Milk and coconut cream cake

The milk and coconut cream cake is a delicious and refined dessert that combines the fluffy texture of the base with the smooth and aromatic cream, providing an unforgettable experience. It is a recipe that blends the delicacy of the ingredients with a touch of exoticism, making it perfect for any occasion, from anniversaries to gatherings with friends. Let's discover together how we can prepare this delicious cake, step by step!

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12

Ingredients

For the base:
- 6 eggs
- 6 tablespoons of sugar
- 6 tablespoons of flour
- 6 tablespoons of oil
- 1 teaspoon of baking powder

For the cream:
- 670 ml of milk
- 70 g of cornstarch
- 3 tablespoons of sugar
- 70 g of dark chocolate with coconut cream
- 2 tablespoons of cocoa
- 170 g of butter (at room temperature)
- 100 g of powdered sugar
- 6 tablespoons of coconut
- 100 g of coconut for milk

For the glaze:
- 100 g of chocolate with caramel cream
- 2 tablespoons of oil

Step by step: Preparing the milk and coconut cream cake

Step 1: Preparing the base

1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential to ensure that the bowl in which you will beat the egg whites is clean and dry to achieve an airy foam.

2. Beating the egg whites: Use a mixer to beat the egg whites until they become firm and fluffy. Here is an important trick: if you add a pinch of salt, the egg whites will whip better.

3. Adding the sugar: Gradually add the sugar while continuing to mix. Stir until the sugar completely dissolves and you obtain a glossy foam.

4. Incorporating the yolks: Add the lightly beaten yolks and the oil one at a time, gently mixing with a spatula to avoid losing air from the mixture.

5. Flour and baking powder: Sift the flour and baking powder, then gently incorporate them into the egg mixture, being careful not to overmix.

6. Baking the base: Pour the mixture into a smaller baking tray lined with parchment paper and place it in the preheated oven at 180°C. Bake for 30 minutes or until the base turns golden and passes the toothpick test.

Step 2: Preparing the cream

1. Boiling the milk with coconut: In a saucepan, boil 670 ml of milk together with 100 g of coconut. Once the milk starts to boil, strain it to remove the coconut pieces.

2. Mixing the cornstarch: In a separate bowl, combine 100 ml of milk (from the 670 ml), sugar, cocoa, and cornstarch. Mix well to avoid lumps.

3. Heating the milk: In the saucepan with the remaining milk (570 ml), add the dark chocolate with coconut cream broken into pieces. Heat over low heat, stirring continuously until the chocolate completely melts.

4. Thickening the cream: When the milk starts to boil, add the cornstarch mixture and stir continuously. You will notice how the cream thickens quickly. Once it reaches the desired consistency, add the coconut and let it cool.

5. Preparing the butter: In another bowl, mix the room temperature butter with powdered sugar until creamy. Then, incorporate the cooled milk cream. Mix gently to achieve a smooth texture.

Step 3: Assembling the cake

1. Cutting the base: After the base has completely cooled, cut it into two or three parts, depending on your preferences. I recommend cutting it in half to achieve generous layers of cream.

2. Filling the cake: Place a layer of the base on a platter and spread half of the milk cream. Cover with the second layer of the base and repeat the process. Finally, place the last layer of the base on top.

Step 4: Glazing the cake

1. Preparing the glaze: In a bain-marie, melt the chocolate with caramel cream together with the oil. Stir until you obtain a smooth mixture.

2. Spreading the glaze: Pour the glaze over the cake and quickly spread it to evenly cover the entire surface.

3. Decorating: You can decorate the cake with white chocolate with coconut and a little coconut. This detail will add a festive look and a touch of refinement.

4. Cooling: Place the cake in the refrigerator for a few hours before serving, so that the cream sets and the flavors combine.

Useful tips

- Choose quality ingredients: Use good quality dark chocolate and fresh coconut for a perfect taste.
- Vegan option: You can try coconut oil instead of butter and plant-based milk to adapt the recipe.
- Serving: This cake pairs perfectly with a cup of coffee or tea, adding a touch of elegance to any meal.

Nutritional benefits

The milk and coconut cream cake contains ingredients that provide both energy and valuable nutrients. Coconut is rich in fiber and healthy fats, while dark chocolate contains antioxidants that can contribute to heart health. Although it is a dessert, enjoyed in moderation, it can be part of a balanced diet.

Frequently asked questions

- Can I use another type of flour? Yes, you can try whole wheat flour for a healthier option, but the texture will be different.
- What can I do with leftover cream? You can use the remaining cream to fill pancakes or as a filling for fruit cakes.
- How long is the cake good for? It can be stored in the refrigerator for 4-5 days, but it is best in the first two days after preparation.

Variations and suggestions

- With fruits: Add slices of banana or peaches between the layers of cream for a touch of freshness.
- Flavor enhancement: You can add a few drops of vanilla or rum essence to the milk cream for an extra flavor.

Conclusion

The milk and coconut cream cake is more than just a simple dessert; it is a culinary experience that will delight your senses. Whether you prepare it for a special occasion or simply to treat your family, the result will always be something special. So put on your apron, gather the ingredients, and let's get cooking! Enjoy your meal!

 Ingredients: Base: 6 eggs 6 tablespoons of sugar 6 tablespoons of flour 6 tablespoons of oil 1 baking powder Cream: 670 ml of milk 70 g of cornstarch 3 tablespoons of sugar 70 g of dark chocolate with coconut cream 2 tablespoons of cocoa 170 g of butter 100 g of powdered sugar 6 tablespoons of coconut 100 g of coconut for milk Glaze: 1 chocolate with caramel cream (100 g) 2 tablespoons of oil