Coconut Cream Cake
I have had several occasions for a more special cake and I keep returning to this version with a walnut and chocolate base and lots of coconut cream. Sometimes I added vanilla cream and egg liqueur, other times I didn't. I initially found the recipe in a magazine and modified a few details based on what works better in my kitchen.
Quick Info
Total time: about 2 hours (without extended cooling in the fridge)
Preparation time: 30-40 minutes for the base, plus 20-30 minutes for the cream and decoration
Baking time: 30-40 minutes
Servings: 12-16
Difficulty: medium
Recipe type: cake for birthdays or other special occasions
Ingredients
Base:
6 eggs
150 g sugar (I sometimes grind it to powder, it dissolves better)
1 packet vanilla sugar
50 g soft butter (taken out of the fridge in advance)
100 g dark cooking chocolate
150 g finely ground walnuts
200 g flour
1 teaspoon baking powder (optional, I add it for better rising)
1 pinch of salt
50 ml egg liqueur (optional, for added flavor)
- For syrup, if you want to soak: a little water and rum essence
Cream:
200 g white chocolate
200 g butter
100 ml liquid cream
300 g grated coconut (the classic recipe had 200 g, but I added more for texture)
1 packet vanilla sugar
1 egg yolk
2 tablespoons milk
200 ml vanilla cream (optional, I found it ready-made)
Decoration:
400 ml liquid cream
1 packet cream stabilizer
100 g dark chocolate
2 tablespoons milk
50 g butter
30 ml chocolate liqueur
1 tablespoon oil
almond flakes (optional, for decoration)
Preparation Method
1. Base
1. Take the butter out of the fridge a few hours in advance to soften.
2. Mix the butter with the sugar and vanilla sugar until it becomes a cream. I use a mixer at first, then place the bowl in a bain-marie.
3. Add the eggs one by one, mixing after each.
4. Melt the chocolate separately, in a bain-marie or microwave (be careful not to burn it), then add it to the egg mixture.
5. Pour in the egg liqueur if using, add the walnuts and salt. Keep everything over steam for about 15 minutes, stirring occasionally.
6. Remove the bowl from the steam and gradually add the sifted flour mixed with the baking powder. Mix everything well.
7. Prepare a round cake pan (20 cm), line it with baking paper or grease it with butter and flour.
8. Pour the mixture into the pan and level it.
9. Place in the preheated oven at medium heat (180°C) for 30-40 minutes. After 30 minutes, check with a toothpick; if it comes out clean, it's done.
10. Let the base cool completely in the pan, then remove it and cut it into 3 equal layers.
2. Syrup (optional)
1. It wasn't in the original recipe, but I sometimes soaked just the top layer with a little water mixed with rum essence.
3. Coconut Cream
1. In a saucepan, melt the white chocolate with the butter and liquid cream over low heat.
2. When melted, add the egg yolk, milk, and vanilla sugar, and mix vigorously.
3. Add the grated coconut and, if you want, the vanilla cream.
4. Let it thicken a little over heat, stirring continuously. Remove from heat and let the cream cool for a few minutes before using.
4. Assembly
1. Place the first layer of cake on a platter.
2. Spread one-third of the cream. Continue with the second layer and the remaining cream, finishing with the last layer of cake on top.
3. If you soaked it, pour the syrup over the last layer.
5. Whipped Cream Decoration
1. Whip the liquid cream with the stabilizer until it becomes firm.
2. Cover the cake with whipped cream, on the sides and on top.
3. Place the cake in the fridge while you make the glaze.
6. Chocolate Glaze
1. Melt the dark chocolate with the butter and milk over low heat or in the microwave, stirring until glossy.
2. Add the chocolate liqueur and the tablespoon of oil. Mix well.
3. Let the glaze cool slightly (it should be warm, but not hot), then pour it over the cake, over the whipped cream. Quickly level it with a knife.
4. You can sprinkle almond flakes on top.
Why I Make This Recipe Often
The cake has a balanced taste, it’s not too sweet, has a coconut flavor, and a dense base. It slices well and stays soft in the fridge for 2-3 days. I like that you can adjust the amount of coconut and it’s not fussy to assemble.
Tips and Variations
Tips
Don’t cut the base while it’s warm. It’s easier to portion after it’s completely cooled.
If the base didn’t rise enough, don’t force three layers; it’s better to have two and make the cream thicker.
Use quality chocolate, especially for the cream and glaze.
Substitutions
You can skip the egg or chocolate liqueur.
The vanilla cream is not mandatory; you can use just the coconut base.
The base can be made without baking powder, it will just be less airy.
Variations
If you want more cream, double the cream recipe and make a thicker layer.
You can replace almond flakes with simple walnuts or just leave chocolate as decoration.
The base can also be soaked with weak coffee or milk with vanilla.
Serving Ideas
The cake is great for birthdays, holidays, or when you have guests.
Slice into small pieces, as it is quite filling.
It can also be served with fresh fruit on the side, if desired.
Frequently Asked Questions
1. Can the base be made in advance?
Yes, the base can be made a day in advance and kept wrapped in the fridge. It becomes easier to cut after resting.
2. Can I skip the raw egg yolk in the cream?
If you don’t want to use raw egg yolk, leave it out or use a ready-made vanilla cream.
3. What can I substitute for white chocolate?
White chocolate gives the creamy texture and taste specific to coconut cream. If you don’t have it, you can try milk chocolate, but the taste will be different.
4. Can it be made without a mixer?
For the cream and base, a mixer helps with texture, but you can also work with a whisk or wooden spoon, just it will take longer.
5. Can the cake be frozen?
I do not recommend it, as the base and butter cream can have a changed texture after freezing.
Nutritional Values (estimates)
One slice (out of 16): approximately 380-420 kcal.
Protein: 6-7 g
Fat: 27-30 g
Carbohydrates: 27-30 g
The data is indicative and may vary depending on the exact ingredients and thickness of the slices. The cake has a high caloric load due to the butter, walnuts, and cream.
Storage and Reheating
The cake should be kept in the fridge, covered or in a box, for up to 3 days. I do not recommend reheating. It is served directly from the fridge or left for 10 minutes at room temperature for a softer texture. The whipped cream decoration does not hold well at high temperatures, so do not leave the cake out for long, especially in summer.
I have had several occasions for a more special cake and I keep returning to this version with a walnut and chocolate base and lots of coconut cream. Sometimes I added vanilla cream and egg liqueur, other times I didn't. I initially found the recipe in a magazine and modified a few details based on what works better in my kitchen.
Quick Info
Total time: about 2 hours (without extended cooling in the fridge)
Preparation time: 30-40 minutes for the base, plus 20-30 minutes for the cream and decoration
Baking time: 30-40 minutes
Servings: 12-16
Difficulty: medium
Recipe type: cake for birthdays or other special occasions
Ingredients
Base:
6 eggs
150 g sugar (I sometimes grind it to powder, it dissolves better)
1 packet vanilla sugar
50 g soft butter (taken out of the fridge in advance)
100 g dark cooking chocolate
150 g finely ground walnuts
200 g flour
1 teaspoon baking powder (optional, I add it for better rising)
1 pinch of salt
50 ml egg liqueur (optional, for added flavor)
- For syrup, if you want to soak: a little water and rum essence
Cream:
200 g white chocolate
200 g butter
100 ml liquid cream
300 g grated coconut (the classic recipe had 200 g, but I added more for texture)
1 packet vanilla sugar
1 egg yolk
2 tablespoons milk
200 ml vanilla cream (optional, I found it ready-made)
Decoration:
400 ml liquid cream
1 packet cream stabilizer
100 g dark chocolate
2 tablespoons milk
50 g butter
30 ml chocolate liqueur
1 tablespoon oil
almond flakes (optional, for decoration)
Preparation Method
1. Base
1. Take the butter out of the fridge a few hours in advance to soften.
2. Mix the butter with the sugar and vanilla sugar until it becomes a cream. I use a mixer at first, then place the bowl in a bain-marie.
3. Add the eggs one by one, mixing after each.
4. Melt the chocolate separately, in a bain-marie or microwave (be careful not to burn it), then add it to the egg mixture.
5. Pour in the egg liqueur if using, add the walnuts and salt. Keep everything over steam for about 15 minutes, stirring occasionally.
6. Remove the bowl from the steam and gradually add the sifted flour mixed with the baking powder. Mix everything well.
7. Prepare a round cake pan (20 cm), line it with baking paper or grease it with butter and flour.
8. Pour the mixture into the pan and level it.
9. Place in the preheated oven at medium heat (180°C) for 30-40 minutes. After 30 minutes, check with a toothpick; if it comes out clean, it's done.
10. Let the base cool completely in the pan, then remove it and cut it into 3 equal layers.
2. Syrup (optional)
1. It wasn't in the original recipe, but I sometimes soaked just the top layer with a little water mixed with rum essence.
3. Coconut Cream
1. In a saucepan, melt the white chocolate with the butter and liquid cream over low heat.
2. When melted, add the egg yolk, milk, and vanilla sugar, and mix vigorously.
3. Add the grated coconut and, if you want, the vanilla cream.
4. Let it thicken a little over heat, stirring continuously. Remove from heat and let the cream cool for a few minutes before using.
4. Assembly
1. Place the first layer of cake on a platter.
2. Spread one-third of the cream. Continue with the second layer and the remaining cream, finishing with the last layer of cake on top.
3. If you soaked it, pour the syrup over the last layer.
5. Whipped Cream Decoration
1. Whip the liquid cream with the stabilizer until it becomes firm.
2. Cover the cake with whipped cream, on the sides and on top.
3. Place the cake in the fridge while you make the glaze.
6. Chocolate Glaze
1. Melt the dark chocolate with the butter and milk over low heat or in the microwave, stirring until glossy.
2. Add the chocolate liqueur and the tablespoon of oil. Mix well.
3. Let the glaze cool slightly (it should be warm, but not hot), then pour it over the cake, over the whipped cream. Quickly level it with a knife.
4. You can sprinkle almond flakes on top.
Why I Make This Recipe Often
The cake has a balanced taste, it’s not too sweet, has a coconut flavor, and a dense base. It slices well and stays soft in the fridge for 2-3 days. I like that you can adjust the amount of coconut and it’s not fussy to assemble.
Tips and Variations
Tips
Don’t cut the base while it’s warm. It’s easier to portion after it’s completely cooled.
If the base didn’t rise enough, don’t force three layers; it’s better to have two and make the cream thicker.
Use quality chocolate, especially for the cream and glaze.
Substitutions
You can skip the egg or chocolate liqueur.
The vanilla cream is not mandatory; you can use just the coconut base.
The base can be made without baking powder, it will just be less airy.
Variations
If you want more cream, double the cream recipe and make a thicker layer.
You can replace almond flakes with simple walnuts or just leave chocolate as decoration.
The base can also be soaked with weak coffee or milk with vanilla.
Serving Ideas
The cake is great for birthdays, holidays, or when you have guests.
Slice into small pieces, as it is quite filling.
It can also be served with fresh fruit on the side, if desired.
Frequently Asked Questions
1. Can the base be made in advance?
Yes, the base can be made a day in advance and kept wrapped in the fridge. It becomes easier to cut after resting.
2. Can I skip the raw egg yolk in the cream?
If you don’t want to use raw egg yolk, leave it out or use a ready-made vanilla cream.
3. What can I substitute for white chocolate?
White chocolate gives the creamy texture and taste specific to coconut cream. If you don’t have it, you can try milk chocolate, but the taste will be different.
4. Can it be made without a mixer?
For the cream and base, a mixer helps with texture, but you can also work with a whisk or wooden spoon, just it will take longer.
5. Can the cake be frozen?
I do not recommend it, as the base and butter cream can have a changed texture after freezing.
Nutritional Values (estimates)
One slice (out of 16): approximately 380-420 kcal.
Protein: 6-7 g
Fat: 27-30 g
Carbohydrates: 27-30 g
The data is indicative and may vary depending on the exact ingredients and thickness of the slices. The cake has a high caloric load due to the butter, walnuts, and cream.
Storage and Reheating
The cake should be kept in the fridge, covered or in a box, for up to 3 days. I do not recommend reheating. It is served directly from the fridge or left for 10 minutes at room temperature for a softer texture. The whipped cream decoration does not hold well at high temperatures, so do not leave the cake out for long, especially in summer.