Cake with ladyfingers and coconut

Coconut Biscuit Cake: a delight that combines textures and flavors, offering a unique tasting experience. This cake is perfect for moments when you want to impress guests or indulge in a delicious dessert. Easy to prepare and with accessible ingredients, this recipe is sure to become a favorite in your kitchen. Let's explore each step of the recipe together to achieve a result worthy of the most beautiful occasions.

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

Ingredients for the base and cream:
- 7 eggs
- 200 g coconut
- 200 g sugar
- 200 ml milk
- 4 tablespoons flour
- 1 pack of margarine for creams
- 2 packets of vanilla sugar
- 200 g ladyfingers

Ingredients for the glaze and decoration:
- 4 tablespoons sugar
- 3 tablespoons milk
- 2 tablespoons cocoa
- 25 g margarine for creams
- 50 g coconut

Short history
The Coconut Biscuit Cake inspires nostalgia and reminds us of family gatherings. Various versions of this cake have cemented it as a staple dessert in many cultures, due to its simplicity and refined taste. The coconut, with its exotic flavor, pairs perfectly with the soft ladyfingers, creating a delightful contrast of textures.

Step by step for a perfect result

1. Preparing the base
Start by preheating the oven to 160°C. This step is essential to ensure even baking.
In a large bowl, beat the egg whites with a pinch of salt until you achieve a firm foam. Gradually add 100 g of sugar and continue beating until the sugar completely dissolves and the mixture becomes glossy. It is important to use a hand mixer or a food processor to achieve the ideal texture.

Once the egg whites are beaten, add the 200 g of coconut and gently fold in with a spatula. This ingredient adds a distinct flavor and a crunchy texture to the cake. Finally, sprinkle the 4 tablespoons of flour and slowly fold in, being careful not to deflate the mixture.

Pour the mixture into a baking pan lined with parchment paper, ensuring it is evenly distributed. Bake for 30 minutes. Check with a toothpick if it is done – it should come out clean.

2. Preparing the cream
While the base cools, we can prepare the cream. In a saucepan, mix the egg yolks with 100 g of sugar, the 2 tablespoons of flour, milk, and vanilla sugar. Cook the mixture over a double boiler, stirring constantly, until it becomes a thick cream, similar to a custard. This process will take about 10-15 minutes.

Once the cream has cooled, add the margarine for creams, whipped until fluffy, and mix well until smooth. This step adds a special creaminess and rich flavor to the cream.

3. Assembling the cake
After the base has cooled, cut it in half, then place the first half on a platter. Spread half of the cream evenly over the base.
Soak the ladyfingers in a little milk and place them on top of the cream. They will add a note of juiciness and a pleasant contrast of texture. Cover with the remaining cream, ensuring it is evenly distributed.

4. Preparing the glaze
To add a delicious layer of chocolate, mix 4 tablespoons of sugar, 3 tablespoons of milk, 2 tablespoons of cocoa, and 25 g of margarine in a saucepan. Cook over low heat, stirring constantly, until the sugar melts and the mixture becomes smooth. This glaze will add a glossy appearance and intense flavor to the cake.

Pour the glaze over the cake while it is still warm, then sprinkle 50 g of coconut on top for an attractive decoration and added aroma.

5. Cooling and serving
Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours before serving. This step will allow the flavors to blend perfectly and make each slice delicious.

Useful tips
- Use fresh eggs to achieve a firmer foam.
- If you want to add a fruity note, try adding a few slices of banana between the layers of cream and ladyfingers.
- You can replace the milk with coconut milk to enhance the coconut flavor.

Calories and nutritional benefits
This cake contains approximately 250 calories per serving, but it is important to note that coconut offers nutritional benefits, such as fiber and healthy fats. Moderate consumption of desserts like this can be part of a balanced diet.

Frequently asked questions
- Can I use other types of nuts? Yes, you can experiment with hazelnuts or almonds, but the baking time may vary.
- How can I store the cake? Keep it in the refrigerator, in an airtight container, for up to 5 days.

This Coconut Biscuit Cake pairs perfectly with a cup of coffee or a fragrant tea, turning any moment of indulgence into a real celebration of flavors. I invite you to try it and enjoy every bite! Enjoy your meal!

 Ingredients: For the base and cream: 7 eggs, 200 g coconut, 200 g sugar, 200 ml milk, 4 tbsp flour, 1 pack margarine for creams, 2 packets vanilla sugar, 200 g ladyfingers. For the glaze and decoration: 4 tbsp sugar, 3 tbsp milk, 2 tbsp cocoa, 25 g margarine for creams, 50 g coconut.

 Tags:  coconut cake sponge cake