Cocos Polar, an excellent Swedish cake. The recipe is simple

Image source: Facebook Anna Eklund

Image source: Facebook Anna Eklund

Cocos Polar is a delicious Swedish cake that is easy to prepare. Here is the recipe…


4 deciliters of sugar (1 deciliter of sugar = 85 grams)
3/4 deciliter of powdered sugar (1 deciliter of powdered sugar = 60 grams)
1 egg white
1 deciliter of cold water
1 tablespoon jelly powder
1 mr boiling water
5 dl of coconut flakes (1 dl of coconut flakes = 30 grams)
1 tablespoon cocoa

How is it prepared

In a bowl, mix sugar, icing sugar, egg whites, and cold water. Dissolve gelatin in boiling water. Add to the mixture with sugar and egg whites. Mix everything with a mixer, about 15 minutes on maximum speed, until you get a strong cream, writes Mix coconut flakes with cocoa. Sprinkle the foil mixture on the bottom of a tray (with edges!) 20 x 30 x 4 cm in size. Pour the egg white mixture into the skillet and top with the coconut flakes (set aside about 1 dl of the flakes). Place in the refrigerator until the composition hardens, about 2 hours. Cut into 20 pieces, large about 4 x 4 x 4 cm. Insert a fork into each cake and pass through the remaining chips so that there are chips on all sides of the cake. Store in a cool place.

Bonus: Chocolate pudding cake and toast



– Toast

concentrated syrup

– 340 grams of sugar
– 300 ml water

semolina pudding

– 1 liter of milk
– 3 tablespoons of semolina
– 3 tablespoons flour
– 2 tablespoons starch
– 1 tablespoon of butter
– 1 teaspoon vanilla sugar
– 230 grams of sugar

Chocolate pudding

– 1 liter of milk
– 4 tablespoons of sugar
– 1 tablespoon of flour
– 2 tablespoons starch
Two tablespoons of cocoa
– 1 dark chocolate

How is it prepared

Transfer the sugar for the syrup to a saucepan and caramelize it, stirring all the time. After the formation of sugar lumps, add water and continue mixing. When the lumps are gone, turn off the fire, because the drink is ready, according to In a tray, place the toast slices next to each other, then brew with a spoon. While the slices of bread absorb the syrup, hold the pudding.

Put the starch, flour, semolina and sugar in a large saucepan, then mix them. Gradually add the milk and continue to stir, keeping the heat on low. When the pudding begins to boil, add the butter and vanilla sugar. After the butter has melted, turn off the heat and let it cool slightly before pouring it into the pan over the slices of bread, spreading it with a spoon.

Add flour, starch, cocoa and sugar to a saucepan and mix. Then gradually add the milk. Turn on the fire and keep stirring to avoid lumps. When it approaches the boiling point, add the chocolate, let it melt and then turn off the heat. After it cools down a bit, pour the chocolate pudding over the semolina and spread it with a spoon. Let it cool for 2-3 hours in the refrigerator before eating it.

Google News Icon Keep up to date with the latest news. Follow DCNews on Google News too


Leave a Comment

Your email address will not be published.