Milk and coconut cream cake

The milk and coconut cream cake is a true delight, perfect for any occasion. The fluffy base harmoniously combines with the milk cream, enriched with an intense coconut flavor. This cake will not only delight your taste buds but also bring a touch of joy to any moment of the day. Whether you serve it at an anniversary, a gathering with friends, or simply to indulge yourself, this recipe is sure to become one of your favorites.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
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 shredded coconut
- 100 g of coconut for milk

*For the glaze:*
- 1 chocolate with caramel cream (100 g)
- 2 tablespoons of oil

Step-by-Step Preparation

1. Preparing the base:
- Start by separating the eggs, putting the egg whites in a large bowl and the yolks in another. Beat the egg whites until stiff peaks form, then gradually add the sugar, continuing to mix until it completely dissolves.
- Once you have a glossy meringue, add the yolks one by one, gently mixing after each addition.
- Then, fold in the oil, flour, and baking powder, mixing carefully to avoid losing air in the batter.
- Pour the batter into a smaller tray lined with baking paper, and level the surface. Bake in a preheated oven at 180°C for 30 minutes or until the base is nicely browned and passes the toothpick test.

2. Preparing the cream:
- In a saucepan, boil 670 ml of milk together with 100 g of shredded coconut. Let it boil for a few minutes, then strain the milk to remove the coconut.
- In a separate bowl, mix 100 ml of milk with the sugar, cocoa, and cornstarch, ensuring there are no lumps.
- Put the remaining milk (570 ml) back in the saucepan and add the broken chocolate pieces. Heat on low until the chocolate melts and the mixture comes to a boil.
- Add the cornstarch mixture and stir continuously until the cream thickens. Once thickened, add the coconut and let it cool.
- In another bowl, mix the butter with the powdered sugar until fluffy. Gradually add the cooled milk cream, gently mixing.

3. Assembling the cake:
- Cut the base into 2 or 3 parts, depending on your preference. Fill the cake with the milk cream, ensuring it is evenly distributed.
- Let the cake chill for a few hours so that the cream sets.

4. Preparing the glaze:
- Finally, melt the chocolate with the oil in a double boiler. Once melted, quickly spread the glaze over the cake for a smooth finish.
- Decorate with white chocolate and shredded coconut, as desired, for an appealing look.

5. Cooling and serving:
- Place the cake in the refrigerator until serving. It will become even more delicious as it cools.

Practical tips and variations:
- If you want a more intense flavor, you can add a few drops of coconut essence to the milk cream.
- Instead of caramel cream chocolate, you can experiment with orange or mint-flavored chocolate for a surprise taste.
- This cake pairs perfectly with a cup of coffee or tea, enhancing the delicate flavors of coconut.

Calories and nutritional benefits:
This cake contains approximately 250 calories per serving, depending on the slice size. Coconut provides fiber and healthy fats, while milk and butter offer protein and calcium, essential for a balanced diet.

Frequently asked questions:
- *Can I use plant-based milk instead of cow's milk?*
Yes, you can use almond, soy, or coconut milk for a vegan version of the cake. Make sure to choose a milk with a neutral taste so as not to affect the final flavor.

- *How can I make the cake less sweet?*
Reducing the amount of sugar in the recipe or using a natural sweetener can help achieve a less sweet cake.

- *What other recipes pair well with this one?*
The milk and coconut cream cake goes excellently with a fresh fruit salad or vanilla ice cream, bringing a pleasant contrast of textures and flavors.

Try this milk and coconut cream cake recipe and let yourself be carried away by its refined flavor. Each bite will make you feel as if you've traveled to a world of delicious desserts. Enjoy!

 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.

 Tags:  cream cake easter cookies homemade cookies coconut cake