Steamed Coconut Cake
Steamed Coconut Cake – a delight that brings smiles! This recipe is one of my family's favorites, and my little boy, Dragoș, is simply in love with it. The rich flavors of coconut, combined with the soft and creamy texture, make this cake a perfect dessert for any occasion. I invite you to discover with me how you can prepare this wonderful cake step by step!
Preparation time: 40 minutes
Baking time: 45 minutes
Total time: 1 hour and 25 minutes
Number of servings: 12
Ingredients
For the two layers:
- 550-600 g flour
- 170 g sugar
- 120 g butter, at room temperature
- 1 teaspoon baking powder
- 1 tablespoon cocoa
- 1 large egg
- 80 ml milk
For the coconut layer:
- 6 egg whites
- 200 g sugar
- 250 g shredded coconut
- 170 ml milk
For the cream:
- 6 egg yolks
- 250 g sugar
- 350 g butter, at room temperature
- 4 tablespoons flour
- 300 ml milk
- 2 tablespoons cornstarch
Decoration:
- Grated chocolate or chocolate candies
Preparation
Step 1: Preparing the layers
1. In a large bowl, combine flour, sugar, baking powder, cocoa, and butter. Knead the ingredients until you get a smooth dough. You may need to add a little milk to help form the dough.
2. Add the egg and continue kneading until the dough becomes elastic. Divide the dough into two equal parts.
3. Cover one part of the dough with plastic wrap and set it aside. Roll out the other part of the dough into a thin sheet, the size of the baking tray you will use.
Step 2: Preparing the coconut layer
1. In a saucepan, bring 170 ml of milk to a boil. When it starts boiling, add the shredded coconut and stir well. Remove from heat and let the mixture cool.
2. Meanwhile, beat the egg whites with 200 g of sugar until you get a firm foam.
3. Once the coconut mixture has cooled, gradually add it to the egg whites and gently fold with a spatula to avoid deflating.
Step 3: Assembling the cake
1. Place the rolled-out dough in the prepared baking tray. Spread the coconut mixture evenly on top of the layer.
2. Roll out the other layer of dough on top of the coconut layer. It is important to work carefully, as this layer may be more fragile. Prick the surface with a fork to allow steam to escape during baking.
3. Preheat the oven to 180 degrees Celsius and bake the cake for about 45 minutes, until golden.
Step 4: Preparing the cream
1. In a saucepan, mix 250 g of sugar with 4 tablespoons of flour and 2 tablespoons of cornstarch. Gradually add the milk, stirring continuously.
2. Place the saucepan over low heat and cook the mixture, stirring constantly, until it thickens like cream. Let it cool.
3. Once cooled, incorporate 350 g of whipped butter. Mix well until you get a smooth cream.
Step 5: Assembling the cake
1. Once the cake has completely cooled, spread the cream evenly on top.
2. Decorate with grated chocolate or chocolate candies for a festive look.
Useful tips
- For a more intense coconut flavor, you can add a few drops of coconut essence to the coconut layer.
- If you don't have shredded coconut, you can substitute with ground almonds for a different version.
- For a moister cake, you can add a splash of milk to the buttercream.
Nutritional benefits
This coconut cake is rich in nutrients, thanks to the coconut, which is an excellent source of fiber and healthy fats. The eggs also add essential proteins, while the butter provides a creamy and rich taste. Consumed in moderation, it can be a delicious choice for dessert.
Frequently asked questions
- What can I do if the layers stick together?
Make sure to use enough flour when kneading the dough. You can also use parchment paper in the tray to prevent sticking.
- How can I store the cake?
Keep the cake in an airtight container at room temperature for up to 3 days or in the fridge for a week.
- What drinks pair well with this cake?
A cup of coffee or a fragrant herbal tea will perfectly complement the sweetness of the cake. A glass of warm milk is also a classic choice!
Steamed Coconut Cake is not just a dessert, but a cooking experience that brings people together. Try this recipe and enjoy every delicious bite!
Ingredients: composition for 2 sheets: 550-600g flour 170g sugar 120g butter 1 baking powder 1 tablespoon cocoa 1 large egg 80ml milk coconut layer: 6 egg whites 200g sugar 250g coconut 170ml milk cream: 6 egg yolks 250g sugar 350g butter 4 tablespoons flour 300ml milk 2 tablespoons starch decoration: grated chocolate or chocolate candies
