Coconut Cake with Vanilla Cream

Preparation of the dough: In a large bowl, gather all the necessary ingredients for the dough: flour, sugar, butter, eggs, baking powder, and salt. It is important to ensure that all ingredients are at room temperature to facilitate mixing. Using your hands, start kneading the dough carefully until the sugar is completely dissolved and a homogeneous but slightly crumbly composition is obtained. Once the dough is ready, divide it into two equal parts and form two balls. Place a baking sheet in a tray and, on a floured surface, begin to roll out the first sheet. It is essential to use a well-floured rolling pin to prevent the dough from sticking, rolling it out with gentle movements. If you notice that the dough becomes too sticky, you can add a little flour, being careful not to make it too hard. After the first sheet is evenly rolled out, place it in the tray, thus preparing the ground for the coconut filling.

Preparation of the filling: Start preparing the filling by beating the egg whites with a pinch of salt until they become firm peaks. Once the egg whites are consistent, gradually add the sugar, continuing to mix until it is completely dissolved and a shiny meringue is obtained. It is crucial to ensure that the mixture is perfectly homogeneous. Once the meringue is ready, turn off the mixer and add the coconut, folding it in gently with a spatula to keep the mixture airy. This coconut filling will be carefully poured over the first sheet, then the second sheet is placed on top. The prepared tray is then placed in a preheated oven at medium temperature. The cake is considered done when it passes the toothpick test, meaning the toothpick comes out clean.

Meanwhile, we dedicate ourselves to preparing the vanilla cream. Preparation of the cream: In another bowl, mix the egg yolks with sugar and vanilla sugar, using the mixer until the mixture becomes homogeneous and fluffy. Once a smooth cream is obtained, add the milk and pudding powder, continuing to mix. This composition is transferred to a saucepan and placed on low heat. It is essential to keep the temperature low to prevent burning. Stir constantly until the cream thickens and becomes homogeneous. Once ready, turn off the heat and let the cream cool. After it has completely cooled, add the butter, mixing again to obtain a creamy consistency. The vanilla cream is placed over the second sheet, and for an elegant appearance, sift a little cocoa on top using a strainer. This cake will be a delight not only for its taste but also for its attractive appearance.