Today I have a very good recipe for coconut cake lovers, a delicious cake with a lot of coconut in both the biscuit and the cream. Preparation is not difficult and does not take much time. The cake is medium sweet, I recommend using good quality coconut so that its flavor can be strongly felt in the cake.

Coconut cake

Servings 12

Equipment

  • 28 cm springform cake pan

Ingredients

  • 6 egg whites
  • 1 cup milk (240 ml)
  • 1 3/4 cup sugar (350 g)
  • 2 1/4 cup flour (270 g)
  • 185 g butter (softened)
  • 4 tsp baking powder
  • 2 g vanilla sugar
  • 85 g coconut flakes
  • 1 tsp salt

Cream

  • 1.5 cup milk (370 ml)
  • 4 egg yolks
  • 1/3 cup sugar (65 g)
  • 3 tbsp corn starch
  • 3/4 cup heavy cream (180 ml)
  • 2 g vanilla sugar
  • 3-4 tbsp coconut flakes

Instructions 

  • Beat egg whites, milk, and vanilla together. You just have to mix it a little.
  • Sift flour in a separate bowl, add baking powder, sugar, and salt, and mix well.
  • Cut the butter into small cubes and add it to the flour mixture, try to mix it first with a silicone spatula, and then with the help of a mixer.
  • When the butter and flour are well mixed together, add half of the milk mixture, beat, and then beat in the other half.
  • Add coconut flakes to the resulting batter, mix, and transfer it to a baking form, which should be lined with parchment paper of the same diameter, and greased with butter or oil.
  • Put the mold in the oven heated to 175°C and bake for 45-50 minutes. Check with a toothpick, if it comes out dry, the cake is ready. Cool in the form for 10 minutes, then remove the parchment paper and cool completely on a wire rack.
  • To prepare the cream, it is better to use 3/4 cup of coconut and 3/4 cup of dairy milk, I didn't have coconut milk so I used dairy instead.
    Pour milk into a saucepan and heat over medium heat.
  • In a separate bowl, mix the egg yolks with sugar and cornstarch, when you get a homogeneous mass, slowly mix in the hot milk, finally return the obtained mass to the pot, put it on the stove, and stir continuously. When the cream thickens and boils, take it off the heat and let it cool.
  • Separately, whip the cold heavy cream, and add the vanilla.
    Whip the cooked cream that has cooled to room temperature separately, and then mix it with the whipped cream with a spoon or a spatula. Add coconut flakes as well.
  • Cut the sponge cake into three parts, and spread the cream on each layer, as well as on the sides. You can also sprinkle coconut flakes on top.
    Bon Appetit!
Course: Dessert
Keyword: basquecheesecake, coconut
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Hello, I'm Medea, an endocrinology resident and avid cook. On this website, I share everything I love – delicious recipes, travel recommendations, and articles about healthy eating.

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