Creamy coconut cake

Name: Creamy coconut cake - Frusina F.
Ingredients: 10 eggs; 20 tablespoons of sugar; 200 g of coconut; 1 tablespoon of flour; 300 ml of milk; 1 vanilla pudding; 250 g of margarine/butter; 1 packet of whipped cream for decoration

Dessert - Creamy coconut cake by Frusina F. - Recipia

Creamy Coconut Cake Preparation time: 30 minutes Baking time: 25-30 minutes Total time: 1 hour Number of servings: 12 Welcome to the world of sweet delights! Today, I invite you to discover a recipe for creamy coconut cake, a dessert that combines the light texture of whipped egg whites with an intense coconut flavor and a smooth cream that will surely impress anyone. This cake is perfect for any occasion, whether it's an anniversary, a family meal, or simply a night of personal indulgence. The history of coconut cakes is rich in tradition, often associated with moments of celebration and joy. Coconut, an exotic ingredient, brings a hint of tropicality, transforming any dessert into a true culinary experience. Necessary ingredients: For the base: - 10 egg whites - 20 tablespoons of sugar - 200 g of coconut (preferably grated) - 1 tablespoon of flour (optional, for a finer texture) For the cream: - 10 egg yolks - 10 tablespoons of sugar - 1 vanilla pudding (or 40 g of cornstarch) - 300 ml of milk - 250 g of margarine or butter (at room temperature) For decoration: - 1 packet of whipped cream (or 200 ml of cream for whipping) Step by step: Preparing the cake 1. Preparing the base: - Start by preheating the oven to 180°C. This step is essential to ensure even baking of the bases. - In a large bowl, beat the egg whites with an electric mixer until they become frothy and white. This is when air is incorporated, giving the cake a light texture. - Gradually add the 20 tablespoons of sugar, continuing to mix until the mixture becomes firm and glossy. This step is crucial; the sugar must be completely dissolved. - Carefully fold in the coconut and flour using a spatula or wooden spoon. Mix gently, from bottom to top, to avoid deflating the egg whites. - Pour the mixture into a greased pan (preferably buttered and dusted with flour or coconut) and level the surface with a spatula. 2. Baking the base: - Place the pan in the preheated oven and bake for about 25-30 minutes. It's good to check the cake after 25 minutes by doing the toothpick test; if it comes out clean, the base is ready. - Let the base cool in the pan for 10 minutes, then transfer it to a rack to cool completely. 3. Preparing the cream: - In another bowl, beat the egg yolks with the 10 tablespoons of sugar until creamy. It is important for the sugar to dissolve completely. - Add the vanilla pudding and milk, mixing well. Transfer the mixture to a pot and place it over medium heat. Stir constantly until the cream thickens. This process may take 5-10 minutes. - Once the cream has thickened, let it cool completely. This step is essential, as hot cream can melt the butter and lead to an unsatisfactory consistency. - In another bowl, mix the butter until creamy, then add a tablespoon of the cooled cream at a time. Continue mixing until everything is homogenized. 4. Assembling the cake: - Once the base has completely cooled, spread the cream evenly over it using a spatula to achieve an even layer. - Whip the cream according to the instructions on the package and add it on top of the cream. Use a pastry comb to create a textured decoration, giving the cake an elegant look. 5. Cooling and serving: - Place the cake in the refrigerator for at least 3 hours or until the cream has set. This step is crucial to ensure a nice and clean cut. - When ready to serve, cut the cake into squares and enjoy it with a cup of tea or coffee for a perfect contrast. Useful tips: - If you want an even more intense coconut flavor, you can add a few drops of coconut essence to the buttercream. - Instead of whipped cream, you can use cream for whipping for a richer version. - This cake keeps well in the refrigerator, but you can freeze it by cutting it into individual portions. Nutritional information: Each serving of cake has approximately 250-300 calories, depending on the type of margarine or butter used. It provides a good source of protein due to the eggs and dairy but is also high in sugars, so moderate consumption is recommended. Frequently asked questions: 1. Can I use plant-based milk instead of regular milk? - Yes, you can opt for almond or coconut milk, but the textures may vary. 2. Can this cake be made without eggs? - Yes, there are plant-based alternatives such as applesauce or silken tofu, but the result will be different. 3. How can I customize the recipe? - You can add melted chocolate to the buttercream or replace the coconut with ground almonds for a different version. This is the creamy coconut cake, a simple dessert but with a big impact! I hope you try this recipe and that it quickly becomes one of your favorites. Enjoy!

Ingredients

10 eggs
20 tablespoons of sugar
200 g of coconut
1 tablespoon of flour
300 ml of milk
1 vanilla pudding
250 g of margarine/butter
1 packet of whipped cream for decoration

Creamy coconut cake

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