Batter:

• MELLA CAKE MIX:1.000 kg
• Vegetable Oil:0.400 kg
• Water:0.400 l
• Total weight:1.800 kg

Mixing time:5 - 7 minutes, High speed

Baking temperature:180°C – 190° C

Baking time:15 - 20 minutes

Instructions for use:Mix all the ingredients together until a soft humogen batter is achieved. Then pour the mixture into the ring molds and let it bake.

Coconut Filling Cream:

• MELLA MAESTRO :0.450 kg
• MELLA COOKING CREAM:0.400 kg
• WEISSSE SHOKO %29 CHOCOLATE DROP:0.250 kg
• Coconut Powder:0.170 kg
• Coconut Water :0.150 kg
• Caster sugar:0.080 kg
• Gelatine Leaf :0.010 kg
• Puppy seeds:0.015 l
• Total weight:1.525 kg

Instructions for use:Soak the gelatine leaves in ice and cold water until they soften.Heat MELLA COOKING CREAM with caster sugar, puppy seeds, coconut powder and coconut water until boiling then add soften gelatine leaves andWEISSSE SHOKO %29 WHITE CHOCOLATE. Whisk MELLA MAESTRO to soft-peak point then combine with hot mixture.