Coconut cake

Name: Coconut cake - Ofelia C.
Ingredients: 7; 8 tablespoons of flour; 250 ml of milk; 300 g of sugar; 200 g of margarine; 8 eggs; 100 g of coconut (I used 80 g because thats all I had); a pinch of salt; 1 vanilla essence.

Dessert - Coconut cake by Ofelia C. - Recipia

Coconut cake is made in two stages: first, a light base with meringue and coconut is baked, then the cream with egg yolks, milk, and margarine is added. The top layer should not be allowed to harden completely in the oven; it is normal for it to remain slightly soft when the cake is removed. After cooling, it is easier to cut and retains its layers well. Quick info Preparation time: about 10-15 minutes for mixing and preparing the compositions Baking time: 25 minutes for the first layer, then as long as necessary for browning the second layer Total time: cannot be exactly determined, as the second baking is done until the cake is lightly browned Servings: the number depends on the size of the pieces Difficulty: easy to medium Recipe type: homemade coconut cake, meringue base, and baked cream Ingredients For the coconut base 8 eggs, separated into whites and yolks 200 g sugar 6 tablespoons flour 100 g grated coconut 1 vanilla essence 1 pinch of salt For the yolk layer The remaining sugar, up to a total of 300 g 200 g margarine 250 ml milk 1-2 tablespoons flour, from the total of 7-8 tablespoons The remaining yolks from preparing the base The amount of coconut can be adjusted within the limits of the recipe. In the original version, 80 g was used, although the amount listed in the ingredients is 100 g. Preparation method 1. Prepare the base Separate the egg whites from the yolks. Place the egg whites in a clean bowl, add a pinch of salt, and mix until you obtain a foam. Gradually add 200 g of sugar and continue mixing until you achieve a light, well-bound meringue. 2. Incorporate the flour and coconut Put the 6 tablespoons of flour over the meringue and gently fold in with a silicone spatula, from bottom to top. It is important not to mix too vigorously, so the meringue does not lose too much volume. Add the vanilla essence to the coconut, then add the coconut to the mixture. Gently combine until the mixture is uniform. 3. Bake the first layer Pour the mixture into a smaller baking tray. The oven should be preheated to 180 degrees. Bake the base for 25 minutes. During this time, prepare the yolk and margarine mixture, as it will be poured over the first layer immediately after the base is taken out of the oven. 4. Prepare the yolk cream Cream the margarine with the remaining sugar until you obtain a homogeneous mixture. The yolks are dissolved in slightly warm milk, then the margarine and sugar mixture is added. Mix well. Finally, incorporate the remaining flour, which is one or two tablespoons, depending on the total amount used. Mix carefully, so that no lumps form. Put the mixture in the fridge for about 10-15 minutes. 5. Add the second layer After the first layer has been in the oven for 25 minutes, take the tray out and pour the yolk mixture on top. Smooth the surface gently. Put the tray back in the oven and let the cake bake until the top layer is nicely browned. It should remain slightly soft when the cake is taken out, not harden completely in the oven. 6. Cool and cut Let the cake cool before cutting it. After cooling, portion it and serve it plain. Why I make the recipe often It is a practical cake when you have several eggs on hand and want to use both the whites and yolks in the same recipe. The coconut base is prepared quickly, and the second layer is poured directly over it and baked together with the cake. Additionally, no separate decoration is needed. After cooling, it can be cut into pieces and served as is. Tips and variations Tips The egg whites should be beaten before adding the sugar, then the sugar is incorporated gradually. This way, a more uniform meringue is obtained. The flour is mixed into the meringue with a spatula, from bottom to top. If mixed too vigorously, the mixture may become denser. The coconut is first combined with the vanilla essence, according to the recipe, and then added to the egg white mixture. The milk for the yolks should be just slightly warm, not hot. The margarine and sugar mixture should be well homogenized before adding the flour. If lumps form after adding the flour, mix carefully until the mixture is as smooth as possible. The cream should be poured over the first layer after 10-15 minutes of cooling. During the second baking, watch the color of the top layer. A slightly soft texture is normal, especially while the cake is still warm. Substitutions In the original recipe, margarine is used. This is not substituted in the basic version, as it is part of the yolk mixture. For coconut, you can use 80 g, as was used in the mentioned version, or 100 g, as stated in the ingredients list. The total amount of flour is 7-8 tablespoons. Six tablespoons go into the egg white base, and the rest is added to the yolk mixture. Variations The simplest variation is to use 80 g or 100 g of coconut, depending on what you have available. With 80 g, the coconut flavor is slightly more discreet, while with 100 g, the base layer will have a more pronounced coconut taste. You can also adjust the amount of flour in the second part within the limits of the 7-8 tablespoons indicated in the recipe. It is important that the flour left after the 6 tablespoons used for the base is incorporated without lumps. Serving ideas The cake is served after it has cooled and can be cut into square or rectangular pieces. It does not need an additional layer on top, as the yolk layer browns in the oven. Frequently asked questions Why is the cake baked in two stages? The first layer, made from egg whites, sugar, flour, and coconut, must first stay in the oven for 25 minutes. The yolk mixture is added after this first baking, and then the cake is put back in the oven for browning. How long is the second baking? The recipe does not specify an exact number of minutes for the second baking. The cake is left until the top layer is nicely browned. The surface should still be slightly soft when taken out of the oven. Can I use less coconut? Yes. In the mentioned version, 80 g of coconut was used, although 100 g appears in the ingredients list. The amount can be chosen between these two values, depending on what you have available. What should I do if lumps form in the yolk cream? Mix the composition well after adding the flour, before putting it in the fridge. The flour should be incorporated gradually and homogenized carefully. When can I cut the cake? The cake should be allowed to cool after baking. While it is hot, the top layer is softer, and the pieces will not cut as easily. Nutritional values The values below are estimates and are calculated for approximately 100 g of cake, using 100 g of coconut and about 7-8 tablespoons of flour. Values may vary depending on the type of margarine, the exact amount of flour, and the final size of the cake. Calories: approximately 350-420 kcal Proteins: approximately 6-8 g Carbohydrates: approximately 38-45 g Fats: approximately 20-25 g A large part of the carbohydrates comes from sugar and flour, while the fats mainly come from margarine, yolks, and coconut. For an exact value per serving, the weight of the cake after baking and the final number of pieces would be needed. Storage and reheating After cooling, the cake should be stored covered, so the top layer does not dry out. Since the recipe contains milk, eggs, and margarine, it is safer to keep it in the fridge if not consumed on the same day. Reheating is not necessary. It can be served cold or left at room temperature for a while before portioning. Reheating may soften the yolk layer too much and does not provide an advantage to this cake.

Coconut cake

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