Coconut cake

Coconut cake - a delicious dessert that combines the fluffy texture of meringue with the intense flavor of coconut and a fine cream that will win over any sweet lover. This recipe is not only simple but also a perfect choice for moments when you want to impress friends or family with a quick and elegant dessert. Let's discover together how you can achieve this delight!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

Necessary ingredients

*For the base:*
- 6 egg whites
- 100 g sugar
- 100 g coconut
- 1 vanilla essence

*For the cream:*
- 1 packet of vanilla Crem Ole
- 250 ml liquid cream
- 150 ml cold milk

*For decoration:*
- 50 g dark or white chocolate, melted

Step by step for a perfect coconut base

1. Prepare the ingredients: Make sure all ingredients are at room temperature. Egg whites whip better when they are not cold. It is also important to use a clean mixing bowl, free of grease.

2. Whip the egg whites: In a large bowl, add the 6 egg whites and a pinch of salt. Use an electric mixer to beat them on high speed. When the egg whites become frothy, gradually add the sugar and vanilla essence. Continue mixing until you achieve a firm and glossy meringue that holds peaks when you lift the mixer blades.

3. Incorporate the coconut: Using a spatula, gently fold in the coconut into the meringue. Mix lightly with folding motions to avoid losing air in the mixture. It is important not to overmix, otherwise the base will become dense.

4. Bake the base: Preheat the oven to 160°C. Line a baking tray with parchment paper and pour in the coconut mixture. Make sure it is evenly distributed. Place the tray in the oven, leaving the door slightly ajar to allow moisture to escape. Bake for about 25-30 minutes, or until the base is golden and pulls away slightly from the edges of the tray.

5. Cool the base: After baking, let the base cool completely in the tray.

Preparing the delicious cream

1. Mix the cream: In a separate bowl, combine the packet of Crem Ole with 150 ml of cold milk. Use the mixer to blend until you achieve a smooth and consistent cream.

2. Add the whipped cream: In another bowl, whip the 250 ml of liquid cream until it becomes firm. Then, gently fold the whipped cream into the vanilla cream using a spatula. This will add an airy and creamy texture.

3. Assemble the cake: Once the base has completely cooled, spread the vanilla cream evenly over it. Make sure it is well covered.

4. Decorate the cake: Melt the 50 g of chocolate in a bain-marie or microwave and pour it over the cream. You can use a spatula to create an artistic pattern or simply let it drizzle naturally for a rustic look.

5. Final cooling: Cover the cake with plastic wrap and refrigerate for at least 2 hours. This cooling time will help the cream set and allow the flavors to meld.

Serving and variations

After the cake has chilled in the refrigerator, you can cut it into squares or rectangles. Give it an elegant look by adding coconut flakes or fresh fruits on top, such as slices of kiwi or strawberries, which will add a delicious contrast and a touch of freshness.

My personal tip: If you want a more intense flavor, you can add a few drops of almond essence to the vanilla cream. This will provide a unique flavor that pairs perfectly with coconut.

Frequently asked questions

1. Can I use brown sugar instead of white sugar?
- Yes, brown sugar will give a more caramelized taste and a darker color to the base.

2. How can I make the cake dairy-free?
- You can use plant-based cream and non-dairy milk (almond or coconut) to create a vegan version of the recipe.

3. Can the cake be frozen?
- Yes, the cake can be frozen. Make sure it is well wrapped to prevent freezer burn.

Nutritional benefits

This coconut cake is high in fiber due to the coconut, which aids digestion. Egg whites are an excellent source of protein, helping to maintain a balanced diet. Additionally, the vanilla cream adds a touch of sweetness without being too heavy.

Ideal combinations

To complement this cake, you can serve a fruit tea or a flavored coffee. Also, a glass of cold milk or fresh lemonade can provide a pleasant contrast.

Now that you know how to prepare a delicious coconut cake, don't hesitate to experiment! Whether you choose to add customized ingredients or play with the decoration, this recipe will always yield a tasty result. So put on your apron and enjoy cooking!

 Ingredients: For the base we need: 6 egg whites, 100 g sugar, 100 g coconut, vanilla essence. For the cream we need: 1 packet of vanilla Crem Ole, 250 ml liquid cream, 150 ml cold milk.