Green coconut cream cake

Green Coconut Cream Cake – A Tropical Delight for Dessert Lovers

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 8-10

Welcome to the world of exceptional desserts! Today, I invite you to discover a fascinating recipe: the Green Coconut Cream Cake. This cake is not just a simple dessert, but a true culinary experience that combines tropical flavors with a fluffy texture, perfect for any occasion. Whether it's an anniversary, a party, or just a weekend evening, this cake will draw all eyes and delight the taste buds.

A brief story about the green coconut cream cake

Coconut has always been associated with the tropics and exotic vacations. This recipe combines tradition and innovation, bringing a touch of greenery and freshness by adding green coconut. This version of the cake not only looks spectacular but is also an excellent way to surprise guests with a dessert that will leave a pleasant memory.

Ingredients

For the sponge cake:
- 4 large eggs (separate the whites from the yolks)
- 1 extra yolk (for added richness)
- 4 tablespoons of flour
- 4 tablespoons of sugar
- 1 packet of baking powder
- 4 tablespoons of water

For the coconut cream:
- 1 package of coconut pudding
- 500 ml milk
- 2 tablespoons of sugar
- 1 packet of vanilla sugar
- 1 packet of whipped cream powder
- 2 tablespoons of green coconut

For the syrup:
- 400 ml water
- 200 g sugar
- Rum essence (to taste)

For the caramel glaze:
- Follow the instructions on the caramel glaze package

For decoration:
- Green coconut
- Fresh raspberries and blackberries

Necessary utensils

- An electric mixer
- A round cake pan (22-24 cm in diameter)
- Baking paper
- A spatula
- A saucepan for the syrup

Step-by-step instructions

Step 1: Preparing the sponge cake

1. Preheat the oven to 180°C (about 350°F) to ensure the cake bakes evenly.
2. Prepare the pan: Line the bottom of the round pan with baking paper and grease the edges with a little butter or oil. This will help with removing the cake after baking.
3. Beat the egg whites: In a clean bowl, use the mixer to beat the egg whites until they form a stiff foam. This step is essential for achieving a fluffy sponge cake.
4. Beat the yolks: In another bowl, beat the yolks with the sugar and vanilla sugar until they become a light-colored cream and double in volume. This will add an airy texture to the cake.
5. Combine the ingredients: Add the flour and baking powder to the yolk mixture, then pour in the water, gently mixing with a spatula to avoid losing air in the mixture.
6. Incorporate the egg whites: Add the beaten egg whites to the yolk mixture, using gentle folding motions from the bottom up to maintain the airy texture.
7. Bake the sponge: Pour the mixture into the pan and place it in the oven. Let it bake for 25-30 minutes or until the sponge is firm to the touch and a toothpick inserted in the center comes out clean.

Step 2: Preparing the coconut cream

1. Cook the pudding: In a saucepan, bring 500 ml of milk to a boil. Add the coconut pudding, sugar, and vanilla sugar, stirring constantly to avoid lumps. Let it boil according to the instructions on the package, then remove from heat and let it cool.
2. Add the green coconut: Once the pudding has cooled, fold in the two tablespoons of green coconut. This ingredient will add a fresh taste and a touch of color.

Step 3: Preparing the syrup

1. Boil the syrup: In a small saucepan, combine 400 ml of water with 200 g of sugar and bring to a boil. Let it boil for 5 minutes, then remove from heat and add the rum essence to taste. Allow the syrup to cool.

Step 4: Assembling the cake

1. Cut the sponge: Once the sponge has completely cooled, cut it in half horizontally.
2. Soak the layers: Use the previously prepared syrup to soak each half of the sponge. This step will keep the cake moist and flavorful.
3. Fill the cake: Spread the coconut cream on the first half of the sponge, then place the second half on top.

Step 5: Preparing the glaze

1. Caramel glaze: Prepare the caramel glaze according to the instructions on the package. Ensure it is smooth and glossy, then pour it over the assembled cake, allowing it to drip slightly over the edges.

Step 6: Decorating the cake

1. Add decorations: Sprinkle green coconut on top of the cake and decorate with fresh blackberries and raspberries. If desired, you can also add whipped cream for an extra touch of elegance.

Serving suggestions

The Green Coconut Cream Cake is delicious served cold, alongside a scoop of vanilla ice cream or a cup of fruit tea. This combination will enhance the tropical flavors and provide a wonderful contrast of textures.

Tips and useful advice

- Make sure the ingredients are at room temperature: This will help achieve a fluffier texture for the sponge cake.
- Use a silicone spatula: This is ideal for folding the egg whites into the yolk mixture without losing air.
- Experiment with flavors: Instead of rum essence, you can use almond or vanilla essence to customize the cake's flavors.

Nutritional information

This Green Coconut Cream Cake is an excellent choice for those looking to indulge. Coconut provides healthy fats and fiber, while the berries add antioxidants and vitamins. Each serving contains approximately 350 calories, depending on portioning and ingredients used.

Frequently asked questions

1. Can I replace green coconut with another ingredient?
Yes, you can use dried coconut or another preferred flavor, such as chocolate or berries.

2. How can I make the cake healthier?
You can replace sugar with natural sweeteners and use whole flour instead of white flour.

3. How far in advance can I prepare the cake?
The cake can be made a day ahead and stored in the refrigerator, covered, to maintain its freshness.

I invite you to try this Green Coconut Cream Cake recipe and enjoy every bite! Each step will bring you closer to a delicious result, and the satisfaction of sharing it with loved ones will make the experience even more enjoyable. Enjoy your meal!