Ivorian coconut cake – small crispy coconut donuts
Ivorian coconut cake is a fried sweet made with fresh coconut, flour, sugar, milk, vanilla and nutmeg. Cut into small diamonds and then fried, these coconut cakes are crispy on the outside, soft on the inside and perfect for snacking.
Pour: 40 gâteaux
Ingredients
- 300 g flour
- 300 g fresh coconut flesh
- 80 g sugar
- 10 cl milk
- A pinch of nutmeg
- 1 càc vanilla extract
- Frying oil
Préparation
- Place the coconut, milk, sugar and vanilla extract in a blender. Blend until smooth.
- Pour the mixture into a bowl, then add the nutmeg. Gradually add the flour until you have a dough that picks up easily and does not break.
- Divide the dough into two balls of equal size. Roll out each ball of dough on a lightly floured work surface. Cut diamonds with a knife.
- Fry the cupcakes in the hot oil for a few minutes on each side.
- Set aside on a sheet of paper towels. Let cool for about ten minutes and enjoy. Coconut cakes don't keep for long, they soften after a few hours.
Notes
Coconut cakes are best on the same day, when they are still slightly crispy. They tend to soften after a few hours.
If the dough breaks when you roll it out, add a tiny bit of milk. If it sticks too much, add a little flour.
For an even more fragrant version, add a little lime zest or an extra pinch of nutmeg.
