Coconut cake, cookies, and coffee cream

Coconut Cake with Coffee Cream

Do you dream of a dessert that transports you to a world of delicious flavors and refined textures? I invite you to prepare a coconut cake with coffee cream, a recipe that combines fluffy layers with a fine vanilla cream and a splash of coffee. Whether you enjoy it at a gathering with friends or serve it on a quiet evening at home, this cake will quickly become the star of your table.

Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 4 hours (including cooling time)
Number of servings: 12

Required ingredients:

For the coconut layer:
- 4 egg whites
- 5 tablespoons of sugar
- 2-3 tablespoons of flour
- 50 g coconut

For the cocoa layer:
- 3 eggs
- 3-4 tablespoons of sugar
- 3 tablespoons of flour
- 1 tablespoon of cocoa
- 3 tablespoons of oil
- 1 teaspoon baking powder

For the cream:
- 4 egg yolks
- 6 tablespoons of sugar
- 25 g starch
- 300 ml milk
- 3 teaspoons instant coffee
- 200 ml liquid cream

For the syrup:
- 120 ml egg liqueur
- 250 ml water
- 2 tablespoons of sugar

For decoration:
- 1 pack of biscuits
- 100 g chocolate (dark or milk)
- 50 ml liquid cream
- Grated white chocolate or coconut for garnish

Step by step:

1. Preparing the coconut layer:
- Start by preheating the oven to 180°C (medium).
- In a bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar and continue mixing until you achieve a stiff, glossy meringue.
- Gently fold in the coconut and sifted flour using a spatula to maintain the air in the meringue.
- Pour the mixture into a baking pan (30x20 cm) lined with parchment paper and level the surface. Bake for 25-30 minutes or until a toothpick comes out clean. After baking, let it cool in the pan.

2. Preparing the cocoa layer:
- In another bowl, separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until foamy, then add the sugar and mix until dissolved.
- Add the oil, egg yolks, flour, cocoa, and baking powder. Mix well until you obtain a homogeneous batter.
- Pour this mixture over the coconut layer and level. Bake at the same temperature for 25-30 minutes, then let cool.

3. Preparing the cream:
- In a saucepan, whisk the egg yolks with the sugar, then add the starch and milk. Place the mixture over low heat and stir continuously until thickened.
- Once the cream has thickened, let it cool. After it has cooled, mix the cream well and gradually add the liquid cream, stirring until creamy.

4. Preparing the syrup:
- In a bowl, mix the egg liqueur, water, and sugar until dissolved. This will add a delicious flavor to the layers.

5. Assembling the cake:
- Meanwhile, prepare the biscuits by soaking them in the prepared syrup.
- Soak the cocoa layer with half of the syrup. Then add the cream and level well.
- Place the soaked biscuits on top of the cream, then pour the chocolate glaze. You can prepare the glaze by melting the chocolate with 50 ml of liquid cream.
- Garnish with grated white chocolate or coconut.

6. Cooling and serving:
- Let the cake cool in the refrigerator for at least 3-4 hours before cutting. This cooling time allows the flavors to meld and the texture to become perfect.

Useful tips:
- If you don't have egg liqueur, you can use a simple syrup made from water and sugar with a little vanilla essence.
- You can replace coconut with ground almonds for a different variant.
- A great idea is to serve the cake alongside a cup of coffee or tea.

Nutritional benefits:
This cake contains protein from the eggs and cream but is also rich in carbohydrates from sugar and flour. Coconut provides healthy fats and fiber.

Calories:
A serving of cake has approximately 250-300 calories, depending on the ingredients used.

Delicious combinations:
This cake pairs perfectly with vanilla ice cream or a scoop of whipped cream, bringing a balance of textures and flavors.

I hope this coconut cake with coffee cream recipe brings smiles to the faces of your loved ones and transforms any occasion into a special moment! Try making it and enjoy every bite!