Coconut Cake

Name: Coconut Cake - Albertina N.
Ingredients: Base: 7 egg whites; a pinch of salt; 150 g sugar; 100 g grated coconut; two tablespoons of baking powder; two tablespoons of flour. Pan size: 20 x 30 cm. Syrup: 5 tablespoons of sugar; 300 ml water. Cream: 7 egg yolks; 150 g sugar; lemon essence; 500 ml milk; 5 tablespoons of flour; 200 g butter at room temperature. Decoration: 50 g grated coconut.

Dessert - Coconut Cake by Albertina N. - Recipia

Recipe for a coconut cake with delicious cream - a perfect choice for the holidays! Every year, as the Easter holidays approach, we want to bring desserts to our table that delight the taste buds of our loved ones. This coconut cake is not only a treat but also a perfect combination of a light and fluffy base, sweet syrup, and fine cream. It is a simple recipe, but it will surely impress! Preparation time: 30 minutes Baking time: 25-30 minutes Total time: 1 hour Number of servings: 12 Ingredients For the base: - 7 egg whites - A pinch of salt - 150 g sugar - 100 g grated coconut - 2 tablespoons baking powder - 2 tablespoons flour - Pan size: 20 x 30 cm For the syrup: - 5 tablespoons sugar - 300 ml water For the cream: - 7 egg yolks - 150 g sugar - Lemon essence (to taste) - 500 ml milk - 5 tablespoons flour - 200 g butter (at room temperature) For decoration: - 50 g grated coconut Preparation Step 1: Preparing the oven and the base Start by preheating the oven to 180°C. This is an essential step to ensure even baking of the base. In a large bowl, add the 7 egg whites and a pinch of salt. Use an electric mixer to beat them until frothy. Continue mixing and gradually add 150 g of sugar until you obtain a firm and glossy meringue. It's important to be patient at this stage - a well-beaten meringue will make the base light and fluffy. Then add 100 g of grated coconut, 2 tablespoons of baking powder, and 2 tablespoons of flour. Use a silicone spatula and gently fold from the bottom up to avoid losing air from the meringue. This will ensure an airy texture for your cake. Pour the batter into a greased pan (or lined with baking paper) and place the pan in the oven. Bake for 25-30 minutes or until the base is lightly golden and passes the toothpick test. Step 2: Preparing the syrup While the base is baking, you can prepare the syrup. In a small saucepan, add 5 tablespoons of sugar and 300 ml of water. Place the saucepan over medium heat and let it boil, stirring constantly, until the sugar is completely dissolved. This will be the syrup that adds moisture and sweetness to your cake. Step 3: Preparing the cream Now it's time to prepare the cream! Start by putting a pot of water on to boil to create a double boiler. In another bowl, mix the 7 egg yolks with 150 g of sugar and lemon essence. Then add 500 ml of milk and 5 tablespoons of flour. Mix the composition well. Place this mixture over the double boiler, stirring constantly with a spatula or whisk. Continue to stir until the cream thickens. It is essential not to leave the cream unattended, as it may curdle. Once the cream has thickened, transfer it to a bowl and let it come to room temperature. Once cooled, gradually add 200 g of butter, mixing well after each addition. This will add a delicious creaminess to your cream. Step 4: Assembling the cake Once the base is baked, remove it from the oven and immediately pour the hot syrup over it. It will be absorbed quickly, giving the cake a pleasant moisture. After the base has absorbed the syrup, spread the cream evenly over the surface of the cake, and for an extra texture and flavor, sprinkle 50 g of grated coconut on top. Let the cake cool completely before cutting it into servings. It is ideal to leave it in the fridge for a few hours or overnight to allow all the flavors to meld. Serving suggestions The coconut cake pairs perfectly with a scoop of vanilla ice cream or a warm chocolate sauce. You can accompany the dessert with a fragrant coffee or a scented tea to complete the culinary experience. Nutritional information This cake has approximately 250 calories per serving, making it an indulgent dessert but not excessive. Due to its ingredients, it contains proteins from eggs and milk, healthy fats from butter and coconut, as well as carbohydrates from sugar and flour. Possible variations If you wish to personalize this recipe, you can replace the coconut with ground almonds or add chopped dark or white chocolate to the batter. You can also experiment with different flavors for the cream, such as vanilla or fruit essences. Frequently asked questions 1. Can I use duck eggs instead of chicken eggs? Yes, duck eggs can be used, but make sure to use them in the appropriate quantity, as they are larger. 2. How can I keep the cake fresh? Store the cake in an airtight container in the fridge to keep it fresh for 3-4 days. 3. Can I freeze the cake? Yes, the cake can be frozen, but it is recommended to cut it into portions before freezing to facilitate thawing. This coconut cake is more than just a dessert; it is a true feast for the senses. Whether you serve it at a special meal or simply want to indulge yourself, this recipe will bring smiles and happy moments with your loved ones. Enjoy!

Coconut Cake

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