Coconut Cake

Coconut Cake: Coconut Home Delight

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

Cocosana cake is a perfect choice for those times when you want to impress family and friends with a spectacular homemade dessert. The cocoa layer of the pastry blends harmoniously with the fine coconut cream, and the chocolate icing adds a touch of refinement. This simple but flavorful recipe is ideal for any occasion and is sure to bring smiles to the faces of your loved ones.

Ingredients needed:

*For the batter:*
- 6 fresh eggs
- 6 tablespoons sugar
- 6 tablespoons flour
- 3 tablespoons cocoa
- 6 tablespoons oil (you can use sunflower or rapeseed oil)
- ½ sachet baking powder

*For the cream:*
- 4 tablespoons flour
- 250 ml milk (preferably whole milk for a richer taste)
- 150 g sugar
- 100 g coconut flakes
- 200 g Unirea cream margarine (or butter if you prefer)

*For the icing:*
- 200 g powdered sugar
- 2 tbsp cocoa
- 1 tablespoon oil
- 3 tablespoons boiling water

Step by step for a perfect result:

1. Preparing the batter:
- Start by separating the egg whites from the yolks. It's important that the bowl in which you beat the egg whites is perfectly clean, with no trace of grease, in order to obtain a well beaten foam.
- Beat the egg whites until stiff, then add the sugar, one tablespoon at a time, continuing to beat until completely dissolved.
- Add the egg yolks, oil, cocoa, cocoa, flour and baking powder, mixing with a spatula until smooth. It's important not to over-mix to avoid losing air.
- Line a smaller baking tray with baking paper and pour the batter evenly. Bake in a preheated oven at 180°C for 30 minutes or until a toothpick inserted in the middle comes out clean.

2. Making the cream:
- In a saucepan, mix the milk with the sugar and flour. Place over medium heat and stir constantly to avoid lumps.
- Once the mixture starts to boil and thickens, add the coconut flakes and continue stirring for a few minutes.
- Remove from heat and allow to cool. In a separate bowl, beat the margarine at room temperature until creamy, then add a tablespoon of the coconut cream, whisking continuously to make a smooth, even mixture.

3. Prepare the frosting:
- In a bowl, mix the powdered sugar and cocoa. Add the oil and hot water, mixing well until you have a smooth glaze. Make sure there are no lumps.

4. Assemble the cake:
- Once the top has cooled, cut it in half horizontally. Place one half on a plate and spread the coconut cream evenly over it.
- Cover with the other half and pour the cocoa icing over the top, making sure to spread it evenly.
- Refrigerate the cake for at least 1 hour to allow the frosting to set.

5. Serving:
- Cut the cake into squares and serve with a glass of cold milk or a cup of coffee. You can also add a few toasted nuts on top for extra texture.

Useful tips:
- If you want to give the cake a twist, you can replace some of the coconut with ground almonds or add a few drops of vanilla essence to the cream.
- Make sure all the ingredients are at room temperature to get an even mixture.
- If you don't have margarine, butter will work perfectly, giving a richer taste and texture.

Frequently Asked Questions:
- Can I use whole-wheat flour? Yes, but keep in mind that the texture of the cake will be a little different, denser.
- How can I store the cake? You can refrigerate it in an airtight container for up to a week.

Nutritional benefits:
This cake contains nutritious ingredients such as coconut, which is high in fiber and healthy fats, and eggs provide quality protein. However, it is important to eat in moderation due to the sugar and fat content.

Cocosana cake is not just a dessert; it's a delicious experience that takes you back to fond childhood memories and family meals. So embrace the art of cooking and enjoy every bite of this cookie. Enjoy!