Coconut cake with vanilla cream

Coconut and vanilla cream cake is a dessert that has won the hearts of many, quickly becoming a favorite online. With a moist base and a delicious cream, this recipe perfectly combines flavors and textures, offering a memorable tasting experience. Additionally, it is a versatile recipe that allows for easy variations, so you can customize the dessert to your preferences. Let's discover together how to prepare it step by step!

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12

Ingredients

For the base:
- 150 g butter (room temperature)
- 80 g sugar
- 1 tablespoon cocoa powder
- 250 g flour
- A pinch of salt
- 1/2 packet baking powder
- 1-2 tablespoons sour cream (to achieve a moister dough)

For the coconut cream:
- 6 egg whites
- A pinch of salt
- 10 tablespoons sugar
- 180 g coconut (preferably unsweetened, for a more intense flavor)

For the vanilla cream:
- 6 egg yolks
- 150 g sugar
- 3 heaping tablespoons flour
- 1 packet vanilla pudding
- 300 ml milk
- Vanilla extract (to taste)
- 200 g butter (melted and cooled)
- 3 tablespoons cream cheese (optional, but recommended for a creamy texture)

Preparation

Step 1: Preparing the base
Start by preheating the oven to 170 degrees Celsius. In a large bowl, combine the flour, salt, cocoa powder, sugar, and baking powder, mixing the dry ingredients well. Cut the butter into small cubes and add it to the flour mixture. Using your fingers, knead the mixture until you achieve a crumbly texture.

Add the sour cream and continue kneading until the dough becomes homogeneous. Divide the dough into two equal parts and roll each piece out on a lightly floured surface.

Line a baking tray (approximately 20x30 cm) with parchment paper and place the first sheet of dough in the tray.

Step 2: Preparing the coconut cream
In a clean bowl, beat the egg whites with a pinch of salt until they become frothy. Gradually add the sugar, continuing to mix until you obtain a firm meringue. Using a spatula, fold the coconut into the meringue, being careful not to deflate it.

Pour the coconut cream over the sheet of dough in the tray and level it with a spatula. Carefully place the second sheet of dough on top, ensuring it is evenly distributed. Put the tray in the preheated oven and bake for 15-20 minutes or until the base is well baked. Remove the tray and let it cool completely.

Step 3: Preparing the vanilla cream
In a small saucepan, mix the egg yolks with the sugar, flour, and vanilla pudding. Gradually add the milk, constantly whisking to avoid lumps. Place the saucepan over low heat and stir continuously until the cream thickens. Once it reaches the desired consistency, remove from heat and add the melted butter and vanilla extract. Mix well to obtain a smooth cream.

Once the vanilla cream has cooled, add the cream cheese (if using) and mix well.

Step 4: Assembling the cake
Pour the vanilla cream over the cooled cake base and level it with a spatula. Cover the cake with plastic wrap and refrigerate for at least one hour before cutting.

Serving and variations
After the cake has cooled, cut it into squares and serve it with a sprinkle of grated chocolate on top or with a chocolate glaze for an extra flavor boost. This cake pairs perfectly with a scoop of vanilla ice cream or a berry sauce, bringing a contrasting flavor that will delight your taste buds.

Useful tips
- If you don't have vanilla pudding on hand, you can add an extra tablespoon of flour to thicken the vanilla cream.
- You can experiment with different flavors by adding a splash of rum or almond extract to the coconut cream for a unique taste.
- Make sure the egg whites are at room temperature to achieve a fluffier meringue.

Nutritional benefits
This cake contains nutritious ingredients, such as coconut, which is rich in fiber and healthy fats. The egg yolks provide essential vitamins and minerals, and while butter is calorie-dense, it can add flavor and texture.

Frequently asked questions
1. Can I use other types of nuts instead of coconut?
Yes, you can replace the coconut with ground almonds or walnuts for a different version.

2. How can I store the cake?
The cake stores well in the fridge, covered with plastic wrap, for a few days.

3. Can the cake be frozen?
Yes, you can freeze the cake, but it is recommended to cut it into portions first and place it in an airtight container.

This coconut and vanilla cream cake not only looks wonderful but also perfectly combines flavors, making it an ideal choice for any occasion. Whether you're preparing it for a party, a gathering with friends, or simply to treat yourself, you can't go wrong with this recipe. Enjoy!