Coconut Cream Cake is a delightful dessert that perfectly balances the rich flavor of coconut with the lightness of cake. This creamy, decadent treat is ideal for any occasion, whether it’s a birthday celebration or a simple family dinner. With its soft texture and beautiful presentation, this cake is sure to impress your friends and family. Let’s dive into the details of this delicious recipe!
Ingredients
- 2 eggs
- 100 g (1/2 cup) sugar
- 1 pinch of salt
- 170 g (1 1/3 cups) flour
- 20 g (1 1/2 tablespoons) butter
- 100 ml (1/2 cup) milk
- 1 egg (for cream)
- 50 g (1/4 cup) sugar (for cream)
- 10 g (1 teaspoon) vanilla sugar
- 15 g (1 tablespoon) cornstarch
- 250 ml (1 cup) milk (for cream)
- Coconut flakes (for decoration)
- Powdered sugar (for decoration)
Directions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- To prepare the dough, beat 2 eggs with 100 g (1/2 cup) of sugar and a pinch of salt until light and fluffy.
- Sift 170 g (1 1/3 cups) of flour into a separate bowl. Add 20 g (1 1/2 tablespoons) of butter and rub it into crumbs with your hands.
- Combine the egg and sugar mixture with the flour mixture. Pour in 100 ml (1/2 cup) of milk and mix well until combined.
- Grease a baking mold with butter and pour the dough into it evenly.
- For the cream, mix 1 egg, 50 g (1/4 cup) of sugar, 10 g (1 teaspoon) of vanilla sugar, and 15 g (1 tablespoon) of cornstarch in a saucepan.
- Pour in 250 ml (1 cup) of milk and cook over low heat, stirring continuously until thickened. Remove from heat and let it cool, covered with cling film to prevent a skin from forming.
- Once the cream has cooled, use a pastry bag to spread it in a mesh pattern over the dough.
- Sprinkle generously with coconut flakes and bake in the preheated oven for about 40 minutes.
- Once baked, allow to cool slightly before decorating with powdered sugar before serving.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 8
Nutrition Info (per serving): Approx. 250 calories, 10g fat, 38g carbohydrates, 4g protein.
How to serve
Coconut Cream Cake is best served chilled or at room temperature. For an elegant presentation, slice the cake into squares and place them on individual dessert plates. You can garnish each slice with additional coconut flakes and a light dusting of powdered sugar. Pair this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
FAQs
1. Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Keep it wrapped in cling film in the refrigerator to maintain its freshness.
2. Can I use coconut milk instead of regular milk?
Sure! Using coconut milk will enhance the coconut flavor in the cake, making it even more delicious.
3. How should I store leftover Coconut Cream Cake?
Store any leftovers in an airtight container in the refrigerator for 3-4 days. Before serving, you may want to let it sit at room temperature for a few minutes.
Coconut Cream Cake
A delightful dessert that balances the rich flavor of coconut with the lightness of cake, perfect for any occasion.
For the cake
- 2 eggs 2 eggs
- 100 g 100 g (1/2 cup) sugar
- 1 pinch 1 pinch of salt
- 170 g 170 g (1 1/3 cups) flour
- 20 g 20 g (1 1/2 tablespoons) butter
- 100 ml 100 ml (1/2 cup) milk
For the cream
- 1 egg 1 egg (for cream)
- 50 g 50 g (1/4 cup) sugar (for cream)
- 10 g 10 g (1 teaspoon) vanilla sugar
- 15 g 15 g (1 tablespoon) cornstarch
- 250 ml 250 ml (1 cup) milk (for cream)
For decoration
- Coconut flakes (for decoration)
- Powdered sugar (for decoration)
Preparation
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Beat 2 eggs with 100 g (1/2 cup) of sugar and a pinch of salt until light and fluffy.
- Sift 170 g (1 1/3 cups) of flour into a separate bowl. Add 20 g (1 1/2 tablespoons) of butter and rub it into crumbs with your hands.
- Combine the egg and sugar mixture with the flour mixture. Pour in 100 ml (1/2 cup) of milk and mix well until combined.
- Grease a baking mold with butter and pour the dough into it evenly.
Cream Preparation
- Mix 1 egg, 50 g (1/4 cup) of sugar, 10 g (1 teaspoon) of vanilla sugar, and 15 g (1 tablespoon) of cornstarch in a saucepan.
- Pour in 250 ml (1 cup) of milk and cook over low heat, stirring continuously until thickened. Remove from heat and let it cool, covered with cling film to prevent a skin from forming.
Baking
- Once the cream has cooled, use a pastry bag to spread it in a mesh pattern over the dough.
- Sprinkle generously with coconut flakes and bake in the preheated oven for about 40 minutes.
- Once baked, allow to cool slightly before decorating with powdered sugar before serving.
Coconut Cream Cake is best served chilled or at room temperature. For an elegant presentation, slice the cake into squares and place them on individual dessert plates. You can garnish each slice with additional coconut flakes and a light dusting of powdered sugar. Pair this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.