Coffee cake with coconut cream

Coffee Cake with Coconut Cream

This coffee cake with coconut cream is a true delicacy, perfect for moments when you want to indulge in a refined and aromatic dessert. The intense flavor of coffee blends perfectly with the sweetness and exotic aroma of coconut, creating an unforgettable tasting experience. Over time, coffee cakes have been adored by those seeking a contrast between the bitterness of coffee and the sweetness of the ingredients, making them ideal to be served alongside a cup of coffee or tea.

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 8

Ingredients

For the base:
- 6 small eggs
- 50 g sugar
- 8 tablespoons brewed coffee
- 8 tablespoons flour
- 1 teaspoon baking powder
- 100 g butter (or margarine)
- 2 packets vanilla sugar

For the cream:
- 500 ml milk
- 70 g starch
- 3 tablespoons sugar
- 170 g butter
- 100 g powdered sugar
- 100 g white chocolate
- 6 tablespoons coconut
- 1 packet vanilla sugar
- Zest and juice of 1/2 lemon

Preparing the base

1. Start by separating the egg whites from the yolks. It is important to have a clean and dry bowl for beating the egg whites, as any trace of fat can prevent the formation of foam.

2. Beat the egg whites until stiff and shiny with a mixer. This step is essential for achieving a fluffy base. Gradually add the brewed coffee (previously sweetened with sugar) and continue mixing until well combined.

3. In another bowl, beat the butter (or margarine) with the egg yolks and vanilla sugar until it becomes a fluffy cream. This mixture will provide the texture and flavor of the base.

4. Gently fold the beaten egg whites into the yolk mixture using a spatula, using an up-and-down motion to avoid losing air in the mixture.

5. Sift the flour together with the baking powder and gradually add it to the mixture, stirring gently until well combined. Make sure there are no lumps for a perfect base.

6. Pour the batter into a small baking dish lined with parchment paper and bake at 180 degrees Celsius for 20-25 minutes. Check with a toothpick if it is baked – it should come out clean.

7. After baking, let the base cool completely in the pan before removing it.

Preparing the cream

1. Start by boiling the milk together with the coconut. Let it boil for 5 minutes, then strain it, keeping only the milk. The coconut will cool, and the aroma will concentrate in the liquid.

2. In a bowl, mix 100 ml of the cold milk with the starch and sugar, ensuring there are no lumps.

3. Bring the remaining milk to a boil with the diced white chocolate. Stir until completely melted.

4. Add the starch mixture to the boiling milk, stirring continuously to avoid lumps. Allow it to boil for a few moments.

5. Add the coconut and stir, then remove the cream from the heat and let it cool, stirring occasionally to prevent a crust from forming.

6. Beat the butter with the powdered sugar until it becomes a fluffy cream. Incorporate the coconut cream, lemon zest, and juice.

7. Place the cream in the refrigerator to firm up, approximately 30 minutes.

Assembling the cake

1. Once the base has cooled completely, cut it in half.

2. Spread the coconut cream evenly on the first half of the base, then place the other half on top.

3. You can decorate the cake with remaining coconut or grated chocolate for an attractive appearance.

4. Cut the cake into portions and serve it with a cup of coffee or tea to enhance the delicious flavors.

Useful tips

- Ensure the ingredients are at room temperature for a homogeneous mixture.
- If you prefer a stronger coffee flavor, you can use espresso.
- You can replace coconut with other ingredients, such as nuts or pistachios, for a personalized version.
- For an extra flavor boost, add a splash of vanilla essence to the coconut cream.

Nutritional benefits

This cake is not only tasty but also full of nutrients. Coconut is an excellent source of healthy fats, and coffee contains antioxidants that can contribute to improved health. It is also a good choice for those who want to indulge in a delicious dessert without compromising nutritional quality.

Frequently asked questions

1. Can I use instant coffee?
Yes, you can use instant coffee, but the taste will be different. Make sure to prepare it according to the instructions on the package.

2. How can I store the cake?
The cake stores well in the refrigerator, in a closed container, for 3-4 days.

3. Can I freeze the cake?
Yes, the cake can be frozen, but it is recommended not to decorate it before freezing, but to do so after thawing.

4. What other recipes can it be combined with?
This cake pairs perfectly with vanilla ice cream or caramel sauce, adding an extra touch of sweetness.

Enjoy every bite of this coffee cake with coconut cream! It is a true feast for the senses, and each preparation will become a precious memory, similar to the one I have with Mimisor. Bon appétit!

 Ingredients: For the base: 6 small eggs, 50 g sugar, 8 tablespoons brewed coffee, 8 tablespoons flour, 1 baking powder, 100 g butter (margarine), 2 packets vanilla sugar. For the cream: 500 ml milk, 70 g starch, 3 tablespoons sugar, 170 g butter, 100 g powdered sugar, 100 g white chocolate, 6 tablespoons coconut, 1 vanilla sugar, zest and juice from 1/2 lemon.