Simple coconut mazurek
Recipe for coconut mazurek with dulce de leche
I invite you to try my recipe for a unique coconut mazurek on shortcrust pastry with dulce de leche! This combination of crispy pastry with a delicate coconut filling and sweet dulce de leche will make every bite a true feast for the palate. Preparing this recipe is simple, and the final result will delight all guests. Discover the secret of this delicious bake today!
Table of content
Coconut Mazurek recipe step by step
If you like coconut cakes and are looking for an idea for a delicious mazurek perfect for Easter, then you must try this recipe!
Coconut Mazurek recipe with video
Wyposażenie
- Rectangular pan about 10/30 cm or round pan about 22 cm in diameter greased with butter and floured or sprinkled with breadcrumbs.
Składniki
ingredients for the shortcrust base for mazurek
- 115 g wheat flour – all-purpose (approx. 3/4 cup)
- 50 g butter (cold)
- 25 g powdered sugar (heaping tablespoon)
- 1 egg yolk (from a size L egg)
ingredients for the mazurek filling
- approx. 100 g dulce de leche
- 2 eggs (size L)
- 70 g powdered sugar (0.5 cup)
- 40 ml heavy cream
- 200 g desiccated coconut
Instrukcja
Step 1 – preparing the dough for the mazurek base
- Knead the dough ingredients together into a smooth dough – if the dough doesn’t come together, you can add a little cold water or cream to it.115 g wheat flour – all-purpose, 50 g butter, 25 g powdered sugar, 1 egg yolk
- Take the dough out onto a kitchen counter and roll it out thinly to the size of the pan.
- Carefully line the pan with the dough and put it in the fridge for about an hour – so that the dough chills.
- Place a piece of baking paper on the chilled dough.
- Pour dry peas/beans or special ceramic baking beads onto the paper and blind bake the dough for 15 minutes in an oven preheated to 180 degrees Celsius (top/bottom heat mode).
- Remove the pre-baked crust from the oven and carefully remove the paper along with the weights.
- Spread the dulce de leche over the dough.approx. 100 g dulce de leche
Step 2 – preparing the coconut mass for the mazurek
- In a bowl, whisk together the eggs and powdered sugar until fluffy.2 eggs, 70 g powdered sugar
- Pour in the heavy cream and briefly whisk.40 ml heavy cream
- Add the desiccated coconut and mix the mass with a spoon.200 g desiccated coconut
- Transfer the coconut mass onto the mazurek and spread it evenly over the entire surface.
Step 3 – baking the coconut mazurek
- Reduce the oven temperature to 170 degrees Celsius (top/bottom heat mode) and place the pan with the mazurek inside.
- Bake the mazurek for about 40 minutes.
- After baking, cool the cake, and before serving, you can additionally sprinkle it with powdered sugar and add festive decorations.
Film
Uwagi
Wartości Odżywcze
The best coconut mazurek for Easter – notes
Today I have for you a recipe for an incredibly delicious and aromatic mazurek with coconut flakes and dulce de leche cream. Thanks to the use of a large amount of flakes during baking, the whole house will smell overwhelmingly coconutty and sweet. So if you like coconut macaroons, Rafaello cake and coconut sweets, then you will surely love this mazurek. And since it’s very simple and quick to make, you won’t even have to work too hard on it.
I found the recipe for this wonder on Lucila Paula’s blog and immediately decided it would be the perfect mazurek for Easter. But of course, this cake is very versatile and can be baked all year round. You must try it!
What ingredients are needed to prepare mazurek?
To prepare this mazurek, you will need a few basic ingredients, but they are generally available, even in small neighborhood stores. Below I provide a list of essential products and possible substitutes.
- butter – to prepare the shortcrust pastry, you will need butter – ideally, it should be butter with 82% fat content, but if you have a butter blend, you can also use it
- wheat flour – you can use type 450, 500 or 550 flour here, you can use all-purpose flour
- whipping cream – I used whipping cream in a carton with 30% fat content (and calculated the mazurek’s calories for it), but you can also use 36% cream
- dulce de leche cream – I used ready-made dulce de leche cream from a can – mine was Gostyń dulce de leche, you can also use flavored dulce de leche cream
- coconut flakes – to prepare the mazurek, you will need 200 g of flakes, usually one package – check its weight before purchasing
How to prepare the perfect coconut mazurek – tips
Over the years, I have perfected an ideal recipe for shortcrust pastry for tarts and mazureks. The recipe I provided above yields quite a small amount of dough, but after thinly rolling it out and lining the mold, it turns out there are no scraps and all the dough is used. This way, nothing is wasted, and I don’t have the problem of leftover dough. Therefore, if you have a 22 cm diameter mold and roll out the dough thinly, it will be just right.
I also recommend lining the mold with the dough immediately after preparing it. At that point, it is still nicely pliable, and lining the mold poses no problems. Only then put the mold with the dough in the refrigerator so that the dough cools well before baking. Chill the shortcrust pastry for the mazurek for at least an hour, but it can stay in the refrigerator even longer. If you are preparing the mazurek dough the day before, wrap the mold with the dough in foil to prevent it from drying out, or wrap the dough itself in foil and line the mold with the dough after chilling.
If you use a springform pan or a pan with a removable bottom to prepare the mazurek, it will be much easier to remove the mazurek after baking. Also, remember to grease the pan with butter and sprinkle it with flour or breadcrumbs so that the dough comes off the edges more easily.
How to bake mazurek?
You need to pre-bake the shortcrust pastry for the mazurek in the oven. To ensure the dough holds its shape nicely and doesn’t shrink, bake it with weights. I place baking paper (optionally aluminum foil) on the dough and pour in dry peas. Bake the weighted dough for 15 minutes in an oven preheated to 180 degrees Celsius. Pre-baking the shortcrust pastry ensures a nice crispness and prevents it from soaking up the filling. So don’t forget this step! The coconut mazurek with the coconut filling on top must then be baked for another 35-40 minutes – until its top is nicely browned.
How many calories does mazurek with coconut flakes have?
Below the recipe, I stated that 100 g of coconut mazurek has 460 kcal. Fortunately, this is the value for 100g, but when dividing the mazurek into 10 roughly equal portions, each will have approximately 322 kcal (carbohydrates 25g, proteins 5g, fats 22g). And if you divide the cake into 12 portions, the calorie content will be even lower.
I hope this coconut mazurek will grace your holiday table and that everyone will be delighted with it. Be sure to write in the comments how you liked this mazurek with coconut flakes!
Recommended mazurek recipes
Also try my other recipes for delicious mazureks with various flavors. Here I recommend, among others, these three recipes, and more on the blog – you are cordially invited.
Popularne Przepisy
Polecane przepisy
Recipe for Coconut Mazurek with Desiccated Coconut
I invite you to try my unique recipe for a coconut mazurek with sweet dulce de leche (kajmak). It is a perfect combination of a crisp shortcrust base, delicate coconut filling, and sweet caramel cream. Preparing this pastry is incredibly simple, thanks to the detailed step-by-step instructions illustrated with photos of the process. Additionally, you can watch a short video that will guide you through the entire preparation of this exceptional mazurek. Discover how quickly and easily you can create this extraordinary dessert that will delight your guests at any gathering! With this recipe, anyone can do it—even those less experienced in baking.
