Coconut Cake with Fruit Cocktail - Recipe No. 100

Coconut and Fruit Cocktail Cake - Recipe No. 100

Welcome to a sweet celebration! Today, we are celebrating an important milestone: our recipe number 100! To mark this moment, I present to you a wonderful cake, with a fluffy base and a delicious yogurt and fruit cream, covered with coconut. It is a perfect dessert for any occasion, whether it’s a party, an anniversary, or simply a warm afternoon.

Preparation time: 30 minutes
Baking time: 30-40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 8-10 servings

Ingredients

Base:
- 4 eggs
- 2 tablespoons of water
- 1 pinch of salt
- 4 tablespoons of sugar
- 2 tablespoons of oil (preferably sunflower oil)
- 4 tablespoons of grated coconut
- 4 tablespoons of flour
- 1 teaspoon of baking powder

Cream:
- 400 ml yogurt (choose one with 3.5% fat for a creamy texture)
- 8 tablespoons of sugar
- 2 cans of 230 g fruit cocktail (you can also use fresh fruits)
- 400 ml liquid cream
- 2 packets of gelatin (about 10 g each)
- 120 ml water (for gelatin)

Syrup:
- The syrup from the fruit (from the cocktail cans)

Glaze:
- 200 ml liquid cream
- Colored coconut (for decoration)

Step-by-Step Instructions

1. Preparing the Base

1. Preparing the ingredients: Start by separating the egg whites from the yolks. Make sure the bowls are clean and free of grease. This is essential for achieving a perfect meringue.

2. Beating the egg whites: In a large bowl, add the egg whites and the 2 tablespoons of water. Sprinkle a pinch of salt and begin mixing at medium speed. When the egg whites are foamy, gradually add the sugar, continuing to mix until you achieve a glossy and firm meringue.

3. Adding the yolks: In another bowl, beat the yolks with the oil until creamy. Add the yolk mixture over the meringue, gently folding with a spatula to avoid losing air.

4. Incorporating the dry ingredients: Sift the flour and baking powder, then add the grated coconut. Gently mix with the spatula until well combined.

5. Baking the base: Pour the batter into a greased round pan (26 cm) and place in the preheated oven at 180°C (moderate heat) for 30-40 minutes. Check with a toothpick; if it comes out clean, the base is ready. After baking, remove the base from the pan and let it cool on a rack.

2. Preparing the Cream

1. Draining the fruits: Open the fruit cocktail cans and let them drain well. Keep the syrup for the soaking.

2. Preparing the gelatin: Soak the gelatin in 120 ml of water for 10 minutes. Then, dissolve the gelatin over steam, stirring constantly until completely melted. Let it cool slightly.

3. Mixing the ingredients: In a bowl, mix the yogurt with the sugar until dissolved. Then, add the whipped cream and gently mix. Add the dissolved gelatin and mix quickly to avoid lumps forming.

4. Adding the fruits: Fold the drained fruits into the yogurt cream. Gently mix to avoid crushing the fruits.

3. Assembling the Cake

1. Soaking the base: Cut the base into two equal halves. Place the first half back in the baking pan, soak it with the reserved syrup.

2. Adding the cream: Pour the yogurt and fruit cream over the soaked base, leveling it well.

3. Finalizing the cake: Place the other half of the base on top and soak it again. Let the cake chill in the refrigerator for at least 2 hours to set.

4. Preparing the Glaze

1. Whipping the cream: Whip 200 ml of liquid cream until firm. Cover the cake with whipped cream and decorate with colored coconut.

2. Serving: You can serve the cake with a slice of pineapple or vanilla ice cream for a refreshing contrast. Additionally, a refreshing drink, such as fruit tea or a citrus cocktail, perfectly complements this dessert.

Chef's Tip

- Vary the fruits: You can replace the fruit cocktail with seasonal fresh fruits, such as strawberries, raspberries, or peaches, for a unique taste.
- Gelatin: Make sure the gelatin is not hot when adding it to the cream, otherwise it will start to coagulate and form lumps.
- Whipping the cream: To achieve perfect whipped cream, ensure that the bowl and beaters are well chilled.

Nutritional Benefits

This coconut and fruit cocktail cake is not only delicious but also offers nutritional benefits. Yogurt provides healthy probiotics, and fruits are an excellent source of vitamins and antioxidants. Coconut is also rich in fiber and can contribute to heart health.

Frequently Asked Questions

1. Can I use other types of flour? Yes, you can use whole wheat flour or gluten-free flour, but the texture will be different.
2. How can I make the cake less sweet? Reducing the amount of sugar in the cream and choosing a fruit cocktail with less sugar can help.
3. How long can the cake be stored? The cake can be kept in the refrigerator for 3-4 days, covered with plastic wrap to prevent drying out.

In conclusion, this coconut and fruit cocktail cake is more than just a dessert; it is a culinary experience that combines textures and flavors in a wonderful way. Each slice brings a touch of joy and celebration, so don’t hesitate to make it and share it with your loved ones! Enjoy!