Coconut cake with vanilla cream

Coconut Cake with Vanilla Cream: A Delight that Brings a Smile to Your Face

Who doesn’t love a cake that combines delicious textures and flavors? This coconut cake recipe with vanilla cream is perfect for any occasion, whether you're hosting a party or simply want to indulge in a delightful dessert after a long day. Get ready for a culinary journey full of flavor and taste!

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Number of servings: 12

Ingredients needed

For the dough:
- 150 g butter (at room temperature for easy incorporation)
- 100 g sugar (preferably fine white sugar for quick dissolution)
- 1 tablespoon cocoa powder (to add a hint of chocolate to the dough)
- 1/2 packet baking powder (to help the cake rise)
- 250 g flour (cake flour is ideal)
- 1-2 tablespoons sour cream (for a moister texture)

For the coconut cream:
- 6 egg whites (make sure there are no traces of yolk)
- 10 tablespoons sugar (or more, depending on your sweetness preference)
- 200 g shredded coconut (use high-quality shredded coconut for an intense flavor)

For the vanilla cream:
- 6 egg yolks (fresh, for a rich cream)
- 200 g sugar (preferably white sugar)
- 3 tablespoons flour (to thicken the cream)
- 1 packet vanilla pudding (for extra flavor)
- 300 ml milk (whole milk is the best choice)
- 250 g butter (at room temperature for a smooth cream)

Preparing the cake

1. Preparing the dough:
In a large bowl, mix the softened butter with the sugar. Use an electric mixer to achieve a creamy and homogeneous mixture. Add cocoa powder and baking powder, mixing well, then gradually incorporate the flour. Finally, add the sour cream, which will make the dough moister and tastier.

2. Dividing the dough:
Divide the dough into two equal pieces. Roll out each piece on a floured surface until you obtain thin sheets. One sheet will be the base of the cake, and the other will cover the coconut cream.

3. Preparing the coconut cream:
In a clean bowl, beat the egg whites with a mixer until frothy. Gradually add the sugar, continuing to beat until you achieve stiff peaks. Gently fold in the shredded coconut with a spatula.

4. Assembling the cake:
Place the first sheet of dough in a baking dish lined with parchment paper. Spread the coconut cream evenly over the sheet, then cover with the second sheet of dough. Bake in a preheated oven at 180°C for 15 minutes or until the dough turns golden. Allow the cake to cool completely before continuing with the vanilla cream.

5. Preparing the vanilla cream:
In a saucepan, mix the egg yolks with the sugar, flour, and vanilla pudding. Gradually add the milk, stirring to avoid lumps. Place the saucepan over low heat and cook the mixture, stirring constantly, until it thickens. Once the cream has cooled, incorporate the well-beaten butter, mixing until it becomes a smooth cream.

6. Finalizing the cake:
Spread the vanilla cream over the cooled cake. If desired, you can glaze the cake with melted chocolate for a more elegant appearance and an even richer taste. Allow the cake to cool completely before cutting it into servings.

Helpful tips

- Make sure all ingredients are at room temperature for an even mixture.
- If you love coconut, you can add some coconut flakes to the vanilla cream to enhance the flavor.
- The cake can be stored in the refrigerator, covered, for a few days. The taste becomes even better the next day when the flavors meld.

Frequently asked questions

1. Can I use another type of sweetener instead of sugar?
Yes, you can experiment with alternative sweeteners, but you may need to adjust the proportions, as each sweetener has a different level of sweetness.

2. Is this cake suitable for vegans?
No, the recipe contains eggs and butter, but you can look for vegan alternatives that use fruits and vegetable oils.

3. What drinks pair well with this cake?
A cup of fruit tea or a creamy cappuccino are excellent companions to highlight the cake's flavors.

Calories and nutritional benefits

This cake has a medium caloric content, and its ingredients provide a range of nutritional benefits. Coconut is rich in fiber and healthy fats, while eggs contribute essential proteins. Consumed in moderation, the cake can be part of a balanced diet.

Possible variations

- You can replace coconut with ground almonds for a different flavor.
- Add fresh fruits, such as raspberries or peaches, between the layers of cream for a touch of freshness.
- If you want a more intense vanilla flavor, add natural vanilla extract to the vanilla cream.

This coconut cake with vanilla cream is undoubtedly a recipe that will delight the taste buds of your loved ones. By trying this recipe, not only will you enjoy a delicious dessert, but you will also have the opportunity to create beautiful moments around the table. Enjoy your meal!

 Ingredients: Dough: 150 g butter, 100 g sugar, 1 tablespoon cocoa, 1/2 packet baking powder, 250 g flour, 1-2 tablespoons sour cream. Coconut Cream: 6 egg whites, 10 tablespoons sugar, 200 g coconut. Vanilla Cream: 6 egg yolks, 200 g sugar, 3 tablespoons flour, 1 packet vanilla pudding, 300 ml milk, 250 g butter.

 Tags:  coconut cake with vanilla cream cream cake dough for pie coconut cream vanilla cream