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Coconut Cream Cake

A delightful dessert that brings a tropical twist to your table with light, fluffy texture and rich coconut flavor.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: International, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 pieces eggs
  • 100 g sugar
  • 1 pinch salt
  • 170 g flour Sifted
  • 20 g butter For the dough
  • 100 ml milk For the dough
Cream Ingredients
  • 1 piece egg For the cream
  • 50 g sugar For the cream
  • 10 g vanilla sugar
  • 15 g cornstarch
  • 250 ml milk For the cream
Decoration
  • Coconut flakes For decoration
  • Powdered sugar For decoration

Method
 

Preparation
  1. Preheat the oven to 180 degrees Celsius.
  2. Beat 2 eggs with 100 g of sugar and a pinch of salt until light and fluffy.
  3. Sift 170 g of flour into a separate bowl. Add 20 g of butter and rub it into crumbs with your hands.
  4. Combine the egg and sugar mixture with the flour mixture. Pour in 100 ml of milk and mix well until combined.
  5. Grease a baking mold with butter and pour the dough into it evenly.
Cooking
  1. For the cream, mix 1 egg, 50 g of sugar, 10 g of vanilla sugar, and 15 g of cornstarch in a saucepan.
  2. Pour in 250 ml of milk and cook over low heat, stirring continuously until thickened.
  3. Remove from heat and let it cool, covered with cling film.
  4. Once the cream has cooled, use a pastry bag to spread it in a mesh pattern over the dough.
  5. Sprinkle generously with coconut flakes and bake in the preheated oven for about 40 minutes.
  6. Allow to cool slightly before decorating with powdered sugar before serving.

Notes

Best served at room temperature or slightly chilled. Slice into squares or wedges for elegant presentation. Pairs beautifully with tea or coffee.