Coconut Cake
Coconut Cake – a delicious treat that will carry you on the wings of childhood memories, with enticing aromas and a fine texture. This recipe, discovered in a magazine many years ago, has remained a favorite among those who love rich and flavorful desserts. I invite you to prepare it and enjoy every bite!
Total preparation time: 1 hour and 20 minutes
Preparation time: 40 minutes
Baking time: 40 minutes
Number of servings: 12
Necessary ingredients:
For the base:
- 500 g flour
- 150 g sugar
- 100 g lard or margarine
- 1 teaspoon baking powder
- 1 tablespoon cocoa powder
- 1 egg
- 250 ml milk
For cream 1:
- 6 egg whites
- 200 g sugar
- 200 g coconut
- 250 ml coconut milk
- 2-3 tablespoons semolina boiled in 300 ml milk
For cream 2:
- 6 egg yolks
- 250 g sugar
- 6 tablespoons flour
- 300 ml milk
- 1 package of margarine
- 1 small chocolate (for decoration)
Preparation:
1. Start with the base – In a large bowl, combine the flour, baking powder, cocoa powder, and lard (or margarine). It is very important to use quality margarine to achieve a tender and tasty base. Mix the dry ingredients well to ensure the baking powder is evenly distributed throughout the mixture.
2. Add sugar, egg, and milk – Continue by adding sugar, egg, and milk. Start kneading the dough. Use a spatula or your hands, but be careful not to over-knead, as this can make the dough too dense. The dough should be soft and easy to shape.
3. Prepare cream 1 – In another bowl, beat the egg whites with the sugar until you get a firm and glossy foam. Here’s a trick: make sure your bowl and utensils are completely clean and dry to achieve the best results.
4. Prepare the coconut – In a saucepan, combine the coconut with 250 ml of milk and simmer on low heat, stirring constantly. Let it boil until the mixture comes to a boil, then remove the pot from heat and let it cool. Once cooled, add the coconut mixture to the egg white foam.
5. Semolina – Boil 2-3 tablespoons of semolina in 300 ml of milk, stirring constantly to prevent lumps from forming. Once the semolina thickens, let it cool slightly and then incorporate it into the coconut cream, mixing gently to avoid destroying the airy texture of the egg whites.
6. Assemble the cake – Divide the dough into two equal parts. Roll out the first part on a baking tray lined with parchment paper. Spread the coconut cream evenly over the base, then roll out the second sheet of dough on top. Prick the surface with a fork to allow steam to escape during baking, helping to achieve a perfect texture. Bake the cake in a preheated oven at 180°C for 40 minutes or until golden brown and a skewer inserted in the center comes out clean.
7. Prepare cream 2 – In a saucepan, rub the egg yolks with the sugar and add the flour. Gradually incorporate the milk, stirring continuously to avoid lumps. Place the pot over medium heat and stir until the cream thickens. Once thickened, remove from heat and let cool. After fully cooled, add the margarine and mix well until everything is homogeneous.
8. Finalize the cake – Once the cake has completely cooled, spread cream 2 evenly on top. Grate the small chocolate and sprinkle it on top, along with the remaining coconut for an appealing look.
9. Serving – Cut the cake into squares and serve it with a warm tea or a fragrant coffee. This combination will highlight the intense flavor of the coconut and create an unforgettable culinary experience.
Useful tips:
- If you love chocolate, you can add pieces of dark chocolate to the coconut cream to intensify the flavors.
- Coconut can be replaced with almonds or hazelnuts for a different variation.
- Make sure all ingredients are at room temperature before starting the preparation to achieve a uniform emulsion.
Nutritional benefits:
- Coconut is rich in healthy fats and can help boost energy levels.
- Egg yolks are an excellent source of protein and essential vitamins.
Frequently asked questions:
1. Can I use butter instead of lard or margarine?
Yes, you can use butter, but make sure it is at room temperature to incorporate easily into the dough.
2. What can I do if I don’t have semolina?
You can replace semolina with pudding powder, which will provide a similar texture.
3. How can I keep the cake for a longer time?
Store the cake in an airtight container in the fridge, where it will stay fresh for a few days.
This coconut cake is not just a dessert, but a true cooking experience that will bring joy and beautiful memories. I encourage you to share it with your loved ones and savor every moment!
Ingredients: BLAT 500g flour, 150g sugar, 100g lard/margarine, 1 baking powder, 1 tablespoon of cocoa, 1 egg, 250ml milk. CREAM 1: 6 egg whites, 200g sugar, 200g coconut, 250ml milk for coconut, 2-3 tablespoons of semolina boiled in 300ml milk. CREAM 2: 6 egg yolks, 250g sugar, 6 tablespoons of flour, 300ml milk, 1 pack of margarine, 1 small chocolate.
