Coconut cake with vanilla cream
Coconut Cake with Vanilla Cream
During busy times, when I need a dessert that I can easily portion and that keeps well in the fridge, I often turn to this coconut cake with vanilla cream. I’ve made it several times, and it always seems balanced, with a soft base made of egg whites and coconut, a thin layer of chocolate, a light vanilla cream, and a sprinkle of grated chocolate on top. It’s not complicated, but it requires a bit of patience during assembly.
Quick Info
Total Time: approximately 2 hours (includes cooling)
Preparation Time: 30-40 minutes effective (excluding cooling times)
Baking Time: 20-25 minutes (for the base), plus heating/steaming for the chocolate
Servings: 12-16, depending on how you cut it
Difficulty: medium (especially due to handling the base and cream)
Type: dessert, suitable for holidays or when you want something with coconut
Ingredients
Coconut Base:
6 egg whites
300 g grated coconut
300 g sugar
a pinch of salt
Vanilla Cream:
6 egg yolks
8 tablespoons of sugar
50 g cornstarch
300 ml milk
350 ml liquid cream for whipping
a dash of vanilla essence
a pinch of salt
Chocolate Layer:
200 g chocolate (I use cooking chocolate or 50-60% cocoa, depending on what I have on hand)
75 ml liquid cream
For Decoration:
grated chocolate (to taste)
Preparation Method
1. Preparing the Coconut Base
Separate the egg whites from the yolks. Place the egg whites in a clean bowl, add a pinch of salt, and beat them with a mixer until they start to foam. Gradually add the sugar while continuing to mix until you obtain a glossy, dense meringue.
Add the grated coconut over the egg whites and gently mix with a spatula, not with the mixer, just until everything is uniform.
Line a rectangular baking tray (the size is not specified, but the mixture should fit without being too thick) with parchment paper. Pour in the mixture and gently level it out.
Bake in a preheated oven at 160-170°C until it turns golden on the surface. It generally takes about 20-25 minutes, depending on the oven. The base should be golden, not too hard.
Once cooled, carefully remove it from the tray. The base is fragile and crumbles easily, so lift it with the parchment paper, being careful not to force it too much. Remove the paper, then place the base back in the tray, still on the parchment paper, so you can assemble the rest of the dessert.
2. The Chocolate Layer
Place the broken chocolate pieces and the liquid cream in a metal or glass bowl over a bain-marie (add water to a small pot, ensuring the bowl does not touch the water). Stir until melted and homogeneous.
Pour the glaze immediately over the cooled base, spreading it with a spatula. Place the tray in the fridge to let the chocolate set, for at least 30 minutes.
3. The Vanilla Cream
Mix the egg yolks with the sugar, cornstarch, and 100 ml of cold milk in a bowl until you achieve a smooth paste.
Heat the remaining 200 ml of milk in a small pot. When it starts to boil, slowly pour the hot milk over the yolk mixture, continuously stirring to prevent curdling.
Return everything to low heat and cook the cream, stirring constantly with a whisk, until it thickens. Remove from heat and allow to cool completely at room temperature.
Whip the liquid cream separately until it thickens (do not let it turn to butter).
When the cream is completely cool, mix it briefly to make it smooth, then gradually add the whipped cream, one spoonful at a time, homogenizing after each addition. Add the vanilla essence at the end.
4. Assembly
Remove the tray from the fridge once the chocolate layer has set. Spread the vanilla cream over the chocolate layer, leveling it as evenly as possible.
Sprinkle grated chocolate on top, as desired.
Return the cake to the fridge, ideally for a few hours, to let the cream set well and to make it easier to cut.
For cutting, use a knife heated briefly in hot water, then dried.
Why I Make the Recipe Often
It keeps well in the fridge, doesn’t dry out, and remains tasty even after two days. You can make it a day in advance and cut it as needed. It doesn’t require complicated decorations; grated chocolate is enough.
Tips and Variations
Tips
- Be careful with the coconut base; it is very fragile when moving. Lift it only with the parchment paper.
- Cool the base and cream completely before assembly; otherwise, the layers won’t set well.
- For the vanilla cream, do not cook over high heat to avoid curdling.
- If you don’t have liquid cream for whipping, do not use vegetable cream – the texture will change.
Substitutions
- You can use dark or milk chocolate for the chocolate layer, according to your preference.
- Coconut cannot be substituted here; the base will not turn out the same.
Variations
- For a more festive appearance, fresh fruits can be placed on top, but it’s not necessary.
- You can flavor the base with a little grated lemon zest.
Serving Ideas
- It cuts easiest with a heated and dried knife.
- It is ideal with coffee or as a dessert for holiday meals.
- It also travels well if you need something to take on the go.
Frequently Asked Questions
1. What should I do if the base crumbles when moving?
The coconut base is delicate. If it cracks, assemble it back into the tray as best as you can; the pieces will bond together at the end with the cream and glaze.
2. Can I freeze the cake?
I do not recommend it, as after thawing, the coconut base becomes too soft, and the cream loses its original texture.
3. Should I mix the cream with the whipped cream manually or with a mixer?
After cooling the cream, you can mix the whipped cream manually or at low speed with the mixer, but briefly, so it doesn’t curdle.
4. Can I use powdered sugar instead of granulated sugar for the base?
Yes, but it doesn’t significantly affect the consistency. It’s more important that the egg whites are well beaten.
5. Is soaking necessary?
No, the coconut base does not need soaking. It becomes soft from the vanilla cream.
Nutritional Values
Estimation (per serving, for 16 servings): approximately 340 kcal, 18 g fat, 36 g carbohydrates, 5 g protein. Values vary depending on the type of chocolate and cream used. It is a rich cake, with plenty of fat from coconut, eggs, and cream.
Storage and Reheating
It keeps in the fridge, covered, for up to 4 days. It is not suitable for reheating; it is served cold, straight from the fridge. If it is too hard, leave it at room temperature for 5 minutes before serving.
Ingredients: COCONUT NUT BASE: 6 egg whites, 300g grated coconut, 300g sugar, a pinch of salt. VANILLA CREAM: 6 egg yolks, 8 tablespoons of sugar, 50g cornstarch, 300ml milk, 350ml whipped cream, a vanilla essence, a pinch of salt. CHOCOLATE LAYER: 200g chocolate, 75ml liquid cream.
