Coconut cake with vanilla cream

The coconut and vanilla cream cake is a delightful dessert that combines the fluffy textures of the base with the fine and creamy flavors of the vanilla cream, all topped with a decadent chocolate glaze. This recipe is not only simple and quick but also rich in history, with deep roots in the culinary traditions of many cultures. Coconut, with its tropical aroma, has been used in desserts for centuries, and its combination with vanilla adds a touch of elegance and refinement.

The total preparation time for this cake is approximately 1 hour and 30 minutes, and the recipe yields 12 delicious servings.

Ingredients:

For the base:
- 4 egg whites
- 150 g sugar
- 50 g coconut
- 3 tablespoons flour
- 1 packet vanilla sugar

For the vanilla cream:
- 4 egg yolks
- 3 packets vanilla sugar
- 4 tablespoons flour
- 4 tablespoons sugar
- 200 ml milk
- 250 g butter
- 1 tablespoon coconut

For the chocolate glaze:
- 200 g white chocolate
- 1 tablespoon butter

For decoration:
- Grated coconut

Step by step:

Step 1: Preparing the base
1. Start by separating the egg whites from the yolks. Ensure that the bowl you will use to beat the egg whites is clean and dry, as any trace of fat can prevent the egg whites from whipping properly.
2. Add a pinch of salt to the egg whites and begin mixing at medium speed. After a few minutes, when the egg whites have started to firm up, gradually add the sugar. Continue mixing until you achieve a firm and glossy meringue.
3. In another bowl, combine the flour with the coconut and vanilla sugar. Sifting these ingredients helps prevent lumps from forming.
4. Using a spatula, gently fold the flour and coconut mixture into the meringue, using a delicate folding motion to avoid deflating the egg whites.
5. Preheat the oven to 180°C. Grease a 20x30 cm baking pan with butter and dust with flour. Pour the batter into the pan and bake for 25-30 minutes, or until the base is lightly browned. Check for doneness using a toothpick – if it comes out clean, the base is perfect.

Step 2: Preparing the vanilla cream
1. In a bowl, whisk the egg yolks with the sugar and vanilla sugar until the mixture becomes light in color and creamy. This step is crucial, as the air incorporated at this stage will make the cream fluffier.
2. Add the flour and mix well to avoid lumps.
3. Dilute the mixture with the cold milk, ensuring it is homogeneous.
4. Place the mixture over a double boiler and cook, stirring constantly, until the cream thickens. This process can take between 10 and 15 minutes. Make sure not to leave it unattended, as it can stick to the bottom of the pot.

Step 3: Combining the ingredients
1. Once the cream has thickened, let it cool completely. In the meantime, beat the butter in another bowl until fluffy.
2. Once the vanilla cream has cooled, gradually incorporate it into the beaten butter, mixing well. Finally, add the coconut and mix gently.

Step 4: Preparing the chocolate glaze
1. Break the white chocolate into small pieces and melt it over a double boiler. Add the butter and stir until everything is smooth. Let it cool slightly.

Step 5: Assembling the cake
1. Once the base has cooled completely, spread the vanilla cream evenly over the surface, leveling it well.
2. Pour the chocolate glaze over the cream and use a spatula to spread it evenly.
3. Decorate with grated coconut for an elegant and appetizing appearance.

Step 6: Cooling and serving
1. Allow the cake to cool at room temperature, then refrigerate for at least 2 hours before cutting. This will allow the flavors to meld and make slicing easier.

Practical tips:
- If you don't have white chocolate, you can use dark or milk chocolate, but keep in mind that the taste will be different.
- You can add a splash of almond or rum extract to the vanilla cream for a more intense flavor.
- A delicious variation is to add fresh fruits, such as raspberries or strawberries, on top of the cream before pouring the chocolate glaze.

Frequently asked questions:
- Can I use duck eggs instead of chicken eggs?
Yes, duck eggs can be used, but they have a stronger flavor, so adjust the sugar amount according to your taste.
- How can I make this cake without sugar?
You can experiment with natural sweeteners like stevia or erythritol, but the final result may vary.

Delicious pairings:
This cake pairs perfectly with a cup of aromatic coffee or freshly brewed green tea. Additionally, a scoop of vanilla ice cream alongside will turn the dessert into a true feast!

Nutritional benefits:
The coconut and vanilla cream cake is a good source of healthy fats from the coconut and butter. The eggs provide quality protein, while the vanilla cream adds a dose of calcium from the milk. However, moderate consumption is recommended due to the sugar content.

This dessert is not only a treat for the taste buds but also an excellent way to bring joy to any occasion. So, get ready to amaze everyone with this delicious cake and enjoy every moment of the cooking process!