Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 eggs
- 1/2 cup coconut milk
- 1/2 cup sweetened shredded coconut
- 1/4 cup cornstarch
- 1/4 cup milk
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch springform pan with butter or cooking spray.
2. In a mixing bowl, combine flour, sugar, and salt. Add softened butter and mix until crumbly.
3. Add one egg and mix until dough forms. Press the dough into the bottom of the prepared pan.
4. In another mixing bowl, whisk together coconut milk, shredded coconut, cornstarch, milk, heavy cream, vanilla extract, and two eggs until smooth.
5. Pour the coconut mixture over the crust.
6. Bake for 40-45 minutes, or until the filling is set and the top is golden brown.
7. Let the Coconut Eierschecke cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 290
Total fat: 19g
Saturated fat: 12g
Cholesterol: 115mg
Sodium: 100mg
Total carbohydrates: 24g
Dietary fiber: 1g
Total sugars: 10g
Protein: 5g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Granulated sugar can be substituted with honey or maple syrup for a healthier option.
- Unsweetened shredded coconut can be used instead of sweetened shredded coconut.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add lemon zest or juice for a lemony twist.
- Top with fresh berries or whipped cream for a fruity flavor.
- Use almond extract instead of vanilla extract for an almond flavor.
Tips and Tricks:
- Make sure the butter is softened before mixing with the dry ingredients.
- Use a fork to prick the crust before pouring the coconut mixture to prevent air bubbles.
- Let the Coconut Eierschecke cool completely before slicing for a clean cut.
Storage Instructions:
- Store the Coconut Eierschecke in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the Coconut Eierschecke in the oven at 350°F (180°C) for 10-15 minutes or until warm.
Presentation Ideas:
- Dust with powdered sugar or cocoa powder for a decorative touch.
- Garnish with toasted coconut flakes or fresh berries.
Pairings:
- Serve with a cup of coffee or tea for a perfect afternoon snack.
Suggested Side Dishes:
- Fresh fruit salad or a green salad for a balanced meal.
Troubleshooting Advice:
- If the crust is too dry, add a tablespoon of water at a time until the dough forms.
- If the filling is not set after the recommended baking time, bake for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to use fresh eggs and check for any cracks before using.
- Store the Coconut Eierschecke in the refrigerator to prevent spoilage.
Food History:
- Eierschecke is a traditional German cake made with eggs, flour, and quark cheese. This recipe adds a tropical twist with the addition of coconut milk and shredded coconut.
Flavor Profiles:
- The Coconut Eierschecke has a buttery crust and a creamy coconut filling with a hint of vanilla.
Serving Suggestions:
- Serve the Coconut Eierschecke as a dessert or a sweet snack.
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Region: German