Name: Coconut cake with chocolate cream and glaze – a perfect sweet treat
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 7 egg whites; 200 g sugar; 200 g grated coconut; 100 g all-purpose flour; 7 egg yolks; 120 g sugar; 3 tablespoons cocoa; 250 g butter; 100 g chocolate; 30 g butter; 50 ml whipping cream

Preparation procedure

Preparing the dough Whisk the egg whites until stiff peaks form. While continuing to whisk, gradually add the sugar and beat until you have a glossy mixture. Gently fold in the grated coconut and finally the sifted flour. Spread the batter on a baking tray lined with parchment paper and bake in an oven preheated to 180 °C for about 12 minutes, until lightly golden. Let cool and remove the paper.
Preparing the cream Whisk the egg yolks, sugar and cocoa in a bain-marie until foamy. Monitor the temperature (62–65 °C) to ensure pasteurization. Pour the mixture into a bowl and whisk until it cools to room temperature. Gradually beat in the softened butter and whisk until you have a smooth cream. Spread the cream evenly over the cooled base and refrigerate.
Preparing the glaze Melt the chocolate, butter and cream in a bain-marie, stirring constantly, until a smooth and glossy glaze forms. Spread it evenly over the set cream and leave in the refrigerator for at least one more hour so the cake firms up well.

Preparation time and number of servings

Active time: approx. 35 minutes
Total time: approx. 1 hour 50 minutes (including chilling)
Number of servings: approximately 12 servings

Conclusion

This coconut cake with chocolate is an ideal choice when you want to prepare a sweet that is simple yet looks luxurious. The crunchy base, delicate cream and glossy glaze create a combination that will charm everyone. The recipe is suitable both for festive occasions and as a sweet finish to Sunday coffee.