I have made this cake several times on occasions when I wanted something substantial, with a coffee flavor, but without complicated ingredients or techniques. I most often make it in winter, but I was surprised to see it disappear quickly at summer anniversaries as well. It's the kind of dessert that can be easily prepared a day in advance, it doesn't have sensitive steps and doesn't require special utensils.
Quick Info
Total time: about 2 hours (including cooling the layers, cream, and glaze)
Preparation time: 35 minutes
Baking time: 20 minutes
Servings: 20-24 pieces, depending on how it's cut
Difficulty: medium
Recipe type: cream cake for special occasions
Ingredients
Base:
7 egg whites
200 g sugar
180 g coconut
3 tablespoons flour
2 tablespoons cornstarch (I used corn)
a pinch of salt
Cream:
7 egg yolks
200 g sugar
2 packets vanilla sugar
2 teaspoons instant coffee
1 packet vanilla pudding (usually 40 g)
200 ml strong coffee
200 ml milk
250 g butter (at room temperature)
Glaze:
150 g milk chocolate
4-5 tablespoons liquid cream
1 teaspoon honey
Preparation method
1. Preparing the base
Separate the egg whites from the yolks and place them in a large bowl. Add a pinch of salt and beat with a mixer on high speed until they start to firm up. Gradually add the sugar, continuing to mix, until you obtain a stiff, shiny foam that forms peaks.
Mix the flour with the cornstarch and coconut. Add them over the meringue, gently folding with a spatula from the bottom up, so that all the air doesn't escape from the mixture.
Pour everything into a baking tray (35x25 cm) lined with baking paper. Level with a spatula and place in the preheated oven at 180°C for 20 minutes. Let the base cool in the tray to remain even.
2. Preparing the cream
Place the egg yolks in a large bowl together with the sugar, vanilla sugar, and instant coffee. Whisk until combined. Dissolve the pudding packet in cold milk, add it to the yolks, and also add the hot strong coffee. Mix well.
Place the bowl on low heat and stir continuously to prevent sticking. When it starts to thicken like a pudding, remove from heat and let it cool completely, covering with plastic wrap pressed against the surface of the cream.
Soft butter is mixed separately until creamy. Add the cooled pudding, one spoonful at a time, mixing well after each addition. When the cream is smooth, spread it over the base directly in the tray. Place in the refrigerator for a few hours to firm up the cream.
3. The glaze
Place the broken chocolate pieces with the liquid cream and honey in a bowl over a double boiler or in the microwave. Stir until the chocolate melts and a fluid cream results. Pour it over the cake and quickly spread with a spatula. The cake goes back in the fridge for another 1-2 hours until the glaze sets and it can be cut nicely.
Why I make the recipe often
I like that I can prepare the cake in advance and it holds well in the fridge. The coffee cream isn't heavy or sharp in taste. The coconut base remains airy and soft and combines well with the rest. There are no delicate steps that cause headaches.
Tips and variations
Tips
Use strong coffee; otherwise, the cream will have only a vague coffee taste. If you're in a hurry, cool the pudding cream by placing the bowl in a bowl of cold water, but stir frequently to prevent a skin from forming.
When spreading the glaze, do it quickly; otherwise, it will harden and you won't be able to level it well.
Substitutions
You can use granulated or powdered sugar for the base; it doesn’t make much difference in the result.
Coconut can be partially replaced with ground nuts, but the texture won't be the same.
If you don't have liquid cream, you can use sweet sour cream for the glaze.
Variations
If you want a denser cream, use only 150 ml of coffee + 250 ml of milk (or vice versa if you want a stronger coffee flavor).
For a stronger taste, you can add 2.5-3 teaspoons of instant coffee.
You can use dark chocolate instead of milk chocolate for the glaze if you prefer a more intense flavor.
Serving ideas
It can be cut into small squares for festive platters.
It's also good to take away in a well-sealed box.
A cold slice next to an espresso or a glass of milk.
Frequently asked questions
1. Can the cake be made without coconut?
You can replace only part of the coconut with ground nuts, but if you remove it completely, the base will lose the specific texture and taste of the recipe.
2. Can I use 65% fat butter for the cream?
It works, but the cream will be a bit softer and won't hold as well when cut. I recommend butter of at least 80%.
3. Can I make the glaze with just chocolate and cream, without honey?
Yes, it works without honey. Honey helps with shine but is not mandatory.
4. How do I know when the pudding cream is ready?
It should thicken well, like a firm pudding, and not flow. Remove from heat as soon as you see it clinging to the whisk or spatula.
5. Is it necessary to put plastic wrap over the cream while it cools?
It helps prevent a skin from forming and keeps it smooth, but if you stir frequently during cooling, it’s not mandatory.
Nutritional values
Approximately, a medium serving (out of 20 pieces) has about 270-300 kcal. Approximate macros: 19 g carbohydrates, 21 g fats, 4 g proteins, depending on what coffee, type of butter, and chocolate you use. It is a substantial dessert with quite a bit of sugar and fat. The calories may vary if you make smaller or larger slices.
Storage and reheating
The cake keeps well in the fridge, covered, for up to 4-5 days. I do not recommend reheating. The glaze and cream hold well in the fridge, but if left at room temperature too long, the cream can soften. It can be cut and portioned in advance. It does not freeze well, as the texture of the cream deteriorates after thawing.
Quick Info
Total time: about 2 hours (including cooling the layers, cream, and glaze)
Preparation time: 35 minutes
Baking time: 20 minutes
Servings: 20-24 pieces, depending on how it's cut
Difficulty: medium
Recipe type: cream cake for special occasions
Ingredients
Base:
7 egg whites
200 g sugar
180 g coconut
3 tablespoons flour
2 tablespoons cornstarch (I used corn)
a pinch of salt
Cream:
7 egg yolks
200 g sugar
2 packets vanilla sugar
2 teaspoons instant coffee
1 packet vanilla pudding (usually 40 g)
200 ml strong coffee
200 ml milk
250 g butter (at room temperature)
Glaze:
150 g milk chocolate
4-5 tablespoons liquid cream
1 teaspoon honey
Preparation method
1. Preparing the base
Separate the egg whites from the yolks and place them in a large bowl. Add a pinch of salt and beat with a mixer on high speed until they start to firm up. Gradually add the sugar, continuing to mix, until you obtain a stiff, shiny foam that forms peaks.
Mix the flour with the cornstarch and coconut. Add them over the meringue, gently folding with a spatula from the bottom up, so that all the air doesn't escape from the mixture.
Pour everything into a baking tray (35x25 cm) lined with baking paper. Level with a spatula and place in the preheated oven at 180°C for 20 minutes. Let the base cool in the tray to remain even.
2. Preparing the cream
Place the egg yolks in a large bowl together with the sugar, vanilla sugar, and instant coffee. Whisk until combined. Dissolve the pudding packet in cold milk, add it to the yolks, and also add the hot strong coffee. Mix well.
Place the bowl on low heat and stir continuously to prevent sticking. When it starts to thicken like a pudding, remove from heat and let it cool completely, covering with plastic wrap pressed against the surface of the cream.
Soft butter is mixed separately until creamy. Add the cooled pudding, one spoonful at a time, mixing well after each addition. When the cream is smooth, spread it over the base directly in the tray. Place in the refrigerator for a few hours to firm up the cream.
3. The glaze
Place the broken chocolate pieces with the liquid cream and honey in a bowl over a double boiler or in the microwave. Stir until the chocolate melts and a fluid cream results. Pour it over the cake and quickly spread with a spatula. The cake goes back in the fridge for another 1-2 hours until the glaze sets and it can be cut nicely.
Why I make the recipe often
I like that I can prepare the cake in advance and it holds well in the fridge. The coffee cream isn't heavy or sharp in taste. The coconut base remains airy and soft and combines well with the rest. There are no delicate steps that cause headaches.
Tips and variations
Tips
Use strong coffee; otherwise, the cream will have only a vague coffee taste. If you're in a hurry, cool the pudding cream by placing the bowl in a bowl of cold water, but stir frequently to prevent a skin from forming.
When spreading the glaze, do it quickly; otherwise, it will harden and you won't be able to level it well.
Substitutions
You can use granulated or powdered sugar for the base; it doesn’t make much difference in the result.
Coconut can be partially replaced with ground nuts, but the texture won't be the same.
If you don't have liquid cream, you can use sweet sour cream for the glaze.
Variations
If you want a denser cream, use only 150 ml of coffee + 250 ml of milk (or vice versa if you want a stronger coffee flavor).
For a stronger taste, you can add 2.5-3 teaspoons of instant coffee.
You can use dark chocolate instead of milk chocolate for the glaze if you prefer a more intense flavor.
Serving ideas
It can be cut into small squares for festive platters.
It's also good to take away in a well-sealed box.
A cold slice next to an espresso or a glass of milk.
Frequently asked questions
1. Can the cake be made without coconut?
You can replace only part of the coconut with ground nuts, but if you remove it completely, the base will lose the specific texture and taste of the recipe.
2. Can I use 65% fat butter for the cream?
It works, but the cream will be a bit softer and won't hold as well when cut. I recommend butter of at least 80%.
3. Can I make the glaze with just chocolate and cream, without honey?
Yes, it works without honey. Honey helps with shine but is not mandatory.
4. How do I know when the pudding cream is ready?
It should thicken well, like a firm pudding, and not flow. Remove from heat as soon as you see it clinging to the whisk or spatula.
5. Is it necessary to put plastic wrap over the cream while it cools?
It helps prevent a skin from forming and keeps it smooth, but if you stir frequently during cooling, it’s not mandatory.
Nutritional values
Approximately, a medium serving (out of 20 pieces) has about 270-300 kcal. Approximate macros: 19 g carbohydrates, 21 g fats, 4 g proteins, depending on what coffee, type of butter, and chocolate you use. It is a substantial dessert with quite a bit of sugar and fat. The calories may vary if you make smaller or larger slices.
Storage and reheating
The cake keeps well in the fridge, covered, for up to 4-5 days. I do not recommend reheating. The glaze and cream hold well in the fridge, but if left at room temperature too long, the cream can soften. It can be cut and portioned in advance. It does not freeze well, as the texture of the cream deteriorates after thawing.