Abenteuer in der Küche...


Kokoskuchen 3


  • 200 ml Milch
  • 0 g Butter oder Margarine
  • 375 g Weizenmehl
  • 1 Päckchen Trockenbackhefe
  • 50 g Zucker
  • 1 Päckchen Vanillin-Zucker
  • 1 Prise Salz
  • 1 Ei


  • 200 g Butter
  • 150 g Zucker
  • 1 Päckchen Vanillin-Zucker
  • 200 g Kokosraspel
  • 3 Eier

Zum Bestreichen:

  • 20 g Butter
  • 150 ml Milch
  • 50 g Schokolade

Für den Teig erwärmen Sie die Milch in einem kleinen Topf und zerlassen darin die Butter oder Margarine. Mehl in eine Rührschüssel sieben und mit Trockenbackhefe sorgfältig vermischen. Die übrigen Zutaten und die warme Milch-Fett-Mischung hinzufügen und die Zutaten mit einem Handrührgerät auf niedrigster, dann auf höchster Stufe in etwa 5 Minuten zu einem glatten Teig verarbeiten. Den Teig zugedeckt so lange an einem warmen Ort gehen lassen, bis er sich sichtbar vergrößert hat. In der Zwischenzeit den Backofen vorheizen und das Backblech fetten. Butter in einem Topf zerlassen, Zucker und Vanillin-Zucker hinzufügen und unter Rühren aufkochen lassen. Kokosraspel hinzufügen, unter Rühren leicht bräunen und dann erkalten lassen, anschließend die Eier unterrühren. Den Teig leicht mit Mehl bestäuben und nun auf der leicht bemehlten Arbeitsfläche nochmals kurz durchkneten. Den Teig auf dem Backblech ausrollen, den Teig mit zerlassener Butter bestreichen. Den Kokosbelag auf den Teig streichen und das Backblech im unteren Drittel in den Backofen schieben, bei etwa 200°C (Ober-/Unterhitze) für ca. 25 Minuten in den Ofen geben. Milch erhitzen. Den heißen Kuchen auf dem Backblech auf einen Kuchenrost stellen, mit der Milch bepinseln und erkalten lassen. Den erkalteten Kuchen mit 50 g geschmolzener Schokolade besprenkeln.

Dr. Oetker – „Backen macht Freude“

kokoskuchen 4

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