Coconut cake

The cake with a meringue base and coconut cream is something I've made several times when I had leftover egg whites from other dishes. The combination of a light base and creamy filling, plus a simple chocolate glaze, results in a well-balanced dessert. If I had fresh coconut, I used it – the flavor is slightly more intense than with flakes. Every time, the cake turned out well and it’s not hard to prepare, just be patient when assembling and cooling.

Quick info

Total time: about 3-4 hours (including cooling and assembly)
Preparation time: 40-50 minutes
Baking time: 30-40 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: homemade cake, special occasions

Ingredients

Base:
6 egg whites
100 g sugar
2 tablespoons oil
10 tablespoons flour (approximately 150 g)
10 g baking powder
2 tablespoons cocoa
50 g dark chocolate

Cream:
300 g fresh coconut (or flakes, if you don’t have anything else)
150 g sugar
400 ml milk
400 ml liquid cream
200 ml coconut water
60 g butter
60 g starch

Glaze:
100 ml liquid cream
130 g dark chocolate

Syrup:
300 ml water
5 tablespoons sugar
10 ml vanilla essence

Preparation method

1. Base:

1.1. Preheat the oven to 160°C. Line a cake pan with baking paper.
1.2. Whip the egg whites until stiff, then gradually add the sugar. Continue mixing until the sugar is completely dissolved.
1.3. Pour the oil over the egg white foam and beat for another minute.
1.4. In another bowl, mix the flour with the baking powder and cocoa.
1.5. Gently fold this dry mixture into the egg whites, mixing for no more than 2 minutes until combined.
1.6. Melt the chocolate in a bain-marie and add it to the mixture, stirring gently with a spatula.
1.7. Pour the mixture into the pan. Bake for 30-40 minutes at 160°C. The base should be firm and not leave traces on a toothpick.
1.8. Let it cool completely in the pan.

2. Cream:

2.1. Place the coconut, milk, and sugar in a blender or food processor and blend until you get a smooth paste.
2.2. Let this mixture sit at room temperature for an hour to soften the coconut.
2.3. After an hour, add the liquid cream, coconut water, and starch. Mix well.
2.4. Pour the mixture into a pot and cook over low heat, stirring constantly, until the cream visibly thickens.
2.5. Remove from heat. Whip the butter separately until fluffy, then incorporate it into the warm cream. Mix well.
2.6. Let the cream cool to room temperature.

3. Glaze:

3.1. Place the liquid cream in a saucepan over medium heat.
3.2. When it starts to heat up (do not boil), add the broken chocolate pieces. Stir until completely melted.
3.3. Let it reach room temperature before glazing the cake.

4. Syrup:

4.1. Mix the water with the sugar and bring to a boil for 5 minutes.
4.2. Turn off the heat and add the vanilla essence. Let it cool completely.

5. Assembly:

5.1. Remove the base from the pan and cut it into 2 or 3 layers, depending on how high it has risen.
5.2. Place the first layer on a platter, lightly soak it with the cold syrup.
5.3. Spread some cream on top, repeating for each layer. The last layer can be placed upside down for a flatter appearance.
5.4. Cover the cake with the remaining cream on the sides.
5.5. Pour the chocolate glaze over, allowing it to spread evenly.
5.6. Decorate with coconut strips if you have them. They last about two days without oxidizing, especially if you sprinkle them with a little lemon juice.
5.7. Let the cake chill for at least 2 hours before serving, to allow the layers to set well.

Why I make this recipe often

It’s a practical recipe when I have leftover egg whites and don’t want to throw them away. The coconut cream is quite thick, doesn’t run, and spreads well. It’s great for special occasions or when you have guests, as it lasts two to three days in the fridge without changing its taste.

Tips and variations

Tips

If you want a flatter cake, place the last layer of base upside down, with the smooth side up.
Don’t overdo it with the syrup – the base softens quite quickly.
For the cream, don’t leave it unattended on the heat, it can easily stick to the bottom.
For decoration, coconut strips don’t oxidize quickly, but if you want them to look fresh, sprinkle them with a little lemon juice.

Substitutions

The starch in the cream can be replaced with semolina if you don’t have starch on hand.
Fresh coconut can be replaced with dried flakes, but the texture will be slightly different.
Coconut water can be omitted; it’s not essential, but it adds extra flavor.

Variations

You can add a bit of almond or rum essence to the cream for a different taste.
The glaze can be omitted if you prefer less chocolate, or you can put a thinner layer.
Instead of coconut for decoration, you can use almond flakes or grated chocolate.

Serving ideas

The cake slices easily after sitting in the fridge overnight. It goes well with black tea or plain coffee. It can be cut into small slices, as it is quite filling.

Frequently asked questions

Can I make the cake only with store-bought coconut flakes?
Yes, it turns out well with flakes, but the texture will be a bit drier. I recommend letting them soak longer in the milk and sugar.

Is it necessary to use coconut water?
No, it’s not mandatory, but it adds extra flavor. If you don’t have it, just use milk or plain water.

Can I make the base with the whole egg, not just the whites?
The recipe is designed for egg whites, it turns out lighter that way. With the whole egg, the texture changes and becomes denser.

What should I use to cut the base so it doesn’t crumble?
I use a long, thin, serrated knife; I find it the most practical for light bases.

How sweet is the cake?
The sugar level is moderate. If you prefer it less sweet, you can reduce the sugar by 10-20 g in the base and cream.

Nutritional values (estimate for 1 slice/12 slices)

Calories: approximately 400-430 kcal
Proteins: 6-7 g
Fats: 24-26 g
Carbohydrates: 38-40 g

The values are approximate and depend on how the cake is cut and what cream and chocolate are used.

Storage and reheating

The cake can be stored in the fridge, covered, for up to three days. The base retains its texture, and the cream does not harden excessively. Freezing is not recommended. It is served directly from the fridge or left for 10 minutes at room temperature if you want the cream softer. There’s no point in reheating it.

 Ingredients: Base: 6 egg whites; 100 grams sugar; 2 tablespoons oil; 10 tablespoons flour; 10 grams baking powder; 2 tablespoons cocoa; 50 grams dark chocolate; Cream: 300 grams fresh coconut; 150 grams sugar; 400 ml milk; 400 ml liquid cream; 200 ml coconut water; 60 grams butter; 60 grams starch; Glaze: 100 ml liquid cream; 130 grams dark chocolate; Syrup: 300 ml water; 5 tablespoons sugar; 10 ml vanilla essence.

 Tags:  coconut cake