Coffee cake with coconut cream

The coffee sponge cake with coconut cream is a dessert that combines the intense flavors of coffee with the exotic sweetness of coconut, creating an irresistible combination. This recipe will not only delight your taste buds but will also add a touch of elegance to your table, making it perfect for any occasion. Without using chocolate, this cake is a wonderful choice for those who prefer less common flavors. Let's discover together how to prepare it, step by step.

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12

Ingredients:

For the sponge:
- 6 small eggs
- 50 g sugar
- 8 tablespoons brewed coffee (ideally, use quality, freshly brewed coffee)
- 8 tablespoons flour
- 1 teaspoon baking powder
- 100 g butter or margarine, at room temperature
- 2 packets of vanilla sugar

For the cream:
- 500 ml milk
- 70 g starch
- 3 tablespoons sugar
- 170 g butter, at room temperature
- 100 g powdered sugar
- 100 g white chocolate
- 6 tablespoons coconut
- 1 packet of vanilla sugar
- Grated zest and juice of ½ lemon

Recipe history:
This cake has its roots in baking traditions, where combinations of flavors were used to create unique desserts that reflected the diversity of available ingredients. The coffee sponge became popular due to the invigorating effect of coffee, while the coconut cream adds a tropical note that makes this cake beloved among dessert lovers.

Preparing the sponge:

1. Separating the eggs: Start by separating the egg whites from the yolks. Ensure that the bowls are clean to achieve a perfect foam.

2. Whipping the egg whites: Use an electric mixer to beat the egg whites until they form a stiff foam. This is an essential step to achieve a fluffy texture for the sponge.

3. Preparing the coffee: Brew the coffee and add the sugar, stirring until it completely dissolves. Let it cool slightly, then gradually incorporate it into the whipped egg whites while continuing to mix.

4. Mixing the yolks: In another bowl, beat the butter with the yolks and vanilla sugar until you obtain a frothy mixture.

5. Combining the ingredients: Add the whipped egg whites to the yolk mixture, gently folding from the bottom up to avoid losing air in the mixture.

6. Adding the flour: Sift the baking powder together with the flour and gradually incorporate them into the egg mixture, stirring gently.

7. Baking the sponges: Pour the batter into a baking tray lined with parchment paper and place it in a preheated oven at 180 degrees Celsius. Bake for 20-25 minutes. Check if the sponge is baked by doing the toothpick test: if it comes out clean, it's done.

8. Cooling the sponges: Once baked, remove the sponge from the oven and let it cool in the tray.

Preparing the cream:

1. Boiling the milk: In a saucepan, bring the milk to a boil. After 5 minutes of boiling, strain it to remove the coconut pieces.

2. Mixing the starch: In a small bowl, mix 100 ml of the strained milk with the starch and sugar, ensuring no lumps form.

3. Melting the chocolate: Add the white chocolate to the remaining milk over heat and stir until completely melted.

4. Thickening the cream: Add the starch mixture to the milk with chocolate, stirring vigorously to avoid lumps. Let it boil for a few moments, then add the coconut.

5. Cooling the cream: Remove the cream from the heat and let it cool, stirring occasionally to prevent a crust from forming.

6. Preparing the butter cream: Beat the butter with the powdered sugar until it becomes a fluffy cream. Incorporate the coconut cream, lemon zest, and juice, mixing well.

7. Cooling the cream: Place the cream in the refrigerator to firm up.

Assembling the cake:

1. Cutting the sponges: Once the sponge has completely cooled, carefully cut it into two equal parts.

2. Applying the cream: Spread a generous layer of coconut cream on the first half of the sponge.

3. Finishing the cake: Place the other half of the sponge on top and sprinkle a little powdered sugar for an elegant look.

Serving and suggestions:
Serve the cake with a fragrant tea or espresso coffee to complement the flavors. An interesting idea is to add a drizzle of caramel syrup on the plate for a sweet and savory contrast.

Helpful tips:
- You can add some pieces of fresh fruit, such as mango or pineapple, to enhance the tropical flavor of the coconut cream.
- If you are a big coffee fan, you can replace the water-based coffee with a more concentrated coffee for a stronger taste.
- This cake keeps well in the refrigerator, so you can prepare it in advance for a special occasion.

Nutritional benefits:
This cake is not only delicious but also contains beneficial ingredients. Coconut is rich in fiber and healthy fats, while coffee can provide an energy boost and antioxidants.

Frequently asked questions:
1. Can this cake be made without eggs?
- Yes, you can use egg substitutes, such as banana puree or yogurt, to create a vegan version.

2. What can I use instead of coconut?
- If you don't like coconut, you can try using ground almonds or pistachios for a different flavor.

3. How can I store the cake?
- The cake keeps well in the refrigerator, covered with plastic wrap, for a few days.

With this recipe for coffee sponge cake with coconut cream, you will not only delight your family and friends but also bring a touch of creativity to your kitchen. Enjoy!

 Ingredients: For the base: 6 small eggs, 50 g sugar, 8 tablespoons brewed coffee, 8 tablespoons flour, 1 baking powder, 100 g butter (or margarine), 2 packets vanilla sugar. For the cream: 500 ml milk, 70 g starch, 3 tablespoons sugar, 170 g butter, 100 g powdered sugar, 100 g white chocolate, 6 tablespoons coconut, 1 vanilla sugar, grated zest and juice from 1/2 lemon.

 Tags:  cake coffee countertop coconut