I tried this recipe for the first time after seeing it from someone, and honestly, I was curious about the combination with Coca-Cola in the batter. It seems strange at first, but it really gives a unique flavor and a fluffy texture. I followed the steps and managed without problems, although I improvised a bit with the creams when I didn't have everything at hand. The important thing is to follow the order, especially with the creams and assembly.
Quick Info
Total time: approximately 3-4 hours (including cooling)
Preparation time: 40 minutes
Baking time: 20-30 minutes
Servings: 12-15, depending on portion size
Difficulty: medium
Recipe type: homemade cake for family or occasions
Ingredients
For the batter:
5 eggs
6 tablespoons sugar
1 packet vanilla sugar
8 tablespoons flour
1 packet baking powder
1 tablespoon cocoa
12 tablespoons Coca-Cola
1 package (or bag) of plain biscuits (for the layer between creams)
For the coconut cream:
450 ml liquid cream (I use Hulala, but any other vegetable liquid cream works)
75 g grated coconut
For the chocolate cream:
100 g chocolate with nuts
50 ml liquid cream
150 g margarine (I used Unirea)
For decoration:
100 g cooking chocolate
chocolate chips (to taste)
Preparation method
1. Prepare the batter:
Separate the eggs. Beat the egg yolks with the sugar and vanilla sugar until they lighten in color and become creamy.
Add 12 tablespoons of Coca-Cola over the yolks. Mix.
Incorporate the flour, baking powder, and cocoa. Mix until you get a homogeneous composition.
Beat the egg whites until stiff peaks form, separately, with a mixer.
Add the egg white foam over the yolk mixture, gently folding from bottom to top.
Line a baking tray with parchment paper. Pour the mixture and level it out.
Place the tray in the oven at 180°C for 20-30 minutes, depending on the oven. Test with a toothpick. It was ready in 25 minutes for me.
Remove the batter from the oven and let it cool completely before peeling off the parchment paper.
2. Prepare the coconut cream:
Whip the liquid cream very well until firm.
Add the grated coconut and mix gently until the cream is homogeneous.
3. Prepare the chocolate cream:
Break the chocolate with nuts into pieces and melt it in the microwave or in a bain-marie. Mix until completely melted.
Add the soft (not melted) margarine and mix.
Pour the cold liquid cream over the chocolate and margarine mixture. Mix everything at medium speed for 2-3 minutes until it becomes a cohesive cream.
4. Assemble the cake:
Place the cooled batter on a clean tray. Spread the coconut cream evenly over the batter, right to the edges.
Place a layer of plain biscuits, one next to the other, over the coconut cream. Press them lightly to fix them.
Spread the chocolate cream over the biscuit layer with a spatula.
Refrigerate the cake for at least 2-3 hours to set the creams and soften the biscuits a bit.
5. Decorate:
Grate cooking chocolate over the entire surface. Sprinkle chocolate chips if desired.
Cut and serve cold.
Why I make this recipe often
I find it practical and quite safe even if you don't have much experience with batters. The Coca-Cola batter remains soft, and the creams are not complicated. It keeps well in the fridge and is suitable for several days. When you have to make something for a larger meal or occasion, it's good to make it a day in advance.
Tips and variations
Tips
Do not remove the batter from the tray while it's hot – it can break easily.
If the cream for the coconut cream doesn't whip well, chill everything for 10 minutes and try again.
Plain biscuits are important; do not use cream-filled or strongly flavored ones.
Substitutions
You can replace margarine with butter in the chocolate cream if you want, but it will be softer. The vegetable cream (Hulala) is stable, but if you don't have it, use well-whipped natural cream.
Biscuits can be plain or another type of simple biscuit without strong flavors.
Variations
You can use another type of chocolate (without nuts) for the cream if you don't want crunchy pieces.
If you don't have Coca-Cola, other dark carbonated drinks will work too, but the taste will change slightly.
For decoration, you can just use grated chocolate if you don't have chocolate chips.
Serving ideas
It cuts best with a knife dipped in hot water.
It works well as a dessert for family meals or parties, as it portions easily and looks good on a platter.
Frequently asked questions
Can I use another carbonated drink in the batter if I don't have Coca-Cola?
Yes, but the taste and color will be slightly different. The closest is cola-type soda, but do not use fruit-flavored sodas.
How long does the cake last in the fridge?
It lasts 3-4 days without problems, covered well. The biscuits become softer after the first day.
Can I use a convection oven for the batter?
You can, but reduce the temperature by 10-15 degrees compared to the conventional one. Check the batter after 20 minutes.
Can the cake be frozen?
I do not recommend it, as the creams with whipped cream do not withstand freezing and they lose texture upon thawing.
What size should the tray be for this recipe?
A standard baking tray, approximately 25x35 cm, but it doesn't have to be exact. The thickness of the batter matters more – it shouldn't be too thin.
Nutritional values (estimated)
The cake has approximately 350-400 kcal per serving (for 12 large servings).
Approximately 7 g protein, 25 g carbohydrates, 22 g fat per serving.
These are rough estimates, varying depending on the amount of cream used and the type of ingredients. The cake is quite rich in fats and sugar, making it suitable as an occasional dessert.
Storage and reheating
Store in the fridge, covered with foil or in a container with a lid. No need to reheat; it is served cold. I do not recommend keeping it at room temperature for more than 2 hours, especially in summer. It is not suitable for freezing – the creams lose their texture when thawed. Consume within 3-4 days for optimal taste.
Quick Info
Total time: approximately 3-4 hours (including cooling)
Preparation time: 40 minutes
Baking time: 20-30 minutes
Servings: 12-15, depending on portion size
Difficulty: medium
Recipe type: homemade cake for family or occasions
Ingredients
For the batter:
5 eggs
6 tablespoons sugar
1 packet vanilla sugar
8 tablespoons flour
1 packet baking powder
1 tablespoon cocoa
12 tablespoons Coca-Cola
1 package (or bag) of plain biscuits (for the layer between creams)
For the coconut cream:
450 ml liquid cream (I use Hulala, but any other vegetable liquid cream works)
75 g grated coconut
For the chocolate cream:
100 g chocolate with nuts
50 ml liquid cream
150 g margarine (I used Unirea)
For decoration:
100 g cooking chocolate
chocolate chips (to taste)
Preparation method
1. Prepare the batter:
Separate the eggs. Beat the egg yolks with the sugar and vanilla sugar until they lighten in color and become creamy.
Add 12 tablespoons of Coca-Cola over the yolks. Mix.
Incorporate the flour, baking powder, and cocoa. Mix until you get a homogeneous composition.
Beat the egg whites until stiff peaks form, separately, with a mixer.
Add the egg white foam over the yolk mixture, gently folding from bottom to top.
Line a baking tray with parchment paper. Pour the mixture and level it out.
Place the tray in the oven at 180°C for 20-30 minutes, depending on the oven. Test with a toothpick. It was ready in 25 minutes for me.
Remove the batter from the oven and let it cool completely before peeling off the parchment paper.
2. Prepare the coconut cream:
Whip the liquid cream very well until firm.
Add the grated coconut and mix gently until the cream is homogeneous.
3. Prepare the chocolate cream:
Break the chocolate with nuts into pieces and melt it in the microwave or in a bain-marie. Mix until completely melted.
Add the soft (not melted) margarine and mix.
Pour the cold liquid cream over the chocolate and margarine mixture. Mix everything at medium speed for 2-3 minutes until it becomes a cohesive cream.
4. Assemble the cake:
Place the cooled batter on a clean tray. Spread the coconut cream evenly over the batter, right to the edges.
Place a layer of plain biscuits, one next to the other, over the coconut cream. Press them lightly to fix them.
Spread the chocolate cream over the biscuit layer with a spatula.
Refrigerate the cake for at least 2-3 hours to set the creams and soften the biscuits a bit.
5. Decorate:
Grate cooking chocolate over the entire surface. Sprinkle chocolate chips if desired.
Cut and serve cold.
Why I make this recipe often
I find it practical and quite safe even if you don't have much experience with batters. The Coca-Cola batter remains soft, and the creams are not complicated. It keeps well in the fridge and is suitable for several days. When you have to make something for a larger meal or occasion, it's good to make it a day in advance.
Tips and variations
Tips
Do not remove the batter from the tray while it's hot – it can break easily.
If the cream for the coconut cream doesn't whip well, chill everything for 10 minutes and try again.
Plain biscuits are important; do not use cream-filled or strongly flavored ones.
Substitutions
You can replace margarine with butter in the chocolate cream if you want, but it will be softer. The vegetable cream (Hulala) is stable, but if you don't have it, use well-whipped natural cream.
Biscuits can be plain or another type of simple biscuit without strong flavors.
Variations
You can use another type of chocolate (without nuts) for the cream if you don't want crunchy pieces.
If you don't have Coca-Cola, other dark carbonated drinks will work too, but the taste will change slightly.
For decoration, you can just use grated chocolate if you don't have chocolate chips.
Serving ideas
It cuts best with a knife dipped in hot water.
It works well as a dessert for family meals or parties, as it portions easily and looks good on a platter.
Frequently asked questions
Can I use another carbonated drink in the batter if I don't have Coca-Cola?
Yes, but the taste and color will be slightly different. The closest is cola-type soda, but do not use fruit-flavored sodas.
How long does the cake last in the fridge?
It lasts 3-4 days without problems, covered well. The biscuits become softer after the first day.
Can I use a convection oven for the batter?
You can, but reduce the temperature by 10-15 degrees compared to the conventional one. Check the batter after 20 minutes.
Can the cake be frozen?
I do not recommend it, as the creams with whipped cream do not withstand freezing and they lose texture upon thawing.
What size should the tray be for this recipe?
A standard baking tray, approximately 25x35 cm, but it doesn't have to be exact. The thickness of the batter matters more – it shouldn't be too thin.
Nutritional values (estimated)
The cake has approximately 350-400 kcal per serving (for 12 large servings).
Approximately 7 g protein, 25 g carbohydrates, 22 g fat per serving.
These are rough estimates, varying depending on the amount of cream used and the type of ingredients. The cake is quite rich in fats and sugar, making it suitable as an occasional dessert.
Storage and reheating
Store in the fridge, covered with foil or in a container with a lid. No need to reheat; it is served cold. I do not recommend keeping it at room temperature for more than 2 hours, especially in summer. It is not suitable for freezing – the creams lose their texture when thawed. Consume within 3-4 days for optimal taste.