Coconut Cream Cake
Coconut Cream Cake is a delightful dessert that brings a tropical twist to your table. With its light, fluffy texture and rich coconut flavor, this cake is perfect for both special occasions and everyday treats. The creamy coconut topping adds a luscious finish, making every bite an indulgent experience. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you step-by-step to create a masterpiece that will impress your family and friends.
Ingredients
- 2 eggs
- 100 g sugar
- 1 pinch of salt
- 170 g flour
- 20 g butter
- 100 ml milk
- 1 egg (for cream)
- 50 g sugar (for cream)
- 10 g vanilla sugar
- 15 g cornstarch
- 250 ml milk (for cream)
- Coconut flakes (for decoration)
- Powdered sugar (for decoration)
Directions
- Preheat the oven to 180 degrees Celsius.
- Beat 2 eggs with 100 g of sugar and a pinch of salt until light and fluffy.
- Sift 170 g of flour into a separate bowl. Add 20 g of butter and rub it into crumbs with your hands.
- Combine the egg and sugar mixture with the flour mixture. Pour in 100 ml of milk and mix well until combined.
- Grease a baking mold with butter and pour the dough into it evenly.
- For the cream, mix 1 egg, 50 g of sugar, 10 g of vanilla sugar, and 15 g of cornstarch in a saucepan.
- Pour in 250 ml of milk and cook over low heat, stirring continuously until thickened. Remove from heat and let it cool, covered with cling film.
- Once the cream has cooled, use a pastry bag to spread it in a mesh pattern over the dough.
- Sprinkle generously with coconut flakes and bake in the preheated oven for about 40 minutes.
- Allow to cool slightly before decorating with powdered sugar before serving.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Nutrition Facts (per serving): Approximately 250 calories, 10g fat, 36g carbohydrates, 4g protein.
How to serve
Coconut Cream Cake is best served at room temperature or slightly chilled. For an elegant presentation, slice the cake into squares or wedges and serve on a decorative plate. Garnish with additional coconut flakes or fresh fruit like berries for a pop of color. This cake pairs beautifully with a cup of tea or coffee, making it a perfect addition to afternoon gatherings or dessert menus.
FAQs
1. Can I use unsweetened coconut flakes for decoration?
Yes, unsweetened coconut flakes can be used if you prefer a less sweet topping.
2. How can I store leftover Coconut Cream Cake?
Leftover cake should be stored in an airtight container in the refrigerator for up to 3 days.
3. Can I make this cake in advance?
Absolutely! The cake can be made a day ahead. Just make sure to keep it covered, and add the powdered sugar just before serving to ensure it looks fresh.
Coconut Cream Cake
Ingredients
Method
- Preheat the oven to 180 degrees Celsius.
- Beat 2 eggs with 100 g of sugar and a pinch of salt until light and fluffy.
- Sift 170 g of flour into a separate bowl. Add 20 g of butter and rub it into crumbs with your hands.
- Combine the egg and sugar mixture with the flour mixture. Pour in 100 ml of milk and mix well until combined.
- Grease a baking mold with butter and pour the dough into it evenly.
- For the cream, mix 1 egg, 50 g of sugar, 10 g of vanilla sugar, and 15 g of cornstarch in a saucepan.
- Pour in 250 ml of milk and cook over low heat, stirring continuously until thickened.
- Remove from heat and let it cool, covered with cling film.
- Once the cream has cooled, use a pastry bag to spread it in a mesh pattern over the dough.
- Sprinkle generously with coconut flakes and bake in the preheated oven for about 40 minutes.
- Allow to cool slightly before decorating with powdered sugar before serving.
