Coconut cream cake

Coconut Cream and Caramel Syrup Cake: A Delight That Will Enchant Your Taste Buds

Preparation time: 20 minutes
Baking time: 20 minutes
Total time: 40 minutes
Number of servings: 12

This coconut cream and caramel syrup cake recipe is not just a quick dessert, but a true explosion of flavors that will transport you to the sweet world of childhood. The origins of this cake are shrouded in mystery, but we all know that desserts combining caramel and coconut are irresistible. Fragrant, fluffy, and with a perfect taste, these treats are perfect for any occasion: from birthdays to casual gatherings with friends.

Ingredients:

For the base:
- 125 g butter (make sure it is at room temperature for easy incorporation)
- 100 g brown sugar (for a deep flavor and caramelized taste)
- 3 eggs (at room temperature for better emulsification)
- 200 g flour (preferably type 000 or 0000 for a fine texture)
- 2 tablespoons cocoa powder (ensure it is of good quality for an intense flavor)
- 2 tablespoons milk (can be plant-based if preferred)
- 1 teaspoon baking powder (to give the cake a fluffy texture)

For the caramel syrup:
- 3 tablespoons sugar (ideal to use granulated sugar for even caramelization)
- 100 ml milk (can use whole or plant-based milk)

For the cream:
- 300 ml milk (at room temperature)
- 3 tablespoons semolina (this will give consistency and bind the cream)
- 100 g sugar (sweeten the cream to your desired level)
- 100 g butter (also at room temperature)
- 100 g coconut (you can also use coconut flakes for a more rustic look)

Step by Step: Preparing the Cake

1. Preheat the oven to 180°C. Make sure all ingredients are prepared and at room temperature. This will help achieve a uniform emulsion.

2. Preparing the base: In a large bowl, add the butter and brown sugar. Use an electric mixer to cream them together until the mixture becomes fluffy and lighter in color. This is when the sugar will dissolve, and the butter will trap air, giving the cake a fluffy texture.

3. Add the eggs: Incorporate the eggs, one at a time, mixing well after each. This is a crucial step; make sure each egg is well incorporated before adding the next to avoid separation of the mixture.

4. Incorporate the dry ingredients: In another bowl, sift the flour, cocoa powder, and baking powder. This process will help aerate the dry ingredients, preventing lumps in the mixture. Then, add this mixture over the butter and egg cream. Gently fold with a spatula, adding the two tablespoons of milk until everything is well combined.

5. Baking: Pour the mixture into a baking pan lined with parchment paper (make sure it is evenly distributed) and bake for about 20 minutes. You can check if it is baked by inserting a toothpick in the center; if it comes out clean, the base is ready.

6. Preparing the caramel syrup: In a small pan, place the 3 tablespoons of sugar over medium heat. Let it caramelize, being careful not to burn it (when it turns golden, it's time to add the milk). Once the sugar has completely melted, turn off the heat and carefully add the 100 ml of milk. Mix well and let it cool.

7. Preparing the cream: In a pot, combine the milk, butter, sugar, and semolina. Place everything over medium heat and stir constantly until the cream thickens (about 5-7 minutes). Add the coconut, mixing well to combine the ingredients, and let it cook for another 2 minutes.

8. Assembling the cake: When the base has completely cooled, soak it with the caramel syrup. Then pour the warm cream over the base, ensuring it is evenly distributed.

9. Glaze (optional): If you want to add a glaze, you can melt dark or white chocolate and pour it over the cream for an extra flavor boost.

Serving Suggestions and Variations

This coconut cream cake pairs perfectly with a scoop of vanilla ice cream or a cup of flavored coffee. You can also try serving it with chocolate sauce or fresh fruits for a contrast of textures and flavors.

If you want to experiment with flavors, you can replace the coconut with ground almonds or add a bit of vanilla essence to the cream. You can also add dried fruits or nuts to the cream for an extra texture and flavor boost.

Nutritional Benefits

This cake contains ingredients that provide nutritional benefits, such as coconut, which is rich in fiber and healthy fats. The semolina adds complex carbohydrates, providing steady energy. Of course, moderate consumption is essential, considering the amount of sugar and fats in the recipe.

Frequently Asked Questions

1. Can I replace the butter with another ingredient?
Yes, you can use margarine or coconut oil for a vegan option.

2. How can I store the cake?
It keeps well in the refrigerator, in an airtight container, for 3-4 days.

3. Is it possible to freeze the base?
Yes, you can freeze the plain base, without cream or glaze, for up to 3 months.

Indulge in this delicious cake that will not only bring smiles to the faces of your loved ones but will turn any moment into a special occasion. Cooking is an art, and this recipe is a perfect way to shine in the kitchen. Enjoy!