flakes, remaining sugar and vanilla. The more homogeneous the mass turns out, the better!
If the curd mass turns out to be dry, you can dilute it with sour cream.
The baking dish should be taken with high removable sides. Lubricate it all with oil.
Place half of the dough on the bottom.
Then comes a layer of cottage cheese.
Cover with remaining chocolate batter.
Heat the oven to 170 degrees, baking time about 35-40 minutes.
Then you need to let the cake cool, carefully pry it around the edges with a knife. The walls of the mold can be removed and the cake divided into portions.
You can decorate with melted chocolate and coconut flakes.

Coconut cream pie

Delicate airy pie with coconut flakes and creamy filling on a crispy dough.

Ingredients:

Flour – 200 g.
Sugar – 2 tbsp. spoons;
Salt – 1 micro pinch;
Soft butter – 9 tbsp. spoon;
Water – 3-4 tbsp. spoons;

Milk – 150-200 ml.
Sugar – 100 g.
Starch – 40 g.
Eggs – 2 pcs.
Coconut flakes – 1 cup;
Butter – 2 tbsp. spoons;
Vanilla sugar – 2 teaspoons;

Topping (filling):

Cream (fat) – 1 glass;
Powdered sugar - 3 tbsp. spoons;
Coconut flakes – 30 g.

Preparation

Let's prepare the shortbread. Mix all the ingredients for the dough. Yes, you can just dump everything into one cup and knead well. The result will be a dense dough that will become sandy. It needs to be put in the refrigerator for half an hour to an hour.

When the dough is frozen, take it out of the refrigerator and roll it out thinly on the table.

Grease the mold with oil, place the dough in it, press it along the edges with a fork and trim off any excess protruding parts. You also need to pierce it over the entire area with a fork so that it does not swell.

Cover with parchment and place in the oven (200 degrees) for 15 minutes.

Let's start filling

Mix sugar, salt, eggs, starch, vanilla sugar. Add oil and chips there. Place in a saucepan and heat over low heat, stirring constantly, 10-13 minutes until thickened.

Place the filling on the crust. Ideally, you should put it in the refrigerator for several hours (covered with film), but if you are in a hurry, you can move on to the next step.

Beat the cream, powdered sugar, vanilla sugar and coconut flakes with a mixer until it becomes a thick cream.

Place whipped cream over filling. In the photo, by the way, the pie is decorated with lightly toasted coconut flakes.

As you noticed, all recipes use coconut flakes. But nothing is stopping you from adding coconut pulp to one of the options!
Add pears, berries, bananas and all your favorite fruits to the filling.
You can decorate and improve the taste with ground cinnamon and grated chocolate.

Well, it turns out that you can easily prepare such beautiful and delicious coconut pies at home! Bon appetit!

In Vietnam, the hotel served about five different pies for dessert for breakfast to choose from. The pies in general were so-so. But one is awesome. Coconut.
Therefore, even on the second day of rest, it was decided that upon arrival home it was necessary to bake a coconut pie. I baked it 3 times in a week. So it's time to share the recipe.

In general, if you type “coconut pie” into a search engine, many, many pages with the same recipe will appear. That's how I prepared it. The hotel had a slightly different pie, but this one was also delicious. Maybe even tastier than at the hotel.

Prepare the dough.
1. Beat 1 egg and 1/2 cup sugar.

2. Add a glass (200 grams) of sour milk (or any fermented milk). It turns out so beautiful and lush!

3. Change the whisk on the blender to a regular mixer. Add 1.5 cups of flour (180 grams) and a bag of baking powder to the egg and milk. The beautiful foam falls off, but the result is dough. A little thicker than pancakes.

4. Mix 120 grams of coconut flakes with half a glass of sugar.

5. In the original recipe, they do this: pour the dough into the mold, and pour shavings on top. In this case, all the shavings simply fell off the finished pie. Therefore, I mixed almost all the shavings into the dough. I left just a little, 20 grams. I poured the dough into a springform pan. The mold can be greased with butter, but the cake comes out well anyway, so you don’t have to grease it. Sprinkle the remaining shavings on top of the pie. It will be more beautiful this way.

6. Place in the oven until dry. It only takes me 20 minutes. Do not remove the cake from the mold.

7. And now for a funny and non-trivial move. We pierce the cake with a toothpick many, many times. Take a glass of cream (if you have coconut cream - perfect!) and pour it onto the cake as soon as you take it out of the oven. If there is no cream, milk will do. It tastes better with cream.

8. Don't worry. A glass of cream will be perfectly absorbed into the cake in just 10 minutes! Leave the cake in the pan until it cools completely, and then remove it.

9. Cut it into small diamonds to resemble a buffet)))

It turns out very tasty and tender. And it’s very easy to cook)
You know, some pies you just want to layer with cream and get a simple cake. Well, let’s say, I never bake a zebra pie) But this pie is so juicy and with a delicate creamy coconut taste that you don’t want any cream here.