Winter cake with chocolate and coconut
Winter Chocolate Coconut Cake: a perfect delicacy for the holidays
If you are looking for a quick and delicious dessert that brings the magic of winter to your table, this winter chocolate coconut cake is the ideal choice. It is a light, flavorful cake dusted with coconut flakes, perfect for celebrating the holidays with loved ones. Inspired by the celebration of St. Nicholas, this cake is an excellent choice for birthdays or family reunions. Here’s how to prepare it step by step.
Preparation time: 1 hour
Baking time: 30-40 minutes
Total time: 1 hour and 40 minutes
Number of servings: 12
Ingredients:
For the base:
- 7 eggs
- 7 tablespoons of sugar
- 7 tablespoons of flour
- 3 tablespoons of melted butter
- 1 packet of baking powder
- 3 tablespoons of cocoa (for the cocoa variant)
For the cream:
- 4 eggs
- 4-5 tablespoons of cocoa
- 8 tablespoons of sugar
- 200 grams of butter (at room temperature)
For the syrup:
- 100 ml of water
- 2 tablespoons of sugar
- a few tablespoons of rum
For decoration:
- Grated coconut
- Almond flakes
Preparing the base:
1. Start by separating the egg whites from the yolks. Beat the egg whites with sugar in a large bowl using a mixer until you get a firm foam. This step is crucial for a fluffy base.
2. Gradually add one tablespoon of flour mixed with baking powder, gently folding with a spatula to avoid losing air from the egg whites. Finally, add the cocoa and melted butter, mixing gently until smooth.
3. Pour the mixture into a cake pan lined with parchment paper, and bake in a preheated oven at 175 degrees Celsius for 30-40 minutes, or until a tester inserted in the middle comes out clean. Let it cool completely.
Preparing the cream:
1. In a heatproof bowl, combine the whole eggs, sugar, and cocoa. Place the bowl over a pot of hot water (bain-marie) and stir constantly until the cream thickens and becomes smooth. Make sure the water doesn’t boil vigorously to avoid curdling the eggs.
2. Once the cream is ready, remove the bowl from the bain-marie and let it cool slightly. When it’s warm, add the butter cut into cubes and mix well until smooth.
Preparing the syrup:
1. In a small saucepan, combine the water, sugar, and rum, then boil the mixture for a few minutes until the sugar completely dissolves. This will provide moisture and flavor to the cake.
Assembling the cake:
1. Cut the cake base into three horizontal layers. Place the first layer on a platter and generously soak it with the rum syrup.
2. Add a generous layer of cream, then repeat the process with the other layers. Finally, cover the cake with a thick layer of cream.
3. Decorate the edges of the cake with almond flakes, sticking them to the soft cream. Sprinkle grated coconut on top of the cake to give it a snowy appearance.
Decoration:
For a festive look, you can add decorative Christmas figurines or a sprig of fir. These details will make the cake look truly special.
Useful tips:
- Ensure all ingredients are at room temperature for a uniform texture.
- Use quality cocoa for an intense chocolate flavor.
- The cake can be prepared a day in advance, allowing the flavors to develop. It will be even more delicious the next day!
Enjoy this winter chocolate coconut cake, which is sure to impress everyone! Whether for a birthday or a Christmas party, every slice will bring a smile to the faces of your loved ones. Merry Christmas!
Ingredients: We need a cake base, either plain or in the cocoa version like I made now. I made it from 7 eggs, 7 tablespoons of flour, 7 tablespoons of sugar, 3 tablespoons of melted butter, and baking powder. For the cream, we need: 4 eggs, 4-5 tablespoons of cocoa, 8 tablespoons of sugar, and 200 grams of butter. For the syrup, we need rum, sugar, and water, and for decoration, coconut and almond flakes.
