Nicoleta Cake
The meringue and coconut layers have a clean taste, and their slightly crunchy texture pairs perfectly with the vanilla cream. I don't make this cake very often just for myself, but when I have eggs to use up or I'm cooking for someone who loves coconut, it's one of my go-to choices. You need to be a bit careful with the meringue and the cream on the stove, but otherwise, it's nothing complicated.
Quick Info
Total time: about 2 hours (including cooling)
Preparation time: about 40 minutes
Baking time: 10 minutes per layer (so 20 minutes for two layers)
Servings: 12 (depends on the size of the pan and how you slice it)
Difficulty: medium
Recipe type: homemade cake, suitable for special occasions or when you have a lot of eggs
Ingredients
For the layers:
8 egg whites
150 g coconut
4 tablespoons flour
250-300 g sugar (I use 250 g, but the original recipe calls for 300 g)
1 packet vanilla sugar
For the cream:
8 egg yolks
250-300 g sugar (similarly, I use 250 g instead of 300 g)
1 packet vanilla sugar
vanilla essence, to taste
200 g butter or margarine, at room temperature
150 ml milk
4 tablespoons flour
For decoration:
coconut
grated chocolate
Preparation method
1. Preparing the layers
Take all the ingredients out of the fridge a little while before so they reach room temperature.
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and vanilla sugar, continuing to beat. At the end, the mixture should be glossy and hold its shape.
Fold in the coconut and flour gently with a spatula, mixing from the bottom up. Be careful not to deflate the egg whites.
Divide the mixture into two equal parts.
Line a baking tray with parchment paper. Pour the first half of the mixture and spread it evenly into a not-too-thick layer.
Bake each layer separately in a preheated oven at 180°C for about 10 minutes, or until it lightly colors at the edges. Watch to make sure it doesn't burn; the layer should remain fairly light in color.
Carefully remove the layer and let it cool on the paper.
Repeat for the second layer, also on parchment paper.
2. Vanilla cream
While the layers are baking, prepare the cream. Mix the egg yolks with the sugar, vanilla sugar, and flour. Gradually pour in the cold milk, whisking to avoid lumps.
Place the mixture over low heat in a heavy-bottomed saucepan and stir continuously. The cream thickens fairly quickly, so don't leave it unattended. When it starts to boil, keep it for another 1-2 minutes until it reaches a soft pudding consistency. Remove from heat.
Let the cream cool for a few minutes. When it's warm but not hot, add the vanilla essence and the butter (or margarine) cut into pieces. Stir until incorporated and the cream becomes smooth. If you use butter with 82% fat, the cream will be denser.
3. Assembly
On a clean platter or tray, place the first layer (it comes off the paper easily if it’s completely cooled).
Spread about three-quarters of the cream over the first layer. Place the second layer on top and cover with the remaining cream.
Finally, sprinkle coconut on top, then grate a little chocolate (dark or milk, as you prefer).
Refrigerate the cake for at least 1-2 hours to let the cream set and to slice nicely.
Why I make this recipe often
This recipe uses whole eggs and is great when you have leftover egg whites or yolks from other dishes. The cake slices beautifully and can be easily adapted to individual tastes. It keeps well in the fridge for a few days and doesn’t need frosting, just coconut and chocolate.
Tips and Variations
Tips
- Use room temperature butter for easy incorporation into the cream.
- Beat the egg whites well so the layers aren't too dense.
- Don’t overbake the layers, or they will crumble when cut.
- Let the cake chill for at least 2 hours before slicing.
- The layer comes off the parchment easier if you let it cool completely.
Substitutions
- You can use margarine instead of butter in the cream if you need a vegan recipe (but the eggs cannot be substituted here).
- If you don’t have grated chocolate for decoration, it can be left out, just with coconut on top.
- You can reduce the sugar by 50 g in the layers or cream, according to your preference.
Variations
- A little rum can be added to the cream for a different flavor.
- You can add some sour jam between the layers, but no more than 2-3 tablespoons, so it doesn’t make it too soggy.
- For a more festive look, decorate with large flakes of coconut.
Serving Ideas
- Cut with a knife dipped in warm water for clean edges.
- Pairs well with coffee or a simple tea.
- For festive gatherings, it looks great on platters with other small cut desserts.
Frequently Asked Questions
1. What size should the baking tray be?
Generally, use a tray of about 20x30 cm. If you have a slightly larger or smaller tray, the thickness of the layers will differ a bit, but that's not a problem.
2. Can I make the cream with cornstarch instead of flour?
Theoretically yes, but the texture will change. Using flour results in a more rustic, cohesive cream.
3. Can I freeze the cake?
I do not recommend it. The meringue and coconut layers become soggy upon thawing, and the cream changes texture.
4. Can the layers be made a day in advance?
Yes, if you leave them on the paper and cover them lightly, they won't dry out excessively until you use them the next day.
5. Can I use plant-based milk in the cream?
I haven't tried it with plant-based milk, but if you use one with a neutral taste and a bit of fat (like almond or soy), it should work.
Nutritional Values
Approximately, one serving (out of 12) has about 350-400 kcal, with 6-7 g protein, 21-23 g fat, and 36-38 g carbohydrates. The majority of the calories come from sugar, butter, and coconut. The actual value depends on how much sugar and what type of chocolate you use for decoration.
Storage and Reheating
The cake keeps in the fridge, covered, for about 3-4 days. I do not recommend reheating. It is served cold, straight from the fridge. If left too long at room temperature, the cream may soften. The layers will also become softer over time, but the taste remains good.
Ingredients: For the meringue: 8 egg whites, 150g shredded coconut, 4 tablespoons flour, 300g sugar (the recipe calls for this, but I only used 250g), 1 vanilla sugar. For the cream: 8 egg yolks, 300g sugar (similarly, I only used 250g), 1 vanilla sugar, vanilla essence, 200g butter/margarine at room temperature, 150ml milk, 4 tablespoons flour. For decoration: shredded coconut, grated chocolate.
