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Coconut slices with egg-yolk cream: a proven recipe for a moist and fluffy dessert

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Coconut slices with egg-yolk cream: a proven recipe for a moist and fluffy dessert recept

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  • Easy to prepare
  • 20 portions
  • 65 minutes
Jan, 16. 12. 2025

Coconut slices with egg-yolk glaze are among the classic homemade pastries that are great for the holiday table as well as an ordinary coffee gathering. The combination of cocoa dough, airy coconut filling and delicate egg-yolk cream creates a dessert that disappears from the table incredibly quickly. Below you will find a proven and precise recipe including the correct ingredient ratios and procedures.

For 20 portions

Ingredients

Dough:

Coconut filling:

Egg-yolk cream:

Preparation procedure

  • Dough In a bowl mix the flour, sugar, cocoa and baking powder. Add the softened Hera (or butter) and the milk. Work into a firm dough and divide it into two equal parts. Let the dough rest in the refrigerator for at least 30 minutes.
  • Bottom layer Roll out the first portion of dough into a sheet approximately 24 × 30 cm in size. Transfer the sheet to a baking tray lined with baking paper.
  • Coconut filling Whisk the egg whites into stiff peaks. Add the powdered sugar and briefly whisk again. Gently fold in the coconut. Spread the filling evenly over the prepared bottom sheet of dough.
  • Second portion of the dough Coarsely grate the second portion of dough directly onto the coconut layer. Bake in an oven preheated to 180 °C for about 25 minutes, until the surface turns golden. Let the base cool.
  • Egg-yolk cream In a saucepan whisk together the milk, egg yolks, sugar and flour. Cook, stirring constantly, until a thick cream forms. Allow to cool to room temperature. Whip the butter until fluffy and gradually beat in the cooled egg-yolk custard. Spread the cream over the chilled base.
  • Finishing You can lightly drizzle the surface with melted chocolate or create thin patterns. Place the dessert in the refrigerator for at least 4 hours, ideally overnight. Cut into slices the next day.

Total preparation time

  • Preparation: 40 minutes

  • Baking: 25 minutes

  • Chilling: minimum 4 hours

    Total: approx. 5 hours (including resting)

Number of servings

  • Approximately 20–24 slices depending on cutting size.

Conclusion

Coconut slices with egg-yolk cream are exceptionally tender, moist and at the same time firm enough to cut well. Thanks to resting in the refrigerator the flavors meld beautifully and the dessert is even better the next day than fresh. It is suitable not only for Christmas, but also for family celebrations or ordinary Sunday baking. If you enjoy coconut desserts, this recipe will definitely become one of your staples.

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