Name: Coconut cake with cream and chocolate glaze – reminiscent of the taste of Rafaella
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 5 egg whites; 150 g sugar; 150 g grated coconut; 2 tablespoons of semi-coarse flour; 200 g dark chocolate; 4 tablespoons oil; 4 dl milk; 1 dl milk; 5 egg yolks; 1 packet of vanilla pudding powder; 250 g butter; 150 g powdered sugar; 50–100 g grated coconut

Dough: Beat the egg whites into stiff peaks, gradually add the sugar and whisk until glossy. Then fold in the coconut and the sifted flour. Spread the batter on a baking sheet lined with baking paper and bake in an oven preheated to 200 °C for about 15–20 minutes until golden. Let cool and remove the paper.

Glaze: Melt the chocolate in a water bath, add the oil and stir until smooth and glossy. Pour the glaze over the cooled sheet and spread evenly. Let set.

Cream: In 1 dl of milk whisk the egg yolks with the pudding powder. Bring the remaining milk (4 dl) to a boil, pour in the egg-yolk mixture and cook a thick pudding. Let cool completely. Cream the butter with the powdered sugar and gradually beat it into the cooled pudding.

Finishing: Spread the cream over the hardened chocolate layer and sprinkle with grated coconut. Put the cake in the refrigerator for 2 hours. Cut into squares or rectangles.

Coconut cake with cream and chocolate glaze – reminiscent of the taste of Rafaella

Coconut cake with cream and chocolate glaze – reminiscent of the taste of Rafaella recept

For 7 portions

Ingredients

Dough:

Glaze:

Cream:

For sprinkling:

Preparation procedure

Preparation time and number of servings

Conclusion

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