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Kokosgebakjes met Room Recipe

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4 from 1 review

Delicious Dutch coconut cakes filled with a smooth mascarpone cream and finished with apricot glaze and shredded coconut. These light and airy cakes are perfect for entertaining and feature subtle notes of orange blossom water that add a floral elegance to the dessert.

Ingredients

Dry Ingredients

  • 220 g patent flour
  • 5 g baking powder
  • 140 g granulated sugar
  • 8 g vanilla sugar (1 packet)
  • 40 g granulated sugar (for cream)

Wet Ingredients

  • 135 g unsalted butter
  • 3 medium eggs
  • 100 g Greek yogurt
  • 15 ml orange blossom water (for cake batter)
  • 250 g mascarpone
  • 400 ml unwhipped heavy cream
  • 16 g Klopfix (whipping agent, 2 packets)
  • 200 ml milk
  • 10 ml orange blossom water (for apricot glaze)
  • 75 g apricot jam

Others

  • Grated coconut (for coating)

Instructions

  1. Prepare the Batter: In a large bowl, combine granulated sugar, vanilla sugar, and unsalted butter. Mix thoroughly until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in Greek yogurt and orange blossom water until fully incorporated. Sift the patent flour and baking powder over the mixture and combine to form a smooth batter.
  2. Pipe the Batter: Transfer the batter into a piping bag. Pipe small rounds of the batter onto a baking sheet lined with parchment paper, leaving enough space between each to prevent them from sticking together during baking.
  3. Bake the Cakes: Preheat your oven to 190°C (374°F). Bake the piped batter for 7-10 minutes or until the cakes are a beautiful golden brown. Remove from the oven and allow to cool completely on the baking tray.
  4. Make the Cream Filling: In a large bowl, combine mascarpone, Klopfix, and sugar. Beat for 30 seconds, then gradually add the unwhipped cream while continuing to mix until the cream is thick and holds its shape. Transfer to a piping bag fitted with a nozzle.
  5. Prepare the Apricot Glaze: Mix apricot jam, milk, and orange blossom water in a bowl until the mixture is smooth and well combined.
  6. Assemble the Cakes: Pipe some cream onto one cake, then top with a second cake, gently pressing them together to form a sandwich. Repeat with all cakes.
  7. Coat with Coconut: Pour grated coconut onto a plate. Dip each filled cake completely into the apricot glaze, then roll them in the grated coconut to coat evenly.
  8. Garnish and Serve: Add a decorative dollop of cream on top of each coconut-coated cake. Optionally, decorate with fresh fruit for an extra touch. Serve and enjoy your elegant coconut cream cakes.

Notes

  • Ensure the butter is softened before mixing for better incorporation in the batter.
  • Do not overcrowd the piped batter on the baking sheet to prevent sticking.
  • Use unwhipped heavy cream for the best whipping results with Klopfix.
  • Orange blossom water adds a fragrant floral note but can be omitted if unavailable.
  • Apricot jam can be warmed slightly to make mixing with milk easier.
  • Store leftover cakes in an airtight container in the refrigerator for up to 2 days.

Find it online: http://bitezly.com/kokosgebakjes-met-room-recipe/