White cake
White Coconut Cake – A Delicacy Dedicated to Dessert Lovers
Preparation time: 30 minutes
Baking time: 35 minutes
Total time: 1 hour and 5 minutes
Number of servings: 12
Welcome to the sweet world of desserts! Today, I will share with you the recipe for an incredibly fluffy white cake, with a delicate coconut flavor that will delight your senses. This cake is perfect for any occasion, from birthdays to family gatherings, and is definitely a treat for dessert lovers. Let’s start our culinary journey!
A Brief History of the White Cake
The white cake is a classic dessert, often associated with festive occasions and celebrations. Over time, this cake has evolved, and today we have a variety of versions, each with its own ingredients and preparation techniques. In our recipe, we chose to combine a light sponge with a rich cream, transforming it into a delicacy reminiscent of famous coconut desserts, but with a personal twist. Get ready to impress your family and friends with this refined cake!
Necessary Ingredients
For the Sponge:
- 3-4 eggs (preferably at room temperature)
- 1 cup sugar (approximately 200g)
- 1 cup flour (approximately 120g)
- 1 teaspoon baking powder
- 3 tablespoons oil (you can use sunflower or coconut oil for a more intense flavor)
For the Syrup:
- 150 ml water
- 2-3 tablespoons sugar (or to taste)
- 1 teaspoon grated lemon and orange peel (for a natural aroma)
For the Cream:
- 200 g butter (at room temperature)
- 1 cup sugar (approximately 200g)
- 150 ml milk
- 2 cups powdered milk (approximately 300g)
- 200 ml whipped cream (you can use sweet or plant-based cream)
- 70 g coconut (plus extra for decoration)
- Grated white chocolate (optional, for decoration)
Preparation Techniques
1. Preparing the Sponge:
a. Start by separating the egg whites from the yolks. It is important that both the whites and yolks are at room temperature for proper emulsification.
b. Using a mixer, beat the egg whites until foamy. Gradually add the sugar, continuing to mix until the crystals dissolve completely and the mixture becomes glossy and firm.
c. Add the yolks one at a time, mixing well after each addition.
d. Sift the flour with the baking powder and gently fold it into the egg mixture using a spatula, using light folding motions.
e. Finally, add the oil and mix gently until fully incorporated.
f. Pour the mixture into a 22-24 cm diameter cake pan lined with parchment paper. Bake in a preheated oven at 160°C for about 35 minutes, or until a tester inserted in the middle comes out clean.
2. Preparing the Syrup:
a. In a small saucepan, add the water, sugar, and grated lemon and orange peel. Simmer over low heat for about 3 minutes, stirring until the sugar dissolves completely. Let it cool.
3. Preparing the Cream:
a. In a large bowl, add the softened butter and sugar. Mix well until the mixture becomes creamy.
b. Incorporate the milk and continue mixing. Although it may seem curdled at first, don’t worry! Once you add the powdered milk, the mixture will become smooth.
c. Add the liquid cream and beat the mixture for 5-10 minutes until it becomes fluffy and airy.
d. Fold in the coconut and mix gently. If the cream is too thin, you can add more powdered milk, but usually, this is not necessary.
4. Assembly:
a. Once the sponge has completely cooled, cut it into 3 equal discs.
b. Soak each disc with the prepared syrup.
c. Divide the cream into two equal parts, then divide one half again to have 3 portions. Fill each sponge layer with cream.
d. Use the remaining cream to coat the outside of the cake.
e. Sprinkle coconut on top and, if desired, add grated white chocolate for a more elegant appearance.
Practical Tips
- Calories and Nutritional Benefits: This white coconut cake is a rich delicacy, but in moderation, it can offer benefits due to the coconut content, which is a good source of fiber and healthy fats. Each serving contains approximately 350-400 calories, depending on the amount of cream used.
- Possible Variations: You can experiment with different flavors, such as vanilla extract or almond essence, to give your cake a unique taste. You can also replace the coconut with ground almonds or pistachios for a different flavor profile.
- Serving: This cake is delicious served alongside a cup of tea or coffee. You can also add a scoop of vanilla ice cream on the side for a perfect contrast of textures and temperatures.
Frequently Asked Questions
1. Can I use another type of oil? Yes, you can use coconut oil for a more intense coconut flavor or olive oil for a lighter aroma.
2. What can I do if the cream doesn’t thicken? Try adding a little more powdered milk. If it’s too runny, you can also add a stabilizing gel for whipped cream.
3. How can I store the cake? Keep the cake in an airtight container in the fridge, where it will last a few days. It actually tastes even better the next day when the flavors have melded.
I encourage you to try this simple and delicious white coconut cake recipe. Each slice is an explosion of flavors that will make any occasion special. Don’t forget to share your creation with your loved ones! Enjoy!
Ingredients: Base: 3-4 eggs, one cup sugar, one cup flour, one teaspoon baking powder, 3 tablespoons oil. Syrup: 150 ml water, 2-3 tablespoons sugar, one teaspoon grated lemon and orange peel. Cream: 200 g butter, one cup sugar, 150 ml milk, two cups powdered milk, 200 ml whipped cream, 70 g coconut, coconut for decoration (and grated white chocolate, if desired).
