Milk and coconut cream cake

Name: Milk and coconut cream cake - Maria N.
Ingredients: Base: 6 eggs; 6 tablespoons of sugar; 6 tablespoons of flour; 6 tablespoons of oil; 1 teaspoon of baking powder. Cream: 670 ml of milk; 70 g of cornstarch; 3 tablespoons of sugar; 70 g of dark chocolate with coconut cream; 2 tablespoons of cocoa; 170 g of butter; 100 g of powdered sugar; 6 tablespoons of coconut; 100 g of coconut for milk. Glaze: 1 chocolate with caramel cream (100 g); 2 tablespoons of oil.

Dessert - Milk and coconut cream cake by Maria N. - Recipia

Coconut and Milk Cream Cake The first time I made this cake was when I needed something with basic ingredients but with a different flavor from what I usually make. The sponge is simple, almost like a sponge cake, and the cream has a clear coconut flavor without being heavy. I've remade the recipe several times and haven't felt the need to change much about it. It's a cake that's easy to whip up in an afternoon. Quick Info Total time: about 2 hours (including cooling) Actual preparation time: 45 minutes Baking time for the sponge: 30 minutes Servings: 10-12 Difficulty: medium Recipe type: homemade cake with cream, suitable for occasions or when you're craving a coconut dessert Ingredients Sponge: 6 eggs 6 tablespoons sugar 6 tablespoons flour 6 tablespoons oil 1 packet baking powder Cream: 670 ml milk 70 g cornstarch 3 tablespoons sugar 70 g dark chocolate with coconut cream 2 tablespoons cocoa powder 170 g butter (room temperature) 100 g powdered sugar 6 tablespoons shredded coconut 100 g shredded coconut for infusing the milk Glaze: 1 chocolate with caramel cream (100 g) 2 tablespoons oil Decoration: white chocolate with coconut (optional) a few tablespoons of leftover milk cream (optional) shredded coconut (optional) Instructions 1. Sponge: Separate the eggs. Whip the egg whites until stiff peaks form, then gradually incorporate the 6 tablespoons of sugar, mixing until fully dissolved. Add the egg yolks one by one, followed by the oil. Sift in the flour mixed with the baking powder and quickly combine without over-mixing. Pour the batter into a smaller baking pan (I use one about 24x30 cm), lined with parchment paper. Level it out and bake in a preheated oven at 180°C for 30 minutes. Test with a toothpick – if it comes out clean, it’s done. Remove and let cool, preferably on a wire rack to avoid sweating. 2. Coconut Milk Cream: Bring 670 ml of milk to a boil, along with 100 g of shredded coconut. Once it starts boiling, turn off the heat and let it infuse for a few minutes. Strain the milk through a fine sieve, pressing gently on the coconut to extract all the liquid. Set the strained milk aside (you should have about 670 ml in total). In a separate bowl, mix 100 ml of the infused milk with the sugar, cocoa powder, and cornstarch. Combine until there are no lumps. In a saucepan, place the remaining 570 ml of milk, add the dark chocolate with coconut cream (broken into pieces), and heat over low heat. Stir gently until the chocolate melts and the milk is almost boiling. Pour the cornstarch, sugar, and cocoa mixture into the hot milk, stirring continuously over low heat. The cream will thicken fairly quickly. Once it reaches a thick pudding-like consistency, remove it from the heat and stir in the remaining 6 tablespoons of shredded coconut (this time, do not strain). Allow the cream to cool completely at room temperature. From experience, I don’t add the butter while the cream is warm to avoid it curdling. In a bowl, beat the softened butter with the powdered sugar until creamy. Gradually add the cooled milk cream, one tablespoon at a time, mixing until smooth. If there’s any cream left, set it aside for decoration. 3. Assembly: Cut the cooled sponge in half horizontally. If it’s tall enough, you can cut it into three layers, but I usually do it in two. Place the first layer on a serving plate, spread half of the cream on top, place the second layer, and spread the remaining cream on top and on the sides. Smooth it out as much as possible with a spatula. 4. Glaze: Melt the chocolate with caramel cream together with the 2 tablespoons of oil in a double boiler, stirring continuously. Once it’s fluid, quickly pour it over the cake and spread it with a spatula. The glaze will set fairly quickly on the cream. 5. Decoration: Optionally, sprinkle shredded coconut on the glaze. If there's leftover milk cream, pipe a few dollops on top. Sometimes I grate some white chocolate with coconut or cut a few small pieces and place them on the cake. The cake should be refrigerated for at least 2-3 hours before serving to allow the cream to set and make it easier to slice. Why I make this recipe often I make it because it’s a cake with simple ingredients but a clear coconut flavor, and it’s easy to portion. It keeps well in the fridge, and the sponge remains soft the next day. It’s great for guests and also as a family dessert. Tips and Variations Tips Use butter at room temperature, not straight from the fridge, or the cream may become grainy. Let the cream cool completely before mixing it with the butter. Don’t over-mix the sponge batter after adding the flour for a fluffy result. You can refrigerate the cake overnight for a firmer texture. Substitutions The chocolate with coconut cream can be replaced with regular dark chocolate and a little coconut extract if you can’t find the version in the recipe. Whole milk gives a richer flavor, but lower-fat milk works too. Sugar can be slightly reduced in the cream if you prefer it less sweet. Variations You can add a little rum extract to the milk cream for a different flavor. For a simpler decoration, just sprinkle shredded coconut and skip the white chocolate. If you want a sponge with a more intense coconut flavor, you can replace one tablespoon of flour with one tablespoon of shredded coconut. Serving Ideas It cuts best with a knife dipped in warm water, straight from the fridge. It pairs well with coffee or simple tea without strong flavors. It can be cut into small cubes for dessert platters. Frequently Asked Questions 1. Do I need to chill the cream before assembling the cake? Not necessary, but it should be completely cooled to room temperature before mixing with the butter. If it's warm, there’s a risk of curdling. 2. Can the sponge be soaked? It doesn’t need syrup, as it stays quite moist from the rich cream. If you prefer, you can lightly brush it with sweetened milk, but it’s not mandatory. 3. Can I use plant-based milk in the cream? Technically, you can replace the milk with coconut or almond milk, but the texture and flavor will be slightly different. I don’t recommend it for the first attempt. 4. What type of pan is suitable? A rectangular pan, not too large (about 24x30 cm), with higher edges, so you can cut the sponge in half. 5. Can I freeze the cake? I don’t recommend it, as the texture of the cream with butter and cornstarch doesn’t hold up well after thawing. Nutritional values (estimate/serving, for 12 servings) Calories: approximately 340 kcal Protein: 6-7 g Carbohydrates: 30-32 g Fat: 20-22 g These values are just estimates, as they can vary depending on the type of chocolate and how much cream or glaze makes it to each serving. Storage and Reheating The cake should be kept in the fridge, covered, for up to 4 days. It should not be reheated; it is served cold. The sponge doesn’t dry out if well covered, and the cream remains stable when chilled. If you want to keep it longer, I recommend not freezing it – the texture deteriorates. This is the recipe I use almost every time I want something with coconut and milk cream, without complications.

Milk and coconut cream cake

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