Kinder Delice with Coconut

 Ingredients: 2 eggs, 130 g sugar, 80 g melted butter, 100 ml milk, 130 g flour, 15 g cocoa powder, 10 g baking powder. For the filling: 250 g milk, 50 g sugar, 50 g coconut. For the topping: 40 ml milk, 80 g sugar, 30 g butter, 100 g coconut (plus extra for decoration), 400 g milk chocolate.

To make a delicious coconut cake, we start by preparing the batter. In a large bowl, we add the fresh eggs along with the sugar. Using a whisk or a mixer, we mix vigorously until the mixture becomes homogeneous and frothy, and the sugar completely dissolves. This step is essential for achieving a fluffy cake. We continue by incorporating the milk and melted butter, ensuring that they are at room temperature to avoid denaturing the eggs.

Once we have a uniform mixture, we gradually add the sifted flour, cocoa powder, and baking powder. We gently mix with a spatula or a wooden spoon, avoiding overmixing to prevent gluten development in the flour. Once the batter is well combined, we move to the baking tray. We cover the bottom of the tray with parchment paper and pour the mixture evenly, ensuring it distributes fairly.

We bake the base in a preheated oven at 180 degrees Celsius for about 30-40 minutes. It is important to do the toothpick test to check if the base is baked – the toothpick should come out clean. After baking, we let the base cool completely on a rack.

While the base cools, we focus on the cream. In a small saucepan, we combine the sugar with the coconut and add the milk. We mix well and put the saucepan on the heat. We simmer the mixture on low heat for 5-10 minutes until the cream thickens. It is essential to stir occasionally to prevent sticking to the bottom of the saucepan. Once the cream has thickened, we let it cool, stirring periodically.

For the coconut topping, in another saucepan, we put the milk, sugar, and butter. We simmer on low heat, stirring constantly, until the butter completely melts. After the butter has melted, we add the coconut and mix well to achieve a uniform mixture.

We assemble the cake: we cut the base in half lengthwise, place the first half on a tray or board, spread the coconut cream evenly, and cover it with the other half of the base. We apply a thin layer of cream over the entire surface of the cake and then add the coconut topping, distributing it evenly.

We put the cake in the fridge for about 30 minutes to firm up the cream. Meanwhile, we melt the chocolate in a bain-marie, being careful not to leave it on the heat too long to avoid burning. Once melted, we cut the cake into portions of 8 or 10 pieces.

To decorate, we use a kitchen brush to apply the melted chocolate to the sides of the cake, and then we add a layer of chocolate on top, over the coconut topping. We let the cake chill in the fridge until the chocolate glaze hardens, then we sprinkle coconut on top. We let the cake sit for another 20 minutes in the fridge before serving, to enjoy a delicious and refined dessert, full of flavor!

 Tags:  eggs milk unt flour sugar chocolate cocoa nut vegetarian recipes recipes for kids