Three-color cake with coconut

Three-Color Coconut Cake - A Perfect Delight

If you're looking for a dessert that will impress, you've come to the right place! This three-color coconut cake brings together delicious flavors and refined textures, making it perfect for any special occasion, such as a celebration dedicated to mom. Whether you're preparing to serve it at a party or simply want to treat yourself, this recipe will surely become one of your favorites.

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

Ingredients

For the chocolate base:
- 5 eggs
- 5 tablespoons of sugar
- 5 tablespoons of flour
- 5 tablespoons of cocoa powder
- 1 packet of baking powder
- 1 teaspoon of rum essence (optional)

For the yellow cream:
- 4 egg yolks
- 250 ml milk
- 2 packets of vanilla sugar
- 100 g sugar (you can adjust to 6 tablespoons if you prefer a less sweet cake)
- 4-5 tablespoons of flour
- 1 package of butter (about 200 g)
- 100 g powdered sugar

For the white cream:
- 4 egg whites
- 10 tablespoons of sugar
- 2 packets of vanilla sugar
- Grated coconut (to taste)

Step-by-Step Instructions

1. Preparing the Base:
Start by preheating the oven to 180°C. In a large bowl, beat the eggs with the sugar until fluffy. Add the flour, cocoa powder, and baking powder, mixing carefully to avoid lumps. If desired, you can add rum essence for extra flavor.

2. Baking the Base:
Pour the batter into a baking pan slightly smaller than the oven rack, greased with butter or lined with parchment paper. Bake the base for about 30 minutes or until a toothpick inserted in the center comes out clean.

3. Preparing the Yellow Cream:
In a container, combine the egg yolks, milk, vanilla sugar, sugar, and flour. Place the bowl over a double boiler and cook on low heat, stirring constantly, until the cream thickens. It’s essential not to cook it directly on the heat to avoid curdling the yolks. Once thickened, add the butter and powdered sugar, mixing until smooth.

4. Preparing the White Cream:
In another bowl, beat the egg whites with the sugar and vanilla sugar, also over a double boiler, until you achieve a firm meringue. It’s important to use a clean, dry bowl to get well-beaten egg whites.

5. Assembling the Cake:
Once the base has cooled, spread the yellow cream evenly over it. Then, add the white cream on top, smoothing it with a spatula. If you like, sprinkle grated coconut on top for a more attractive appearance and delicious flavor.

6. Cooling the Cake:
Place the cake in the refrigerator for a few hours, ideally overnight. This will help set the layers and enhance the flavors.

Tips and Tricks

- Checking the Base: Do not open the oven in the first 20 minutes of baking to avoid dropping the temperature and ruining the texture of the base.
- Adjusting Sweetness: If you prefer a less sweet cake, try reducing the sugar in the yellow cream as mentioned earlier.
- Serving: You can serve the cake with a caramel sauce or a scoop of vanilla ice cream for a refreshing touch.

Nutritional Benefits

This cake is not only delicious but also rich in protein due to the eggs, providing a good source of energy. Cocoa, besides its delightful taste, contains antioxidants that can be beneficial for heart health.

Frequently Asked Questions

1. Can I use other types of flour? Yes, you can experiment with whole wheat or gluten-free flour, but keep in mind that the final texture may vary.

2. Is it possible to use melted chocolate instead of cocoa? Absolutely! You can replace cocoa with melted chocolate for a richer flavor.

3. How do I keep the cake fresh? You can store the cake covered in the refrigerator for 3-4 days. Make sure it is well covered to prevent drying out.

I invite you to try this three-color coconut cake recipe, enjoy each layer, and share this delight with your loved ones. Every bite is a celebration of flavors, and your effort will surely be worth it! Enjoy!