Coconut Cream Equality Cake
The first time I made this cake was one evening when I had all the ingredients at hand and wanted something substantial with a buttery base and coconut cream, suitable for coffee but also as a dessert at the end of a meal. The base is easy to make, with equal amounts of ingredients, hence the name. The cream is dense, made with semolina, milk, and coconut, and the sour cherries from the cherry liqueur add a slightly tangy flavor to the sweetness. It's not a complicated cake, but it requires a little patience to cool down so the cream and glaze can spread nicely.
Quick Info
Total time: about 2 hours (including cooling)
Preparation time: 40 minutes
Baking time: 30-35 minutes (base) + 10 minutes for cream and glaze
Servings: 20 (from a standard tray, about 22x30 cm)
Difficulty: medium
Recipe type: homemade cake, suitable for holidays or family meals
Ingredients
Base:
6 eggs
250 g butter (left out to reach room temperature)
250 g sugar
250 g flour
3 packets of vanilla sugar
1 packet of baking powder
vanilla essence (to taste)
Cream:
500 ml milk
5 tablespoons semolina
8 tablespoons sugar
200 ml liquid cream
200 g coconut
sour cherries from cherry liqueur, finely chopped (enough to sprinkle through the cream)
Glaze:
200 g dark chocolate (preferably 75%)
140 ml liquid cream
Preparation Method
1. Prepare the base:
Take the butter out of the fridge at least 30 minutes beforehand to soften. Place the butter in a large bowl, add the sugar and vanilla sugar. Mix until you achieve a fluffy, whitish cream.
Add the eggs one by one, mixing well after each.
Once all the eggs are incorporated, add the flour mixed with baking powder in two batches. Also, add the vanilla essence.
Mix just enough to obtain a homogeneous dough.
Pour the mixture into a baking tray lined with parchment paper (a 22x30 cm tray is suitable, but a slightly larger or smaller one can work by adjusting the height of the base).
Level it out and place the tray in a preheated oven at 180°C. Bake for 30-35 minutes, until the base turns slightly golden and passes the toothpick test.
Remove the tray and let the base cool completely before adding the cream.
2. Prepare the coconut cream:
In a small saucepan, combine the milk, liquid cream, semolina, and sugar.
Stir over medium heat until it begins to thicken (about 6-7 minutes, depending on the pan and heat).
When the cream has thickened, add the coconut and let it cook for another 2 minutes, stirring.
Remove the saucepan from the heat and let the cream cool.
Finely chop the sour cherries from the cherry liqueur so that there are no large pieces in the cream.
When the coconut cream is at room temperature, add the cherries and mix.
3. Assembly:
Once the base is completely cool, spread the coconut cream and cherries evenly over the base.
4. Chocolate glaze:
In a clean saucepan, heat the liquid cream for the glaze over low heat.
When it's almost boiling (it should not boil), add the broken chocolate pieces.
Remove from the heat and stir gently until the chocolate is completely melted and the glaze is smooth.
Pour the glaze over the coconut cream and quickly level it with a spatula.
Sprinkle a little coconut on top for decoration.
5. Cooling:
Refrigerate the cake for at least an hour to allow the glaze to set and the layers to firm up.
Why I make this recipe often
I find it one of the most balanced coconut cakes – the base is dense but not dry, the cream is not overly sweet, and the cherries enhance the flavor. It slices beautifully and keeps well in the fridge for a few days. It’s not expensive and doesn’t require complicated techniques.
Tips and Variations
Tips
- Let the base cool completely; otherwise, the cream may become too soft.
- To achieve a glossy glaze, stir vigorously after melting the chocolate, but do not pour hot glaze over the cream.
- Use a tray with higher sides if you want a thicker cake.
Substitutions
- If you don’t have sour cherries from cherry liqueur, you can use canned sour cherries, drained and chopped, but it will lack the alcoholic flavor.
- Liquid cream can be any cooking cream, not necessarily sweet.
Variations
- You can omit the cherries if you want a simpler flavor or replace them with sour cherries.
- The glaze can also be made with milk chocolate, but the cake will be sweeter.
- For an extra flavor, you can add a little lemon zest to the cream.
Serving Ideas
- It can be cut into cubes and served with coffee, but it can also be placed on a festive platter.
- You can additionally decorate it with large coconut flakes.
Frequently Asked Questions
1. Can I use melted butter for the base?
No, the base works best with soft butter at room temperature, not melted. This way, it mixes well with the sugar, and the cake will be airy.
2. How sour should the sour cherries from the cherry liqueur be?
It doesn’t matter too much, but if they are sweeter, you can reduce the sugar in the cream a bit.
3. Can I use instant semolina?
Yes, instant semolina works too; the cooking time will be shorter, but the texture remains almost the same.
4. How do I know when the base is baked?
The toothpick should come out clean, and the base will turn golden at the edges. If it seems soft in the middle, leave it for another 5 minutes.
5. Can this cake be frozen?
I do not recommend it because the glaze and coconut cream change texture when thawed.
Nutritional Values
The values are approximate, calculated for one serving out of 20 (not taking into account the exact type of chocolate or cream):
- Calories: ~320 kcal/serving
- Protein: 4-5 g
- Carbohydrates: 22-24 g
- Fats: 22-24 g
Most of the calories come from butter, chocolate, cream, and coconut.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 4 days. No reheating is needed; it is served cold, directly from the fridge. If it sits too long, the glaze may sweat a little, but the taste remains good.
Coconut Cream Equality Cake is the kind of dessert you can make with household ingredients, hassle-free. It keeps well in the fridge, has a classic taste, and can be easily adapted after making it once.
The first time I made this cake was one evening when I had all the ingredients at hand and wanted something substantial with a buttery base and coconut cream, suitable for coffee but also as a dessert at the end of a meal. The base is easy to make, with equal amounts of ingredients, hence the name. The cream is dense, made with semolina, milk, and coconut, and the sour cherries from the cherry liqueur add a slightly tangy flavor to the sweetness. It's not a complicated cake, but it requires a little patience to cool down so the cream and glaze can spread nicely.
Quick Info
Total time: about 2 hours (including cooling)
Preparation time: 40 minutes
Baking time: 30-35 minutes (base) + 10 minutes for cream and glaze
Servings: 20 (from a standard tray, about 22x30 cm)
Difficulty: medium
Recipe type: homemade cake, suitable for holidays or family meals
Ingredients
Base:
6 eggs
250 g butter (left out to reach room temperature)
250 g sugar
250 g flour
3 packets of vanilla sugar
1 packet of baking powder
vanilla essence (to taste)
Cream:
500 ml milk
5 tablespoons semolina
8 tablespoons sugar
200 ml liquid cream
200 g coconut
sour cherries from cherry liqueur, finely chopped (enough to sprinkle through the cream)
Glaze:
200 g dark chocolate (preferably 75%)
140 ml liquid cream
Preparation Method
1. Prepare the base:
Take the butter out of the fridge at least 30 minutes beforehand to soften. Place the butter in a large bowl, add the sugar and vanilla sugar. Mix until you achieve a fluffy, whitish cream.
Add the eggs one by one, mixing well after each.
Once all the eggs are incorporated, add the flour mixed with baking powder in two batches. Also, add the vanilla essence.
Mix just enough to obtain a homogeneous dough.
Pour the mixture into a baking tray lined with parchment paper (a 22x30 cm tray is suitable, but a slightly larger or smaller one can work by adjusting the height of the base).
Level it out and place the tray in a preheated oven at 180°C. Bake for 30-35 minutes, until the base turns slightly golden and passes the toothpick test.
Remove the tray and let the base cool completely before adding the cream.
2. Prepare the coconut cream:
In a small saucepan, combine the milk, liquid cream, semolina, and sugar.
Stir over medium heat until it begins to thicken (about 6-7 minutes, depending on the pan and heat).
When the cream has thickened, add the coconut and let it cook for another 2 minutes, stirring.
Remove the saucepan from the heat and let the cream cool.
Finely chop the sour cherries from the cherry liqueur so that there are no large pieces in the cream.
When the coconut cream is at room temperature, add the cherries and mix.
3. Assembly:
Once the base is completely cool, spread the coconut cream and cherries evenly over the base.
4. Chocolate glaze:
In a clean saucepan, heat the liquid cream for the glaze over low heat.
When it's almost boiling (it should not boil), add the broken chocolate pieces.
Remove from the heat and stir gently until the chocolate is completely melted and the glaze is smooth.
Pour the glaze over the coconut cream and quickly level it with a spatula.
Sprinkle a little coconut on top for decoration.
5. Cooling:
Refrigerate the cake for at least an hour to allow the glaze to set and the layers to firm up.
Why I make this recipe often
I find it one of the most balanced coconut cakes – the base is dense but not dry, the cream is not overly sweet, and the cherries enhance the flavor. It slices beautifully and keeps well in the fridge for a few days. It’s not expensive and doesn’t require complicated techniques.
Tips and Variations
Tips
- Let the base cool completely; otherwise, the cream may become too soft.
- To achieve a glossy glaze, stir vigorously after melting the chocolate, but do not pour hot glaze over the cream.
- Use a tray with higher sides if you want a thicker cake.
Substitutions
- If you don’t have sour cherries from cherry liqueur, you can use canned sour cherries, drained and chopped, but it will lack the alcoholic flavor.
- Liquid cream can be any cooking cream, not necessarily sweet.
Variations
- You can omit the cherries if you want a simpler flavor or replace them with sour cherries.
- The glaze can also be made with milk chocolate, but the cake will be sweeter.
- For an extra flavor, you can add a little lemon zest to the cream.
Serving Ideas
- It can be cut into cubes and served with coffee, but it can also be placed on a festive platter.
- You can additionally decorate it with large coconut flakes.
Frequently Asked Questions
1. Can I use melted butter for the base?
No, the base works best with soft butter at room temperature, not melted. This way, it mixes well with the sugar, and the cake will be airy.
2. How sour should the sour cherries from the cherry liqueur be?
It doesn’t matter too much, but if they are sweeter, you can reduce the sugar in the cream a bit.
3. Can I use instant semolina?
Yes, instant semolina works too; the cooking time will be shorter, but the texture remains almost the same.
4. How do I know when the base is baked?
The toothpick should come out clean, and the base will turn golden at the edges. If it seems soft in the middle, leave it for another 5 minutes.
5. Can this cake be frozen?
I do not recommend it because the glaze and coconut cream change texture when thawed.
Nutritional Values
The values are approximate, calculated for one serving out of 20 (not taking into account the exact type of chocolate or cream):
- Calories: ~320 kcal/serving
- Protein: 4-5 g
- Carbohydrates: 22-24 g
- Fats: 22-24 g
Most of the calories come from butter, chocolate, cream, and coconut.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 4 days. No reheating is needed; it is served cold, directly from the fridge. If it sits too long, the glaze may sweat a little, but the taste remains good.
Coconut Cream Equality Cake is the kind of dessert you can make with household ingredients, hassle-free. It keeps well in the fridge, has a classic taste, and can be easily adapted after making it once.