I prepared the coconut cake for the first time after the holidays, when I had some Dr. Oetker ingredients received as a gift. This recipe doesn’t give me headaches, it’s quick to make and doesn’t require complicated techniques. The base is lightly airy, with a bit of coconut for flavor, and the chocolate cream is simple and binds well. I’ve made it several times already and I know exactly how it looks and what details deserve attention.
Quick Info
Total time: about 1 hour and 40 minutes (including cooling)
Preparation time: 30 minutes
Baking time: 25 minutes
Servings: about 24 cubes (25x35 cm tray)
Difficulty: easy to medium
Recipe type: homemade cake, suitable for festive platters or quick dessert
Ingredients
Base:
6 eggs
6 tablespoons sugar
7 tablespoons flour
3 tablespoons oil
1/2 vanilla pod
1/2 packet Dr. Oetker baking powder
2 teaspoons Dr. Oetker yellow food coloring (can be omitted for natural color)
2 tablespoons coconut
Chocolate cream:
2 eggs
125 g sugar
50 g Dr. Oetker dark cocoa
1 vial Dr. Oetker rum essence
250 g butter or margarine
Coconut (for rolling the cakes after glazing)
Preparation Method
1. Separating the eggs and preparing the base
Break the eggs and separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. Add the sugar, one tablespoon at a time, and continue beating until you have a firm, glossy meringue.
2. Yolks with oil
In a separate bowl, whisk the yolks with the oil until combined. Pour the yolk mixture over the egg whites, using a mixer on low speed or a spatula, gently folding to avoid losing air from the egg whites.
3. Flavors and dry ingredients
Add the food coloring and the seeds from half a vanilla pod (or essence if you don’t have a pod). Sift the flour with the baking powder and fold it in, along with the two tablespoons of coconut, mixing gently until combined. Do not overmix, just enough to combine the ingredients.
4. Baking
Line the 25x35 cm tray with baking paper and pour in the mixture. Level it out without pressing too much. Place the tray in the preheated oven at 180°C for about 25 minutes. Do the toothpick test – if it comes out clean, the base is ready. Remove the tray and let the base cool in the tray.
5. Chocolate cream
Put the eggs and sugar in a saucepan with thicker walls. Stir continuously over low heat until the sugar melts. Add the cocoa and butter (or margarine). Mix slowly until the cream binds – it shouldn’t be too thick, but not liquid either. Remove from heat and add the rum essence. Let the cream cool to room temperature.
6. Cutting the base and assembling
When the base is completely cool, remove it from the tray and cut it into suitably sized cubes. Dip the top of each cube into the cooled cream, then roll the glazed side in coconut. Repeat with all pieces.
7. Cooling and serving
Arrange the cakes on a platter and refrigerate for at least an hour to firm up the cream. Serve after they have cooled well.
Why I make this recipe often
It’s a quick cake, you don’t have many dishes to wash, and the ingredients are ones I usually have at home. The base doesn’t dry out quickly, and the rum cream makes all the difference. I can easily adapt it, and if needed, it can be transported without breaking.
Tips and variations
Tips
The cream should be stirred continuously over low heat, otherwise there’s a risk of it sticking.
If the base seems too dry after baking, it can be lightly soaked with cold milk, but usually, that’s not necessary.
The yellow coloring gives a cheerier hue to the base but doesn’t affect the taste; it can be omitted.
Substitutions
Instead of butter, you can use margarine with 80% fat for the chocolate cream.
The vanilla pod can be replaced with liquid essence.
Variations
The chocolate cream can also be made with just cocoa and milk, but the texture won’t be as smooth.
For a more intense coconut flavor, you can add 1-2 tablespoons of coconut to the warm cream as well.
The cubes can be completely dipped in cream, not just halfway, if you want a thicker glaze.
Serving ideas
They can be placed on wax paper or a flat platter and kept in the fridge until serving, to allow the glaze to set. The cake can also be stored in covered boxes if you want to transport it.
Frequently asked questions
1. Can I use just vanilla essence instead of the pod?
Yes, you can use vanilla essence instead of the seeds from the pod. It doesn’t affect the texture of the base.
2. Does the cream need to be beaten with a mixer or just stirred over heat?
It just needs to be stirred well over low heat until it binds and the sugar melts. No mixer is needed.
3. Can the base be cut when it’s warm?
No, it needs to cool completely to avoid crumbling.
4. Can I use a different tray shape?
Yes, but the thickness ratio changes. I recommend keeping a similar surface area (about 25x35 cm) for the same proportions.
5. Can the coconut be omitted?
Yes, but the cake won’t have the same identity. However, the texture of the base isn’t too affected.
Nutritional values (estimates)
One serving (out of 24): approximately 190-210 kcal
Protein: 2-3 g
Fat: 12 g
Carbohydrates: 18-20 g
The estimate is for the version with butter and all the cream used. The exact number varies depending on how much coconut sticks and how much cream remains.
Storage and reheating
The cake is best stored in the fridge, in a closed container, for up to 4 days. Freezing is not recommended. It’s not reheated – it’s served cold, straight from the fridge. If it sits longer at room temperature, the cream may soften, but it won’t run.
Quick Info
Total time: about 1 hour and 40 minutes (including cooling)
Preparation time: 30 minutes
Baking time: 25 minutes
Servings: about 24 cubes (25x35 cm tray)
Difficulty: easy to medium
Recipe type: homemade cake, suitable for festive platters or quick dessert
Ingredients
Base:
6 eggs
6 tablespoons sugar
7 tablespoons flour
3 tablespoons oil
1/2 vanilla pod
1/2 packet Dr. Oetker baking powder
2 teaspoons Dr. Oetker yellow food coloring (can be omitted for natural color)
2 tablespoons coconut
Chocolate cream:
2 eggs
125 g sugar
50 g Dr. Oetker dark cocoa
1 vial Dr. Oetker rum essence
250 g butter or margarine
Coconut (for rolling the cakes after glazing)
Preparation Method
1. Separating the eggs and preparing the base
Break the eggs and separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. Add the sugar, one tablespoon at a time, and continue beating until you have a firm, glossy meringue.
2. Yolks with oil
In a separate bowl, whisk the yolks with the oil until combined. Pour the yolk mixture over the egg whites, using a mixer on low speed or a spatula, gently folding to avoid losing air from the egg whites.
3. Flavors and dry ingredients
Add the food coloring and the seeds from half a vanilla pod (or essence if you don’t have a pod). Sift the flour with the baking powder and fold it in, along with the two tablespoons of coconut, mixing gently until combined. Do not overmix, just enough to combine the ingredients.
4. Baking
Line the 25x35 cm tray with baking paper and pour in the mixture. Level it out without pressing too much. Place the tray in the preheated oven at 180°C for about 25 minutes. Do the toothpick test – if it comes out clean, the base is ready. Remove the tray and let the base cool in the tray.
5. Chocolate cream
Put the eggs and sugar in a saucepan with thicker walls. Stir continuously over low heat until the sugar melts. Add the cocoa and butter (or margarine). Mix slowly until the cream binds – it shouldn’t be too thick, but not liquid either. Remove from heat and add the rum essence. Let the cream cool to room temperature.
6. Cutting the base and assembling
When the base is completely cool, remove it from the tray and cut it into suitably sized cubes. Dip the top of each cube into the cooled cream, then roll the glazed side in coconut. Repeat with all pieces.
7. Cooling and serving
Arrange the cakes on a platter and refrigerate for at least an hour to firm up the cream. Serve after they have cooled well.
Why I make this recipe often
It’s a quick cake, you don’t have many dishes to wash, and the ingredients are ones I usually have at home. The base doesn’t dry out quickly, and the rum cream makes all the difference. I can easily adapt it, and if needed, it can be transported without breaking.
Tips and variations
Tips
The cream should be stirred continuously over low heat, otherwise there’s a risk of it sticking.
If the base seems too dry after baking, it can be lightly soaked with cold milk, but usually, that’s not necessary.
The yellow coloring gives a cheerier hue to the base but doesn’t affect the taste; it can be omitted.
Substitutions
Instead of butter, you can use margarine with 80% fat for the chocolate cream.
The vanilla pod can be replaced with liquid essence.
Variations
The chocolate cream can also be made with just cocoa and milk, but the texture won’t be as smooth.
For a more intense coconut flavor, you can add 1-2 tablespoons of coconut to the warm cream as well.
The cubes can be completely dipped in cream, not just halfway, if you want a thicker glaze.
Serving ideas
They can be placed on wax paper or a flat platter and kept in the fridge until serving, to allow the glaze to set. The cake can also be stored in covered boxes if you want to transport it.
Frequently asked questions
1. Can I use just vanilla essence instead of the pod?
Yes, you can use vanilla essence instead of the seeds from the pod. It doesn’t affect the texture of the base.
2. Does the cream need to be beaten with a mixer or just stirred over heat?
It just needs to be stirred well over low heat until it binds and the sugar melts. No mixer is needed.
3. Can the base be cut when it’s warm?
No, it needs to cool completely to avoid crumbling.
4. Can I use a different tray shape?
Yes, but the thickness ratio changes. I recommend keeping a similar surface area (about 25x35 cm) for the same proportions.
5. Can the coconut be omitted?
Yes, but the cake won’t have the same identity. However, the texture of the base isn’t too affected.
Nutritional values (estimates)
One serving (out of 24): approximately 190-210 kcal
Protein: 2-3 g
Fat: 12 g
Carbohydrates: 18-20 g
The estimate is for the version with butter and all the cream used. The exact number varies depending on how much coconut sticks and how much cream remains.
Storage and reheating
The cake is best stored in the fridge, in a closed container, for up to 4 days. Freezing is not recommended. It’s not reheated – it’s served cold, straight from the fridge. If it sits longer at room temperature, the cream may soften, but it won’t run.