Coconut Cake (3)

Coconut cake – a delicacy that combines sweet flavors with creamy textures, perfect to accompany a fragrant coffee or to be enjoyed with loved ones. This recipe is not just a simple dessert, but an invitation to pleasant memories and unforgettable moments. Whether you prepare it for a special occasion or simply to indulge yourself, coconut cake is the ideal choice. Let me guide you step by step to achieve a perfect result!

Preparation time
- Preparation time: 20 minutes
- Baking time: 35 minutes
- Total time: 55 minutes
- Number of servings: 12

Ingredients
For the base
- 6 large eggs
- 160 g sugar
- 200 g flour
- 2 tablespoons oil (preferably sunflower or canola)
- 100 g yogurt (you can use Greek yogurt for a creamier texture)
- 3 tablespoons cocoa
- 1 packet baking powder

For the cream
- 800 ml milk (you can opt for whole milk for a richer flavor)
- 150 g sugar
- 100 g fine semolina
- 120 g coconut (use finely grated coconut for an intense taste)
- 1 vial vanilla essence

For the glaze
- 100 g chocolate (dark chocolate for a delicious contrast)
- 2-3 tablespoons liquid cream

Step by step
1. Preparing the bases
- Start by preheating the oven to 180°C, with ventilation. Make sure that the tray you are using is 30x21 cm, and if you don’t have one exactly this size, don’t worry; you can adapt the recipe for a similar tray.
- Separate the egg whites from the yolks. Beat the egg whites in a large bowl until foamy, then gradually add the sugar, continuing to mix until you achieve a glossy and firm foam.
- Incorporate the yolks one at a time, gently mixing with a spatula to avoid losing air in the mixture. Then add the oil and yogurt, continuing to mix.
- Sift the flour and baking powder together and gently incorporate them into the mixture, being careful not to form lumps.
- Divide the mixture in two. In one half, add the cocoa and mix well.

2. Baking the bases
- Pour the cocoa mixture into the prepared tray and bake for 15 minutes. It is important not to bake it completely, as you will be adding the cream.
- In the meantime, you can prepare the cream.

3. Preparing the cream
- In a saucepan, bring the milk to a boil together with the sugar. When the milk starts to boil, add the semolina in a rain, stirring constantly to prevent lumps from forming.
- Let it boil for a few minutes until the cream thickens. Add the coconut and vanilla essence, mixing well.

4. Finalizing the cake
- Remove the base from the oven and evenly spread the semolina and coconut cream over it. Then pour the rest of the base mixture on top, using a spatula to distribute it evenly.
- Put the cake back in the oven for another 20 minutes at 180°C. You will know it is ready when the base is firm to the touch and slightly browned.

5. The glaze
- While the cake cools, prepare the glaze. Melt the chocolate together with the liquid cream in a bowl over a double boiler or in the microwave, stirring until smooth.
- When the cake has completely cooled, pour the chocolate glaze over it, allowing it to drip gently over the edges.

Serving suggestions
This coconut cake is delicious both warm and cold. You can cut it into cubes and serve it alongside a scoop of vanilla ice cream or with a berry sauce for a contrast of flavors. A cup of coffee or a fragrant tea pairs perfectly with this dessert.

Useful tips
- Toothpick test: Make sure the base is perfectly baked by inserting a toothpick in the middle. If it comes out clean, the cake is ready!
- Vegan option: You can replace the eggs with a combination of ¼ cup of banana or apple puree for each egg. Use plant-based milk and soy yogurt.
- Toasting the coconut: If you prefer a more intense flavor, you can toast the coconut in a dry pan before adding it to the cream.

Calories and nutritional benefits
A serving of coconut cake has about 250-300 calories, depending on the ingredients. Coconut provides healthy fats and fiber, while egg yolks and yogurt bring essential proteins to the diet.

Frequently asked questions
- Can I use another type of sugar? Yes, you can use brown sugar for a more caramelized flavor.
- Can the cake be frozen? Yes, you can freeze the cake without glaze. Make sure it is completely cooled and wrap it well.
- Can I add fruits to the mixture? Yes, you can add pieces of fruit like peaches or pineapple to the semolina cream for an extra flavor boost.

In conclusion, coconut cake is a versatile dessert, easy to prepare and full of flavor. With this recipe, you will impress everyone, turning each slice into an unforgettable experience. So, put on your chef's clothes and enjoy every step of this culinary journey!

 Ingredients: Recipe for a tray of 30/21cm BASE: 6 eggs, 160g sugar, 200g flour, 2 tablespoons oil, 100g yogurt, 3 tablespoons cocoa, 1 packet baking powder CREAM: 800ml milk, 150g sugar, 100g fine semolina, 120g coconut, 1 vial vanilla essence GLAZE: 100g chocolate, 2-3 tablespoons liquid cream

 Tags:  coconut cake