Coconut Cake

Coconut Cake

The Pastry to Attempt Now


280 g of sugar

130 g of flour

650 g of water

2 sachets of vanillin

400ml whipped cream

400 g of dry bread rolls

100g coconut flour (30g for the cream and

70g for the fixing)


In a pot, put the sugar, flour and water. Then, at that point, add the vanillin and permit to thicken over the intensity.

Cover with grip film and pass on to cool.

Whip the cream and add the cream and the 30 g of coconut flour.

Gather everything in a rectangular shape and leave in the cooler for 5 hours. Show less