Coconut cake
Coconut cake is made of two thin layers, one plain and one with cocoa, between which coconut cream and chocolate cream are placed. On top comes a chocolate glaze with caramel cream and a little butter or margarine. After it cools, the layers soften slightly from the creams and are easier to cut. In the original recipe, the cake was finished immediately after being taken out of the fridge. Quick info Preparation time: not specified exactly, as it depends on the mixing and assembly time Baking time: about 30 minutes for each layer Cooling time: 30-60 minutes in the fridge Total time: approximately 1 hour and 30 minutes, not including any cooling time for the layers before assembly Servings: not specified; the cake is cut into pieces according to preference Difficulty: medium Recipe type: coconut and chocolate cake, suitable for homemade dessert Ingredients Plain layer 5 eggs 6 tablespoons of flour 4 tablespoons of sugar 1 packet of baking powder Cocoa layer 5 eggs 6 tablespoons of flour 4 tablespoons of sugar 1 tablespoon of cocoa 1 packet of baking powder For the Ole chocolate cream 1 packet of Ole chocolate cream 300 ml cold milk 2 tablespoons of acacia honey 1 milk chocolate, optional The milk chocolate appears in the original recipe, but it is not mandatory. The cream can also be prepared just with the cream powder, milk, and honey. For the coconut cream 100 g coconut 5 tablespoons of sugar 10 tablespoons of cold milk 1 packet of whipped cream flavoring 1 tablespoon of acacia honey For the glaze 2 caramel cream chocolates 2 slices of butter or margarine For decoration Colored balls Preparation method 1. Preparing the plain layer Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until you get a consistent foam, resembling cream. Separately, whisk the yolks with the sugar. Then pour the yolks over the beaten egg whites and fold them in gently from bottom to top. Mixing this way helps to retain the foam. Mix the flour with the baking powder and gradually add it to the egg mixture. Quickly fold it in, also with bottom-to-top movements, until no visible flour remains. Line a baking tray with parchment paper and pour in the mixture. Level it gently and bake the layer in a preheated oven at medium heat for about 30 minutes. 2. Preparing the cocoa layer For the second layer, prepare the same mixture using the 5 eggs, 6 tablespoons of flour, 4 tablespoons of sugar, and the baking powder. After incorporating the flour, divide the mixture into two equal parts. In one half, add the tablespoon of cocoa and mix until evenly distributed. In this recipe, the two layers are prepared separately, and the cocoa mixture is baked as the second layer. Bake this layer in the same tray at medium heat for about 30 minutes. After the layers are baked, carefully remove the parchment paper. Let them cool enough to be handled, then cut each layer in half. You will obtain four layers for assembly. 3. Ole chocolate cream Put the 300 ml of cold milk in a bowl and add the powder for the Ole chocolate cream. Mix until the cream thickens. Add the 2 tablespoons of acacia honey and mix until incorporated. If you choose to use the milk chocolate, break it into small pieces and add it to the cream. Continue mixing until the chocolate melts and the cream becomes as uniform as possible. The chocolate is not essential for this cream. If you do not add it, follow the preparation of the cream with just milk, cream powder, and honey. 4. Coconut cream Put the cold milk and whipped cream flavoring powder in a bowl. Mix until the mixture starts to thicken. Gradually add the coconut and continue mixing. Then add the 10 tablespoons of cold milk, honey, and sugar. Mix for another 2-3 minutes until the ingredients are well combined and the cream has a uniform consistency. 5. The glaze Break the caramel cream chocolates into pieces and put them in a small pot. Add the butter or margarine and heat over low heat. Stir continuously until the chocolate is completely melted and the glaze is homogeneous. Let it cool before spreading it over the cake. It is important that it is not too hot at assembly, so it does not soften the cream underneath too much. 6. Assembling the cake Place the first half of the layer, plain or cocoa, on the plate or tray where you will keep the cake. Spread 4 tablespoons of coconut cream over it and level it. Put the next layer on top and press gently, just enough to settle over the cream. Spread the chocolate cream, then add the third layer. On top of this, spread another 4 tablespoons of coconut cream and level it. Place the last layer on top and spread the remaining chocolate cream over it. When the chocolate glaze with caramel cream has cooled, spread it over the top layer using a wooden spatula. Finally, sprinkle the colored balls. Put the cake in the fridge for about 30-60 minutes. After this time, the creams will set, and the layers will become easier to cut. Why I make the recipe often I love it because it uses two creams with different textures, and the plain and cocoa layers make the cake look more appealing without needing complicated decoration. The coconut cream is quick to prepare, and the Ole cream shortens the working time significantly. After it sits in the fridge, the cake is easier to cut and is suitable to be made in advance. Tips Use cold milk for both creams, as the whipped cream powder and Ole cream need this temperature to thicken. Do not incorporate the flour vigorously into the egg mixture. Bottom-to-top movements better preserve the air in the egg whites. The layers must be allowed to cool before being cut. If they are too hot, they may break more easily. Let the glaze cool before spreading it. If it is too hot, it may affect the chocolate cream layer. The amount of coconut cream is spread in two layers, 4 tablespoons for each. The remaining chocolate cream is used for the top layer, before the glaze. Substitutions The milk chocolate in the Ole cream can be omitted. The recipe explicitly states that it is not necessary to add it. For the glaze, either butter or margarine can be used, as specified in the original ingredients. Variations You can alternate the layers in a different order, depending on the desired appearance. The important thing is to keep the two creams between the layers of cake. If you want the cocoa layer to be more visible when cut, you can place it in the middle of the cake. If you prefer a simpler contrast, start with the plain layer and continue with the cocoa one. The colored balls can be sprinkled only in the middle or over the entire surface of the glaze, depending on how you want the cake to look. Serving ideas Cut the cake after it has been in the fridge for at least 30 minutes. For cleaner slices, use a knife with a well-cleaned blade between cuts. It can be served directly cold, as the creams are more stable at this temperature. There is no need to heat it. Frequently asked questions 1. Can I prepare the Ole cream without the milk chocolate? Yes. The milk chocolate appears in the original version, but it is not mandatory. The cream can be made from the cream powder, the 300 ml of cold milk, and honey. 2. Why are the layers baked separately? The recipe is designed with two layers, and each layer is later cut in half. This way, four layers are obtained for assembly. The cocoa layer and the plain layer are prepared and baked separately. 3. How long should the cake stay in the fridge? The time indicated in the recipe is approximately 30-60 minutes. After this interval, the creams and glaze are better set, and the cake can be cut. 4. Can I use margarine instead of butter for the glaze? Yes. The ingredients allow for the use of either butter or margarine, in the same amount indicated, that is, two slices. 5. What do I do if the glaze is too hot? Let it cool for a few minutes before spreading. It should be fluid but not hot, so it can be distributed without excessively softening the cream underneath. Nutritional values The values are estimated, as the weights of the Ole cream packets, whipped cream flavoring, and chocolates are not specified. Additionally, the number of servings may vary depending on the size of the pieces. For one piece, if the cake is divided into approximately 12 servings, the estimate is about 350-450 kcal, 8-10 g protein, 40-50 g carbohydrates, and 18-25 g fats. Most of the fats and calories come from chocolate, butter or margarine, coconut, and eggs. Honey and sugar mainly contribute to the carbohydrate count. These values should not be considered precise, but only indicative. Storage and reheating Keep the cake in the fridge, covered, as it has milk-based creams and a glaze layer. The recipe indicates a cooling time of 30-60 minutes before serving, and the cake is easier to portion while cold. Reheating is not recommended. It is served cold, directly from the fridge or after sitting at room temperature for a bit, just enough to make it easier to cut.
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