Coconut cake, cookies, and coffee cream

Name: Coconut cake, cookies, and coffee cream - Lelia O.
Ingredients: Coconut Base: 4 egg whites; 5 tablespoons of sugar; 2; 3 tablespoons of flour; 50 g of coconut. Cocoa Base: 3 eggs; 3; 4 tablespoons of sugar; 3 tablespoons of flour; 1 tablespoon of cocoa; 3 tablespoons of oil; 1 teaspoon of baking powder. Cream: 4 egg yolks; 6 tablespoons of sugar; 25 g of starch; 300 ml of milk; 3 teaspoons of instant coffee; 200 ml of liquid cream. Syrup: 120 ml of egg liqueur; 250 ml of water; 2 tablespoons of sugar. Additionally: 1 pack of biscuits; 100 g of chocolate; 50 ml of liquid cream; grated white chocolate or coconut.

Dessert - Coconut cake, cookies, and coffee cream by Lelia O. - Recipia

Coconut Cake with Coffee Cream Do you dream of a dessert that transports you to a world of delicious flavors and refined textures? I invite you to prepare a coconut cake with coffee cream, a recipe that combines fluffy layers with a fine vanilla cream and a splash of coffee. Whether you enjoy it at a gathering with friends or serve it on a quiet evening at home, this cake will quickly become the star of your table. Preparation time: 30 minutes Baking time: 30-35 minutes Total time: 4 hours (including cooling time) Number of servings: 12 Required ingredients: For the coconut layer: - 4 egg whites - 5 tablespoons of sugar - 2-3 tablespoons of flour - 50 g coconut For the cocoa layer: - 3 eggs - 3-4 tablespoons of sugar - 3 tablespoons of flour - 1 tablespoon of cocoa - 3 tablespoons of oil - 1 teaspoon baking powder For the cream: - 4 egg yolks - 6 tablespoons of sugar - 25 g starch - 300 ml milk - 3 teaspoons instant coffee - 200 ml liquid cream For the syrup: - 120 ml egg liqueur - 250 ml water - 2 tablespoons of sugar For decoration: - 1 pack of biscuits - 100 g chocolate (dark or milk) - 50 ml liquid cream - Grated white chocolate or coconut for garnish Step by step: 1. Preparing the coconut layer: - Start by preheating the oven to 180°C (medium). - In a bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar and continue mixing until you achieve a stiff, glossy meringue. - Gently fold in the coconut and sifted flour using a spatula to maintain the air in the meringue. - Pour the mixture into a baking pan (30x20 cm) lined with parchment paper and level the surface. Bake for 25-30 minutes or until a toothpick comes out clean. After baking, let it cool in the pan. 2. Preparing the cocoa layer: - In another bowl, separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until foamy, then add the sugar and mix until dissolved. - Add the oil, egg yolks, flour, cocoa, and baking powder. Mix well until you obtain a homogeneous batter. - Pour this mixture over the coconut layer and level. Bake at the same temperature for 25-30 minutes, then let cool. 3. Preparing the cream: - In a saucepan, whisk the egg yolks with the sugar, then add the starch and milk. Place the mixture over low heat and stir continuously until thickened. - Once the cream has thickened, let it cool. After it has cooled, mix the cream well and gradually add the liquid cream, stirring until creamy. 4. Preparing the syrup: - In a bowl, mix the egg liqueur, water, and sugar until dissolved. This will add a delicious flavor to the layers. 5. Assembling the cake: - Meanwhile, prepare the biscuits by soaking them in the prepared syrup. - Soak the cocoa layer with half of the syrup. Then add the cream and level well. - Place the soaked biscuits on top of the cream, then pour the chocolate glaze. You can prepare the glaze by melting the chocolate with 50 ml of liquid cream. - Garnish with grated white chocolate or coconut. 6. Cooling and serving: - Let the cake cool in the refrigerator for at least 3-4 hours before cutting. This cooling time allows the flavors to meld and the texture to become perfect. Useful tips: - If you don't have egg liqueur, you can use a simple syrup made from water and sugar with a little vanilla essence. - You can replace coconut with ground almonds for a different variant. - A great idea is to serve the cake alongside a cup of coffee or tea. Nutritional benefits: This cake contains protein from the eggs and cream but is also rich in carbohydrates from sugar and flour. Coconut provides healthy fats and fiber. Calories: A serving of cake has approximately 250-300 calories, depending on the ingredients used. Delicious combinations: This cake pairs perfectly with vanilla ice cream or a scoop of whipped cream, bringing a balance of textures and flavors. I hope this coconut cake with coffee cream recipe brings smiles to the faces of your loved ones and transforms any occasion into a special moment! Try making it and enjoy every bite!