Poppy Seed and Coconut Cake

Poppy Seed and Coconut Cake for a Special Celebration

Today, we celebrate a truly special day in our family! It is our eldest son Danut's birthday. Happy birthday, dear one! Just a few days ago, we also celebrated our little princess Andrada's birthday, who turned 7. To make everything even sweeter, I decided to prepare his favorite cake: the poppy seed and coconut cake. This is a perfect choice as it is easy to make, delicious, and will surely bring smiles to the faces of our loved ones.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

Ingredients
*For the base:*
- 10 egg whites
- 200 g sugar
- 100 g grated coconut
- 100 g ground poppy seeds
- 1/2 packet baking powder

*For the cream:*
- 10 egg yolks
- 200 g sugar
- 3 tablespoons flour
- 300 ml milk
- 250 g margarine (at room temperature)

*For decoration:*
- 3 packets of PICNIC biscuits
- (optional) whipped cream for decoration

Ingredient details
Coconut adds a tropical flavor and a slightly crunchy texture, while the poppy seeds, with their unique aroma, blend perfectly with the other ingredients. Use freshly ground poppy seeds for an intense flavor. Sugar is essential for sweetening both the base and the cream, but it can be adjusted to taste. Margarine will give creaminess to the cream, but for a richer taste, you can use butter.

The passion behind the recipe
The poppy seed and coconut cake is a classic recipe that evokes childhood memories and moments spent with loved ones. This delicious combination has often been prepared on festive days, being easy to share and enjoy with family. I will add a personal touch: I recommend serving it with a cup of fragrant tea or aromatic coffee to enhance the sweet taste of the cake.

Step-by-step instructions

1. Preparing the base
Start by preheating the oven to 180° C. In a large bowl, beat the 10 egg whites with the sugar until you get a firm, glossy foam. This is the stage where air is incorporated, giving the cake a light and fluffy texture.

2. Adding dry ingredients
Gradually add the grated coconut, ground poppy seeds, and sifted flour along with the baking powder. Use a spatula to gently fold in, using up-and-down motions to maintain aeration. This is the key to achieving a fluffy base.

3. Baking the base
Pour the mixture into a baking tray lined with parchment paper and level the surface. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.

4. Preparing the cream
While the base is cooling, prepare the cream. In a medium saucepan, mix the egg yolks with the sugar, flour, and milk. Cook over low heat, stirring continuously, until the mixture thickens. This is a classic technique that helps achieve a smooth and velvety cream.

5. Incorporating the margarine
Once the cream has cooled, add the margarine and mix well until fully incorporated. You will get a rich and delicious cream, perfect for spreading on the base.

6. Assembling the cake
Once the base has cooled, spread the cream evenly on top. Decorate the cake with nicely arranged PICNIC biscuits. For an extra touch of elegance, you can pipe whipped cream on each biscuit.

7. Serving
Allow the cake to chill in the refrigerator for a few hours, but it’s best to let it sit overnight for the flavors to meld perfectly. When you’re ready to serve, cut it into squares and enjoy it with your loved ones.

Practical tips
- Aerating the egg whites: Make sure the bowl and all utensils used for the egg whites are completely clean and dry. Any trace of fat can prevent the egg whites from whipping properly.
- Gluten-free version: You can replace the flour with a gluten-free alternative, such as almond flour, to make the cake suitable for those with intolerances.
- Enhancing flavor: If you want a deeper taste, add a few drops of vanilla essence or grated lemon zest to the egg yolk cream.

Frequently asked questions
- Can I use another type of margarine? Yes, but make sure to choose a high-quality margarine to maintain the taste and texture of the cream.
- How can I store the cake? Keep the cake in an airtight container in the refrigerator, where it can last up to a week.
- Can I freeze the leftovers? Yes, the cake can be frozen. Cut it into portions and wrap each piece in plastic wrap, then in aluminum foil. When defrosting, leave it at room temperature.

Delicious pairings
For a complete meal, this cake pairs wonderfully with a cup of black coffee or a fruit tea. Additionally, for a more sophisticated dessert, you can serve the cake with warm chocolate sauce or vanilla ice cream.

I encourage you to experiment with this recipe and add your own personal touches. Whether it’s for a celebration or simply a family treat, the poppy seed and coconut cake will always bring joy! Wishing you wonderful moments with your loved ones and happy birthday, Danut!