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

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.

Coconut cake with chocolate cream and glaze – a perfect sweet treat

Coconut cake with chocolate cream and glaze – a perfect sweet treat recept

For 12 portions

Ingredients

For the base:

For the cream:

For the glaze:

Preparation procedure

Preparation time and number of servings

Conclusion

Similar recipes

Crumble cake with vanilla pudding and apricots

Jelly cake with strawberries: a refreshing summer dessert

Mandarin dessert with vanilla jelly