Coconut Cake Dessert

I have made the Cocosana cake many times, especially when I need something simple, with layers and a clear coconut flavor. It is not overly sweet, the cocoa glaze hardens just right, and the cream remains quite firm after a few hours in the fridge. The base bakes quickly, and the cream is made on the stove, so it doesn't require any special techniques.

Quick Info

Total time: about 2 hours (including cooling)
Preparation time: 40-50 minutes
Baking time: 30 minutes
Servings: 10-12 slices (depending on the size of the tray)
Difficulty: medium (not difficult, but there are three different stages)
Type: homemade cake, good for any meal or as a weekend dessert

Ingredients

Base:
6 eggs
6 tablespoons sugar
6 tablespoons flour
3 tablespoons cocoa
6 tablespoons oil
1/2 packet baking powder

Cream:
4 tablespoons flour
250 ml milk
150 g sugar
100 g coconut flakes
200 g margarine for creams (Unirea)

Glaze:
200 g powdered sugar
2 tablespoons cocoa
1 tablespoon oil
3 tablespoons hot water

Preparation method

1. The base
Separate the egg whites from the yolks. Whip the egg whites with a mixer. Start adding the sugar gradually and mix until the foam becomes stiff and shiny, and the sugar is completely dissolved. Then, incorporate the yolks one by one, the oil, sifted cocoa, flour, and baking powder. Mix gently, without overdoing it, just enough to eliminate any traces of flour.

Pour the mixture into a small tray (about 20x30 cm works well) lined with baking paper. Place the tray in the oven at 180°C for 30 minutes. Do not open the oven door in the first 20 minutes. The base is ready when it passes the toothpick test.

2. The coconut cream
While the base is baking, put a pot with milk, sugar, and flour on the heat. Stir continuously to avoid lumps. When it starts to boil and thickens, add the coconut and continue stirring for another 2-3 minutes until the cream is consistent. Remove from heat and let it cool completely.

After the coconut cream has cooled, whip the margarine (at room temperature), then gradually add the coconut cream, one tablespoon at a time, continuing to whip. Here, do not increase the mixer speed too much to avoid curdling the mixture. The resulting cream has a fairly airy texture but will harden after chilling.

3. The cocoa glaze
In a bowl, mix the powdered sugar with the sifted cocoa. Add the oil and the 3 tablespoons of hot water, then mix vigorously with a spoon until the glaze is smooth and lump-free.

4. Assembly
After the base has cooled, remove it from the tray and cut it horizontally to obtain two equal layers. Place the first layer back in the tray (or on a platter), spread the coconut cream evenly, then place the second layer of the base on top. Pour the glaze over the top and spread it quickly so it doesn't harden before becoming even.

Put the cake in the fridge for at least an hour until the glaze hardens and the layers stabilize. After cooling, it cuts much better with a knife dipped in hot water.

Why I make this recipe often

The Cocosana cake does not require sophisticated ingredients and is made from what I usually have at home. It is not fussy about decoration and keeps well in the fridge for a few days. The cream has a balanced coconut flavor, it is not cloying, and the glaze does not become hard like chocolate; it remains slightly soft.

Tips and variations

Tips

For the base, it is important not to mix too much after adding the flour. Just enough to combine.
If it seems that the base rises only in the middle, after cooling you can gently press it down with your hand to level it before cutting.
When making the cream, if lumps form, you can blend a little with a hand blender before adding the margarine.
The glaze spreads more easily while warm. If it hardens, you can add 1-2 tablespoons of hot water.

Substitutions

Unirea margarine can be replaced with any pastry margarine, but the result will differ if you use butter (it will have a different, slightly denser texture).
The milk for the cream can also be plant-based, but the result will be more liquid if you do not adjust the flour.
If you do not have powdered sugar for the glaze, you can grind regular sugar.

Variations

For a more intense flavor, you can add a little vanilla to the cream.
If you want, you can use cream between two separate layers (double the quantities if you make two layers).
Some prefer to sprinkle a little coconut over the glaze before it hardens.

Serving ideas

It cuts best when cold, straight from the fridge.
It works as a simple dessert or alongside coffee.
Slices can be placed in muffin papers for a neater presentation.

Frequently asked questions

1. What size should the tray be?
A 20x30 cm tray is suitable for achieving the correct thickness of the base. If you use a larger one, the base will be thin and dry out.

2. My base sank in the middle. What can I do?
Most likely the eggs were not whipped enough or it was mixed too much after adding the flour. Level it with a knife or gently press it down before assembly.

3. Can I use butter instead of margarine?
Yes, but the texture of the cream will be denser and less airy. If you want to keep the original appearance, use margarine.

4. Why do I need to cool the cream before mixing it with the margarine?
If you mix margarine with warm cream, it will melt, and the cream will be too soft or may even separate.

5. Does the cake keep well in the fridge?
Yes, it keeps well for 2-3 days without changing its texture. You can slice it directly from the fridge.

Nutritional values

Estimation for one slice (out of 12): approximately 290-320 kcal, 5 g protein, 14 g fat, 36 g carbohydrates.
Estimated values depend on the size of the eggs and how much glaze is poured on each slice.
It is a dessert with a high carbohydrate and fat content, but it does not have heavy fillings.

Storage and reheating

The Cocosana cake keeps best in the fridge, covered, for up to 3 days. I do not recommend reheating it, as the glaze and cream may soften or separate. It cuts best when cold. It can be frozen, but the cream loses its texture.

 Ingredients: Base: 6 eggs, 6 tablespoons of sugar, 6 tablespoons of flour, 3 tablespoons of cocoa, 6 tablespoons of oil, 1/2 teaspoon of baking powder. Cream: 4 tablespoons of flour, 250 ml of milk, 150 g of sugar, 100 g of coconut flakes, 200 g of Unirea margarine for creams. Glaze: 200 g of powdered sugar, 2 tablespoons of cocoa, 1 tablespoon of oil, 3 tablespoons of boiled water.

 Tags:  coconut cake chocolate cake