Cake layers (16cm)
2.75 cup
700 g
24.50 oz
23.10 fl oz
1 cup
250 g
8.75 oz
8.25 fl oz
sour cream
1 cup
250 g
8.75 oz
8.25 fl oz
1 pc
baking powder
0.50 tbsp
7 g
0.24 oz
0.23 fl oz
coconut milk
2 cup
515 ml
17 fl oz
1 cup
223 g
7.80 oz
7.36 fl oz
2 pc
egg yolk
1 pc
cream 33%
0.75 cup
200 ml
6.60 fl oz
4 Tbs
sour cream (high fat %)
0.50 cup
140 g
4.90 oz
4.62 fl oz
condensed coconut milk
0.25 cup
84 g
2.94 oz
2.77 fl oz
coconut paste
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz


Cake layers

  • Sift the flour onto a work surface or in a large bowl, add the salt and baking powder.
  • Before making the dough, chill the butter well (I put it in the freezer for 2 hours). Chop it with a knife into flour into small pieces. If convenient, you can use a blender or grate it on a grater. Mix the pieces of butter and flour better with a spoon, not your hand, so that the butter does not melt.
  • Combine the sour cream and egg, stir, and add to the flour mixture.
  • Knead the dough quickly! You just need to make sure all the pieces get together in a more or less homogeneous mass. You don't have to knead it for a long time not to let the butter melt.
  • We divide the dough into 12-13 pieces, put the pieces on a plate with a dusting of flour and place it in the fridge for 1.5 hours.
  • After the time has passed, the cakes can be baked. Since the dough shrinks after baking, it is best to bake the rolled out layer, and then, hot, cut it to the desired diameter.
  • Bake the crusts at 374F for 8-10 minutes (until brown).
  • While you roll out one crust, keep the rest in the fridge.
  • The scraps of dough can be set aside and used to decorate the finished cake.


  • Combine the sugar, eggs and starch, rub together with a whisk until smooth.
  • Bring the milk to a boil (you do not need to boil) and pour it in a thin stream, stirring constantly into the egg-sugar mixture.
  • After that, the whole mass should be stirred until the sugar has completely dissolved, and only then put a bowl with it on low heat.
  • Bring the mass until thickened by heating it over low heat with constant stirring.
  • Cover the custard base with clingfilm and put it in the refrigerator until it cools completely.
  • Whip the cream with sour cream and condensed milk until soft peaks.
  • Take the custard base from the fridge, add to it the coconut paste (if there is no paste, you can grind coconut flakes in a blender until they release oil), whip at high speed for a few seconds.
  • Combine the custard and cream bases.


  • Assemble the cake on the principle of "crust-cream-crust", no need to spare the cream, I put two whole tablespoons. For convenience, I assembled the cake in a ring.
  • After assembling, put the cake in the refrigerator under a small press for two days. Take it out of the ring, smear the walls of the cake with the remaining cream, sprinkle with coconut shavings or shredded scraps left over from baking the cakes.

After assembling, I had 2 tbsp of cream left over, but I didn't recalculate the recipe because you may have 1-2 more cakes than I did.